Hi all, I'm fermenting 6 gallons each of Chardonnay and viognier. I am going to add malactic bacteria but just not sure when. I'm thinking around 5 degree brix but do I rack the wines off of the lees in the primary fermenter or should I just add the bacteria without any racking? Right now the brix is 7 in the viognier and 10 in the chardonnay.
Thanks
Thanks
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