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I know this is a difficult ask but a friend of mine bought a property in Southern Michigan that had vines on them (he's not a winemaker). Can anyone venture a guess at what these two varietals might be?

I have seen much written about how long Malolactic Fermentation takes to complete, but very little written about how long after inoculation it takes to begin. I am making Zinfandel/Petite Syrah blend. It was a high brix (which I know may be part of the problem). I did primary fermentation down...