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I will be blending my unoaked/non ml Chardonnay with one aged in oak and went through ml. Suggestions on preventing ml from restarting after blending? I don't trust sulfites alone. Second question deals with clearing/fining prior to bottling. Any suggestions?

Picked up 200 lbs Syrah @ 30 brix. Thought I'd try a late harvest. So here's my questions. Yeast selection. I've decided to use Lalvin 2226. Supposed to work well with high alcohol wines in late harvest reds. Potential alcohol could be 18%. Do I let it ferment dry, put through ML and add...

Two different Chardonnays made from grapes. Fermentation went well in early October. ph's 3,3 & 3.4. Have not added any Meta, other than 50 ppm at crush. used MBR Alpha in one Chard and Bacchus in the other. Supplemented bacteria with Acti ML. Stirred twice weekly. Checked progress with...

Now that my Pinot has completed MLF in the barrel, any thoughts on sur lie aging the wine? I have had great success with Chardonnay, but I am not sure about my Pinot. If sur lie aging is suggested, how often should the lees be stirred?

I must have lost the original thread. I usually stir lees during MLF 3-4 times a week. I'm afraid that may be too much stirring for a Pinot. I don't want to beat it up.

Concerned about stirring light lees during MLF in my Pinot noir. I don,t want to beat up the Pinot, but I'm afraid to stir 3-4 times per week during MLF as I would with my other wines. I do understand the benefits of lees stirring, just worried about the Pinot.