I'm as interested as you in the other replies you'll get to this
question. For my own part, I have been fermenting reds in open vats
(typically 50 gals of must). I have been adding ML (pitched straight
in, not started) late in in the primary - typically just a few days
before I press and take to secondary. The MLF appears to continue for
quite a while in secondary, although varies with each batch of wine.

Ric, Thanks for the reply, I was starting to think this was a ghost town. Did you measure SG when you added the ML? And if so, have you varied the point at which you add, weighing the end result?

I'm curious to hear of your and others experiences with this type of adjustment.

DV

I am fermenting about 400 lbs. in a 45 gallon plastic primary
fermentor then I have been adding Scott Lab MBR41 or MBR31 at the end
of alcoholic fermentation along with some Scott Lab Optimalo for
insurance. I lay a plastic garbage bag on top of the must and will
incorporate Tom's idea of a little spitz of metabisulphate on top of
the plastic. I will probably stir every couple of days and at 20Cel.
or 70Far. The ML should be complete in 2 weeks and I can press of add
50ppm of SO2 and now let the wine settle in my secondary.

"Jim" > wrote in message
...
>I am fermenting about 400 lbs. in a 45 gallon plastic primary
> fermentor then I have been adding Scott Lab MBR41 or MBR31 at the end
> of alcoholic fermentation along with some Scott Lab Optimalo for
> insurance. I lay a plastic garbage bag on top of the must and will
> incorporate Tom's idea of a little spitz of metabisulphite on top of
> the plastic.

Actually, I suggested spritzing (lightly) the top of the cap and wiping down
the walls of the fermentor with sulfite solution _before_ covering with the
plastic. Sulfite on _top_ of the plastic will do nothing to protect the
wine on the other side of it.

I will probably stir every couple of days and at 20Cel.
> or 70Far. The ML should be complete in 2 weeks and I can press of add
> 50ppm of SO2 and now let the wine settle in my secondary.

I wouldn't be too hasty about adding the sulfite after pressing. You want
to be sure that ML is complete, and it may take more than 2 weeks for that
to happen.

Better is to settle the wine for an hour or two after pressing, then rack
away from the heaviest of the lees into your carboys/kegs/barrel under
airlock, topped up, until you're certain ML is finished. Then it's time to
sulfite.

Tom S