Until recently we have been pretty laissez-faire/flying by the seat of our pants as far as the winemaking process. (No testing or adjusting of sugar or acid, inconsistent racking and sulfiting, no MLF, no fining agents, forgetting to top up, etc.). Our wine is good, but I think could be better, so over the past several years I've tried to improve our methods. This year I thought we should try a malolactic fermentation, but my husband and the other family we make wine with were skeptical. As far as they were concerned, our wine is fine. But they did agree to let me put part of this year's batch through MLF. I have one 5 gallon carboy of Cabernet Franc that has completed MLF and I am ready to rack and sulfite. Can I use some of the non MLF wine from the same pressing to top up my MLF carboy after racking and sulfiting? Should I add lysozyme just to be safe?