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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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Suggestions on adding ML to Chardonnay
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. |
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