Lum is much to modest:

http://www.geocities.com/lumeisenman/chapt13.html


Look for: ferment sugar

Take Care,
Steve
Oregon


On Thu, 21 Feb 2008 16:06:33 -0800, 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?