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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