bobdrob wrote:

> 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...


I think that is pretty good advice.


>
>
> "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?
>>