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.