Added VP31 instead of VP41

[homer]

Don't ask me how but I added the wrong MLB to the Pinot and Cab. I planned to add VP41 to the red and VP31 to the whites.
Here's the questions:
1. Is MLB similar to different strands of yeast where the may actually get in competition with one another?
2. Should I just dump in some VP41 and let the best man (MLB) win?
3. Should I not be allowed to do anything with my wine till my 3rd cup of coffee?

bk

 

[ceeaton]

3. Should I not be allowed to do anything with my wine till my 3rd cup of coffee?

#3 is the winner.

From what I'm seeing in the descriptions for those is the main difference is VP31 is more tolerant to a low pH, VP41 has a higher alcohol tolerance and sulfite tolerance. Both seem to be okay for either white or red wines, so if your two reds aren't way higher than 14% alcohol and 45 ppm SO2, then I think you will be fine.