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My Sangiovesse is just about done with the primary fermentation (s.g. 1.000). is there any benefit to racking early vs racking late (i.e. sitting on the lees for an extra day or two)? Also, my TA was a little low .3 when I started. Should I adjust it when I rack or wait until secondary is...

That's what I thought. Perhaps I misunderstood them. The TA is a little low, .3% and the pH is 3.5. I'll mess with it after fermentation is done.

I just picked up 12 gals of Sangiovese. I'm going to ferment each pail separately with a different yeast strain. The juice doesn't have any SO2 added. The winemaker there said I don't need to add it now and should add SO2 after racking into the secondary. But won't that interfere with MLF?

Josh, Looks OK to me.

Assuming one needs to add SO2 to fresh juice buckets (if it isn't already added), how long should I wait before I pitch the yeast? This is the one detail I can't find anywhere.