Looking for advice on co-inoculating grape must with Malolactic bacteria and Yeast at the same time, if good idea to first allow oxygen into the process at the beginning which would benefit the yeast during their initial stage of multiplication, and soon after that maybe 24 hours into vigorous fermentation, put on the fermentation lock so the Malo bacteria can do its process under little oxygen? Always thought was better to keep yeast under aerobic process during primary fermentation until it slows down, but this goes against what the Malo wants which is little oxygen.
Thanks,
Rob S
Thanks,
Rob S