start it in the must first, then press. That'll give the ML some food to
beef up upon!
(1) what's the SG and (2) has your must temperature peaked and started to
fall?
we've always used the temperature curve as a guide for innoculation. I know
it's not good science, but that's what our "compare" (goombah, to youse
auslanders) used as a frame of reference for years & now we do too! just
our HO...


"Luke" > wrote in message
oups.com...
> I'm making my first batch of wine from grapes. I've done it once
> before from a juice kit. I'm now 4 days into fermentating 75lbs of
> Cabernet Sauvignon grapes and everything is going smoothly (I think).
> I think it will be another 2 or 3 days before the wine is dry and I
> can think about pressing. I would like to do ML fermentation on this
> batch. My question is, do I press the grapes before starting the
> MLF? Or do I start MLF with the grape skins and everything still in
> there?
>