Hi all, I was out of town the past three day and was wondering if it's too late to add Malo Bacteria. I started two buckets of Chilean reds last Thursday (the 27th)...(1) Grenache, (1) Malbec. The starting SG was 1.093 for the Malbec & 1.096 for the Grenache, the yeast I pitched was 71B-1122. On Sunday (the 30th) the SG was 1.045 for the Malbec and 1.073 for the Grenache. I wanted to add Malo Bacteria at/around SG 1.030 but I just got home and checked the SG and both are at/near 1.000......and taste pretty dry already. Is it too late to add Malo Bacteria? The one I was planning to use White Labs WLP675.........thanks.