Can someone help me better understand this. I am reading a book that states it's also called secondary fermentation. But also talks about innoculating with bought bacteria for the purpose of putting your wine through MLF. States some whites are put through MLF and all reds are. The fascinating thing is thar it described wines that are bottled can turn fizzy and off tasting bc they go through it in bottle which sounds a lot like what's happened to my reisling. But how does this compare to not allowing enough time prior to bottling. My reisling was bottled too early. I only let t go two months after primary. So what if you let your wines sit six months before bottling? Which is what I plan on doing from now on. Do wines naturally go through MLF? Or do I need to add something to it to ensure they've gone through this?