I’m only a few years into my wine making adventure so looking for all the help I can get! Has anyone used One Step to clean and sanitize equipment? I have always used b-brite and Kmeta in the past, but I want to keep sulfites low to allow for a better fermentation and MLF. Also curious if my process below needs some tweaking. Any helpful tips on oaking, when to press, and when to rack thereafter would be fantastic. Wine: blend (50% cab sauv, 30% merlot, 20% cab franc) - 10 boxes of grapes My process: 1. Ferment in primary tub until SG ~.995 ( some say to rack and press earlier - curious if there is a consensus here?) (Fermentation plan: sulfite wild yeast, wait a day, add llayzome-ex, Fermaid k, opti-red, goferm with hydrated icv-d254 yeast; wait a day or so, punch down the cap 2 times a day, add more yeast nutrient at about 1/3 Brix depletion, add more nutrient and energizer at 2/3 depletion) 2. Add opti-malo and malo bacteria enoferm a day or two before pressing. 3. Rack free juice and press must into clean sanitized carboys (this year just used One Step - should I always sanitize the carboy with Kmeta? Was concerned that it would impact MLF) 4. Wait a week for lees to settle (should I do this sooner?? I’ve heard people say to rack 2 days after pressing, others say two weeks) 5. Rack into clean carboy (just one step used - should I have sanitized with kmeta?) 6. Bulk age for ~2 months to allow completion of MLF 7. Rack and use kmeta 8. Bulk age for 6 months on medium toast French oak cubes (should I soak these in kmeta water prior to putting into the carboys?) 9. Rack after 6 months 10. Sulfite and Bottle Any thoughts on my fermentation plan, additives, cleansing with One step, oaking, and number of rackings would be great. Thanks!