Vic - Go ahead and make it with the ML. You've only got $5.00 in the wine.
Report back with your results. If you want a Chardonnay-like wint throw in
some StaVin oak beans. Can't hurt. I've tasted apple wine aged in oak
barrels and it's pretty good.

Bill Frazier
Olathe, Kansas USA

"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.
>
> 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?
>
> Thanks for bearing with me.
>
> Vic