I'm making a batch of Baco Noir and it's fermented out almost to completion in just 4 days. I originally intended, on advice given, to leave it on the skins for 10-12 days. It's unsulphited ATM because I'll be innoculating with ML culture. Is it safe to leave the wine & skins in the primary pail and continue to punch the cap down up to the ~10-12 day mark with no sulphite and no more active fermentation? I'm assuming that it would be a bad idea to go ahead and innoculate with ML culture since they're anaerobic and shouldn't deal well with the aeration that comes with cap punching? Or should I go ahead and innoculate with the ML and continue the maceration before pressing in a week or so and transfering it to a carboy?
Any help appreciated.
Travis