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When to add the ML culture?
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. |
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