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23-09-2007, 04:03 PM
posted to rec.crafts.winemaking
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Suggestions on adding ML to Chardonnay
I have 3 batches of chardonnay going now.
Two are warm ferments and the third is a cool ferment My warm ferments are about done and the cool has some time to go. Should I wait to add the ML all at once, after the cool ferment is complete and in a warm area? Or add them all now during fermentation, assuming the cool ferment will start ML when it warms up? Any suggestions? 
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23-09-2007, 04:40 PM
posted to rec.crafts.winemaking
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Suggestions on adding ML to Chardonnay
On Sep 23, 8:03 am, homebrewdude
wrote: I have 3 batches of chardonnay going now. Two are warm ferments and the third is a cool ferment My warm ferments are about done and the cool has some time to go. Should I wait to add the ML all at once, after the cool ferment is complete and in a warm area? Or add them all now during fermentation, assuming the cool ferment will start ML when it warms up? Any suggestions? I've been told (and what I've done) is add the ML cultures on about day 5 of the fermentation. Too cold and they're difficult to start and may not finish. Good luck.
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