"Séb" > wrote in message
ups.com...
Also, if you have a slow fermentation and you
add your culture early as co-inoculation, the MLF will occur
simultaneously with the alc. fermentation and as soon as they all
convert the available malic acid the bacteria will search for something
new to "eat" and will eat the sugar that remain in the must and thus
convert some as acetic acidity. Better is to let the wine ferment till
dry and add your ML culture in the barrel or rack and add it in carboy
or any other container if you have enough oak.

I've heard this before, but have never experienced such a problem with
California fruit. FWIW, the Wine Lab recommends concurrent alcohol & ML
fermentation with the strains of ML culture they offer.

If you are working with fruit from a different region (e.g., Europe)
concurrent fermentations _may_ not be advisable.

Tom S