Does anyone have an opinion as to whether it is ok to add ML culture at dryness, but before extended maceration? I have heard of adding it to the must at the end of the fermentation, but am not sure how extended maceration would effect this. thanks
Search the archives but I don't see any issue here. Most of the advice I have seen says to add ML as you approach dryness so extended maceration is just a detail. Just monitor for H2S; I think Tom S always stirs anything with extended yeast contact to prevent that. Seems like pretty good advice.
Joe
when you stay stir, are you talking about the lees too, or just keeping the cap wet?
12:38 pm, snipped-for-privacy@veriz>
You'd be stirring the lees, that's where the H2S issue would develop. There is really no cap during extended maceration, it's settled down at that point because there is not enough CO2 generated to keep it up.
Pp
27, 12:38 pm, snipped-for-privacy@veriz>
I'm not sure i agree with that. In my last experience with EM the cap was certainly there. And a lot of what I read as methods for EM discuss the need to keep the cap wet. it is a good point about the lees though.
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