- Dec 4, 2021
- Reaction score
Forum, I need some help as I am in the middle of using my first frozen must pail (Cab Franc, I have always just made kits in the past)and I am getting conflicting timing information on when to inoculate with the MLF. Wine grapes direct who sells the must say’s to ferment to dry, then press ,then inoculate in the carboy under airlock. However the bacteria I bought (WLP675 liquid yeast) says to inoculate when SG is 1.02 (5 brix) which would be prior to pressing. If the Mlf can take up to 2 months to complete, when should I press? I want to get it into a carboy under airlock asap to protect it from O2 since it won’t be getting its does of K Meta until after Mlf is done. Any pointers from those of you with experience using frozen must or this strain of bacteria?