Mlf

[fishboy]

Hi all, I'm fermenting 6 gallons each of Chardonnay and viognier. I am going to add malactic bacteria but just not sure when. I'm thinking around 5 degree brix but do I rack the wines off of the lees in the primary fermenter or should I just add the bacteria without any racking? Right now the brix is 7 in the viognier and 10 in the chardonnay.
Thanks

 

[fishboy]

new here

Sorry, Clicked on the wrong heading. Oh well, I might as well introduce myself. I've been making wine for a few years but out of kits. This year I went and bought some grapes at a vineyard and now I'm making wine. Although I have been doing a lot of reading I still have some questions and this looked like a good spot to try. Again Thank

fish