I have 4 plastic fermenters each with 400 lbs of must in my garage in
front of a heater. I added the ML at the end of fermentation at
present my wine is at 23 degree celsius, alcoholic fermentation is
finished and it is sitting in a primary with a large plastic bag on
top of the wine. I would like to leave it for a week or two before I
press of the wine Am I running much of a chance of spoilage, or should
extended maceration be don at a lower temperature?