I'm making my first attempt at MLF on some Chilean Chard and have a few questions about the process. First, should it be added after the juice has fermented completely dry? Any sulfite/sorbate additions needed/useful prior to starting MLF? Should this be done in a bucket or carboy and should there be any headspace for foaming?
Mlf
- Thread starter slopenutz
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Start your mlf in the secondary carboy when your wine gets down to about 1.01. DO NOT add sulfite at this time. Never add sorbate. Keep your head space to a minimum. I am also in the process of doing my first mlf. If anyone else has anything to add/delete please speak up. 
