All, Due to my schedule and my ability to get some malolactic starter, I added the malo starter to my must ( Cabernet ) which has completed yeast fermentation and waited several hours and pressed. My question is should I know leave at room temp to allow the malo to complete or cold stabalize and later bring up to allow malo to finish. I know this is probably not the porper way but it is what i ended up this year. cheers, Robert Reilly snipped-for-privacy@yahoo.com Any help is appreciated