Is it better to press of after alcoholic fermentation and then add the ML and let it sit in 23 liter carboids in a warm room till the Ml is complete or is it better to add the ML into the primary fermentor at the end of alcoholic fermentation, cover the wine and wait till the ML is complete? Also should the wine be stirred while going through ML or can this introduce to much oxygen possibly causing spoilage.
- posted
18 years ago