MLF natural v. inoculated: HELP required

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mzee

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I have been away for 6 weeks- wine is in carboys, primary seems complete on most varieties and some are still working. I was planning to inoculate with MLF bacteria but am not sure if a natural MLF may have started in the earlier finishers.
Q: can I inoculate a wine that may have completed a natural MLF or am I opening a Pandora's Barrel?
 
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