On Aug 28, 2:20 pm, pp > wrote:
> On Aug 28, 10:26 am, wrote:
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> > On Aug 27, 12:55 pm, Joe Sallustio > wrote:> On Aug 27, 12:38 pm, wrote:
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> > > > Does anyone have an opinion as to whether it is ok to add ML culture
> > > > at dryness, but before extended maceration? I have heard of adding it
> > > > to the must at the end of the fermentation, but am not sure how
> > > > extended maceration would effect this.
> > > > thanks
>
> > > Search the archives but I don't see any issue here. Most of the
> > > advice I have seen says to add ML as you approach dryness so extended
> > > maceration is just a detail. Just monitor for H2S; I think Tom S
> > > always stirs anything with extended yeast contact to prevent that.
> > > Seems like pretty good advice.
>
> > > Joe
>
> > when you stay stir, are you talking about the lees too, or just
> > keeping the cap wet?
>
> You'd be stirring the lees, that's where the H2S issue would develop.
> There is really no cap during extended maceration, it's settled down
> at that point because there is not enough CO2 generated to keep it up.
>
> Pp- Hide quoted text -
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> - Show quoted text -

I'm not sure i agree with that. In my last experience with EM the cap
was certainly there. And a lot of what I read as methods for EM
discuss the need to keep the cap wet. it is a good point about the
lees though.