We think co-inoculation is great: it saves time, energy, sleepless nights for winemakers, etc. The ML can be done a few weeks after primary, so you have less samples and analysis to make, less time to heat tanks / barrel room, and you can sulfur and stabilize your wine earlier. This technique however has risks, and it should be done properly. In particular, it is not the solution when people always have ML issue: it means that something is not optimal in their existing process, and this should be looked for and resolved before trying co-inoculation. Oxygen and temperature management are of the highest importance. Below is a link for more information on this technique.
You can basically add bacteria either 1-2 days after beginning of fermentation (early co-inoculation), or around 0 Brix (late co-inoculation), but adding bacteria in the middle of AF is the worst time. Late co-inoculation is a little safer because you can see if the fermentation curve looks good, and add bacteria. If the ferment is going to be sluggish, you should avoid adding ML bacteria then. Take care of yeasts first, before adding other microbes.
Download the Handbook for Co- Inoculation here.
You can basically add bacteria either 1-2 days after beginning of fermentation (early co-inoculation), or around 0 Brix (late co-inoculation), but adding bacteria in the middle of AF is the worst time. Late co-inoculation is a little safer because you can see if the fermentation curve looks good, and add bacteria. If the ferment is going to be sluggish, you should avoid adding ML bacteria then. Take care of yeasts first, before adding other microbes.
Download the Handbook for Co- Inoculation here.