Glad you asked.
We made a blend of carmener and cabernet (approx 165 liters). We crushed them three weeks ago, and pressed them two weeks ago.
After we curshed the grapes, my supplier called me with the news... The price of grapes just dropped by $10/lug. Could NOT pass that up, we crushed another 180 liters.
I was informed about HydrogenSulfide problems. I am keeping a close eye on it and will also do my first racking after 2 weeks of age. Also, I was impressed by the COLOR!!!.
Another MLF Question: I remember hearing that (back in the day) ML bacteria was carried from one vintage to the next via the wodden barrels. From what I can gather, MLB strains like to exist in wood. Have any of you heard of this? Is it true? do you think it a good idea to add oak (cubes) to the wine when innoculating with MLB