All,
Due to my schedule and my ability to get some malolactic starter, I
added the malo starter to my must ( Cabernet ) which has completed
yeast fermentation and waited several hours and pressed. My question
is should I know leave at room temp to allow the malo to complete or
cold stabalize and later bring up to allow malo to finish. I know this
is probably not the porper way but it is what i ended up this year.
cheers,
Robert Reilly

Any help is appreciated