I currently have petite Sirah wine grape fermenting and it’s almost done fermenting. Per my research, if I want to do MLF, I shouldn’t add any sulfite in my wine. However, with pressing, I’m concerned with infection and oxidation. Of course, I’ll sanitize my wine press but I’m still a bit concerned. At what brix or SG do you press the wine and do you add sulfite if you’re going to do MLF? Thanks!