"Vic Whirlwind" > wrote in message
...
> Lum,
>
> I think you misunderstand me. The dessert apples are like a blank slate,
> since they are lacking in acid and tannin. Effectively, all they bring to
> the table is body. In fact, grapes, apples, and sometimes pears give the
> best body, since they are really the only fruits whose fruitiness
winemakers
> don't have to counteract by watering down the juice.
>
> I have already supplemented what was not there (normal acid levels) with >
acid blend which, of course, is similar to the acid profile of vinifera
> grapes. That's why these wines' acid profile IS like that of grapes now.

I did misunderstand Vic. Sorry.
Grapes contain about equal amounts of amlic and tartaric acid and a tiny
amount of citric acid. Most acid blends contain about equal parts of malic,
tartaric and citric, so acid blend has much more citric acid than grapes.
But, I do get your point.

> SO, if what I have in there now effectively mimics the acid profile of
> grapes, could I then do MLF, later adding tartaric acid to counteract any
> flatness MLF brings?

I don't know why you can't do MLF. But, the butter character depends on how
MLF is conducted.
More MLF info here http://home.att.net/~lumeisenman/chapt13.html

> Thanks for bearing with me.

Good luck,
Lum
Del Mar, California, USA