I have had a noiret fermenting for 4 months or so and record keeping is not my strong suit. After fermentation was almost finished, I added malolactic bacteria to start malolactic fermentation. That went well, but I didn't write down whether or not I added any sorbate after the MLF was completed. What is worse, a wine that hasn't been stabilized with sorbate or a wine that has twice the amount of sorbate added?