u/spencerd034

Hello! I've got a couple batches of red wine from the 2025 harvest that have been fermented, racked, stabilized with potassium sorbate (no sulfites) and bottled. Problem is, I had never heard of malolactic fermentation until recently, since most of my experience is in mead making.

Is it too late to add ML bacteria? Would it be a waste of time to unbottle everything, throw it back in the carboys and inoculate with ML bacteria?

Thanks for the help!