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And a final question—as I’m trying to get this buttery character (or learn from the process at least) do you recommend just starting fermentation with whatever wild yeast is present in the juice? Or adding sulfates and then a yeast starter.

Super interesting and helpful. Especially the idea that it can get reductive before it gets better...will I have the patience to sit on 5 gallons of wine? We’ll see!! Will malo ever start on its own or does it always require a yeast starter? Thanks again

This is my second time making wine so I’m a newbie here. I’m making wine from a 6 gallon bucket of juice. My question is about lees Contact especially pertaining to white (I think I’m going to try a Chardonnay). Everyone cautions against lees Contact, and tells us to rack rack rack. I’m...