Malolactic + regular kits = disaster.
As of this minute there aren't any kits that respond to malolactic fermentation in a positive way. Kits are tartrate stabilised, and any acid additions done to them is usually accomplished with malic acid. If you manage to get a malolactic fermentation going in a kit (rather unlikely: very little solid material, low levels of nutrient, terribly low pH, etc) the bacteria would eat the malic acid, leaving . . . nothing!
You'd have a very high pH (unstable) wine with virtually no acid, easily oxidised and very flabby tasting.
As of this minute there aren't any kits that respond to malolactic fermentation in a positive way. Kits are tartrate stabilised, and any acid additions done to them is usually accomplished with malic acid. If you manage to get a malolactic fermentation going in a kit (rather unlikely: very little solid material, low levels of nutrient, terribly low pH, etc) the bacteria would eat the malic acid, leaving . . . nothing!
You'd have a very high pH (unstable) wine with virtually no acid, easily oxidised and very flabby tasting.
