I'm using dual yeast for both of these wines. Initial yeast is Prelude (Chr. Hansen) and will finish the job with Avante (Renaissance). The Prelude is only effective to 9 ABV and isn't designed as a total yeast solution. Avante is a workhorse and has been my go to for three seasons. It's solid.What yeast are you using?
I'm going to test for evidence of lactic. I thought I would do it tonight but I'm going to wait. I'm not pitching the Avante tomorrow. I checked Brix and I'm still at 24 on the PS.I would hate to give you bad advice but I think the ML culture is okay. The worst case is you have to do it again after primary ferment.
Here's an update and explanation from Lodi Wine Labs on the bacteria (see post 47 in this string for the backstory and picture). This is verbatim the email I received back from Cameron:
"Good morning George!
I reached out to Gusmer and they assured us that those yeast are viable and will be fit to use. So good news for ya!
Sales Manager and Environmental Liaison
Lodi Wine Labs"