Last year my Chardonnay put me through the wringer. Why I decided to try it again is beyond me....but I did. This year I was careful. Added SO2 and pectic enzyme to the crush. Cold macerated for 24 hours, pressed and fermented. All went well. The temp was a little on the high side but it still took about 5 days to get to 1.00 when I racked it into my carboy. At that time I pitched my MLF. That was 2 weeks ago. I opened it yesterday to test the MLF progress and was hit by a fairly strong sulfur smell. Not the rotten egg H2S smell...believe me, I know that one well from last year's batch, but a sulfury burnt match smell. I tested the free SO2 and found it was still at 30ppm. I'm worried that my MLF strain might be dead, or at least sleeping and I'm wondering if the high SO2 is where my smell is coming from. I think I'm going to rack back into the primary to aerate it a bit to lower the SO2 and then put it back into the carboy. I'm wondering if I should give it a swirl with some copper just for good measure as well. Any suggestions???