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Malolactic Fermentation Timing
Paul Mazzeo — Osterville, Massachusetts asks,
I make 60 gallons (227 L) of Cabernet Sauvignon each year, which i press into glass carboys. My question is, when and to what container should I add the malolactic bacteria and nutrient? Should each be added to the primary fermenter before press, should I press and add small amounts of both to all (10) carboys, or press and after two days rack each carboy adding the bacteria and nutrient to each?