>
> I suspsect that MLF is not usually done with 'kits' because it changes
> the balance of the wine. Best to look at your starting parameters (TA
> vs pH) and go from there. MLF greatly influences these important
> factors, so it's wise to monitor and possibly adjust these
> accordingly.
>
> clyde

MLF is strongly not recommended with kits because most (all?) of the
acid in the kit is malic - I think this is done to prevent tartrate
precipitation. The change in balance would be pretty drastic.

Also, TA (not sure about pH) cannot be measured before fermentation on
kit wines that have been made with concentrate. Some of the acid is
bound during the concentration process, so the measurement will be
artificially low. Post fermentation measurements will be accurate.

For pasteurized juices, both of these should not be issues, as long as
the "juice" has not been reconstituted from concentrate. Lots of the
"100% juice" kits on the market are if you read the fine print.

Pp