"sgbrix" > wrote in message
om...
> What is the consensus on adding extra acid to low acid grapes so that
> you can do a Malo after the original fermentation? Is it better to
> skip it when the grapes in question have low acid?

Skip _what_? ML?
If the grapes are low in acid (and of course high in pH) you won't be able
to prevent ML from going, whether you inoculate or not.

Or could one
> accomplice a better end result still by adding extra tartaric acid to
> bring the total up and then do the malo

Hit it with tartaric to bring the pH down to at _most_ 3.5. If you don't,
the final pH will surely be in the 4+ range after ML.

Tom S