I currently fermenting 6 gallons of Chardonnay -- just racked to carboy, SG is 1.004. When I got the juice it was already undergoing a natural fermentation. I added 1/4 tsp of sulfite and then 12 hours later I pitched the yeast. Its been going strong ever since. It should finish fermenting in the next two weeks or so. I'm not sure what to do after that. Should I add an enzyme? Do a MLF? Add Oak chips? add Finishing agents? Or, just add more sulfite and age?
Thanks for any and all recommendation