Hi everyone my name is Syd and I am from Ontario Canada. I have a 4 year old vineyard with mostly Marechal Foch, Baco Noir, and Vidal, also have some experimental rows of sabrevois, st. pepin, frontenac and st. croix. I dont live in a traditional grape growing region so hence my grape selection. This is only my second attempt at making wine from fresh grapes so please bear with me.. I have a batch of marechal foch that i just pressed off last night. It had been fermenting on the skins etc for 1 week. On the advice of my friend and neighbour who has been growing grapes and making wine for almost 15 years he had suggested on not sulphiting the must before adding yeast. He only adds a little in before bottling. Any how i cant help but reading everywhere that sulphiting is critical for this and that and I am looking for more opinions.. I am gonna add malo culture in the next couple of days and know how it is very sensitive to sulphite. Can I or should I add a LITTLE sulphite as to not inhibit mlf or should I stay the course now and wait until after mlf and add a lil at bottling? I am just a little concerned because I was a little late harvesting this year and the grapes were in less than perfect condition..Thanks