Uh oh. My grapes were running at 29+ brix so I pitched the ML culture
real quick to minimize any problems with high alcohol.

Any thoughts on options at this point? what should I look for (taste
for)?

> MLB can metabolise sugar yielding undesirable products (e.g. acetic
> acid). "Safe" r.s. levels might be considered as < 2 g/l of reducing
> sugars - so you *should probably* be just OK in this case.