MLF (on a Regina juice at least) may be problematic. Most central valley juice sold here in Pittsburgh (read all) is balanced before it gets here. The difference between Regina and some of the others is that Regina doesn't use any concentrate. Most central valley juice is low in acid, not high. it's hard to imagine someone down there picking unripe grapes. MLF is great for higher acid grapes but this is rarely high acid so I'm not sure I would do that unless it's called for.
As to keeping in a fridge it will ferment slowly if it's already started when he picks it up, that may be a good thing on the trip back to Nebraska. If this gets started in your vehicle (and that can happen) it could be a mess. I had a Seyval ferment violently on the trip from Erie to Pgh; it couldn't have taken 3 hours. it was mostly finished when I got home. It was hot though. Just a heads up, I can't imagine a fermenting wine and transport being a good thing.
I have tried most of the dry yeasts and to be honest am going back to K1V for the reds and EC1118 this year because they are just so reliable at finishing a wine dry. I rarely drink anything young so the yeast used has very little influence on the finished wine.
Joe
Wino-Nouveau
