Upon thevadvise of my local wineshop, I coinnoculated last year (MLF innoculation 24h after pitching yeast) and everything worked out well. Gearing up for this season, I've been doing more research on MLF and it seems most references recommend innoculating at the end of alcoholic fermentation (0 BRIX) or even after racking off of the gross lees (24-48 hours after pressing). From what I've read, the primary reason to avoid coinnoculation is fear of VA (bacteria consuming sugar). I'm curious whether most home winemakers are coinnculating or innoculating at 0 BRIX or post-press. For those who co-innoculate, has anyone ever had an issue with VA?