Did Anyone Come Here to Get Malo?

I believe Ted Nugent said something like that in his epic album "double live gonzo." Too bad he's a crazy bow-hunting douche now.

aaron measures out the MLF in a german bimble

We added the malolactic culture on Friday and secondary fermentation is underway. We took a large sample from each barrel and were wowed by what we are tasting so far. Soft soft tannins, cranberry fruit, good acid levels and insane color extraction. So why malolactic fermentation (MLF)? Basically it changes the acids in the wine. Right now you get a green apple acid and we want more of a sour milk/yogurt acid. Think the difference between the acids in a crisp riesling and a buttery chardonay.

Ted Nugent