On Feb 21, 7:06*pm, AxisOfBeagles wrote:
This is the question that will likely generate some debate.

I used to innoculate soon after primary was underway, on the
presumption that the ml bacteria would get a better start while the
alcohol was lower. Then, some fellow winemakers who profess to knowing
far more than I ever could suggested that I was risking some
undesirable volatile acidity by doing so (I am still uncertain of the
biologic basis for this). So I now innoculate late in primary - soon
before press. Not sure it really makes a difference, but done this two
years in a row now with no problems, so planning on continuing thus
until better information convinces me otherwise.

How about you? When do you innoculate with ml bacteria?

On 2008-02-21 15:26:46 -0800, Wayne Harris said:





When, relative to primary fermentation, do you innoculate for MLF?
at start?
-or-
50% through?
75% through?
90% through?- Hide quoted text -

- Show quoted text -

When do I Inooculate?
Let me quote a wise man:
"So I now innoculate late in primary - soon before press."



I've never done it. But read enough to know that I think i should be.
BTW, everything I know about MLF I am reading in Philip Jackisch's
"Modern Winemaking" book. In it, he states:
"The ML culture can be added to red wines at the time of pressing,
ordinarily at about 5 deg Brix. and should be 1-5 of the volume of the
juice."
That is from Chapter 5 "Microorganisms and Fermentation" Page 79.

So, sounds like the old timers were dead on.