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Originally Posted by Ric
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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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