Let's just get to it. A couple of days ago, I added the Fermaid K to my Merlot grape must to late, at about 8 Brix. Not wise I now know, but after researching, all I found out is that it's not a good thing. (can be food for unwanted organisms). But the one thing I can't seem to find info on is "now what". What can I expect? What should I do now? Will there ever be a time when I am "out of the woods"? Does MLF (which I was planning on doing) help or hurt? The cap is still very thick and the must still seems active when I punch. And no weird smells have developed. Is it just a matter of being extra vigilant on cleaning, sanitizing, etc so no weird bacteria? Or is it now a roll of the dice and I have no control. I did all the usual in the beginning. Cleared the must of any wild yeast with meta after the crush. Enzymes, tannins, yeast, oak cubes. Fermaid O added at first sign of the cap. Punching 3 times a day cleaning/sanitizing punch tool each time. Etc. So any insight to what to do, or when to stop worrying would help. Lesson learned.