I'm making a batch of Baco Noir and it's fermented out almost to
completion in just 4 days. I originally intended, on advice given, to
leave it on the skins for 10-12 days. It's unsulphited ATM because
I'll be innoculating with ML culture. Is it safe to leave the wine &
skins in the primary pail and continue to punch the cap down up to the
~10-12 day mark with no sulphite and no more active fermentation? I'm
assuming that it would be a bad idea to go ahead and innoculate with ML
culture since they're anaerobic and shouldn't deal well with the
aeration that comes with cap punching? Or should I go ahead and
innoculate with the ML and continue the maceration before pressing in a
week or so and transfering it to a carboy?

Any help appreciated.

Travis