This is the first year I am planning on malolactic fermentation for my
reds if acidity is right. Two questions:

1. Given that Zin tends to get high in alcohol, I am considering adding
MLF during primary fermentation. This make sense?

2. Tempeture wise, I have two choices - a wine room at 56 deg or in the
house which probably averages mid 70s. Looks like the house is the
better temp for this but would like to get it into the wine room as soon
as possible. Any experience if adding MLF bacteria during or after
primary fermentation hastens MLF?

thx for any insight,
dan