Ah, the timing is good for me. I am considering not purchasing mlb for this next season and letting it occur naturally with what is in the barrel. This is the practice of a commercial winemaker I know. One thing he said, I don’t believe is true; that by adding SO2 you kill the bacteria. If that were the case, how could you have it naturally occur the next season, without adding new bacteria. I did take note of his point of not completing mlf in the winter and having the wine exposed until it does.
Thanks for posting.