I'm making my first batch of wine from grapes. I've done it once
before from a juice kit. I'm now 4 days into fermentating 75lbs of
Cabernet Sauvignon grapes and everything is going smoothly (I think).
I think it will be another 2 or 3 days before the wine is dry and I
can think about pressing. I would like to do ML fermentation on this
batch. My question is, do I press the grapes before starting the
MLF? Or do I start MLF with the grape skins and everything still in
there?