malolactic fermentation chardonnay ? Help

[zippd]

About to end primary fermentation of 6 gallons of chardonnay juice/must, going to add one packet of malolactic culture packet to secondary fermentation. Looking to create a rich buttery chardonnay. Having never done this before.....

My questions are:
1.) Should I add sulfates to the juice before adding the malolactic culture?

2.) Is there a need to monitor the juice after adding the culture? If so, what & how would I monitor? Or should I just let it run it coarse?

3.) How long should I let the malolactic fermentation take place?

4.) How do I stop the malolactic process if I should need to?

Any and all advise would be most appreciated.

[grapeadmin]

1) no sulfite. It inhibits mlf

2) basically let it run it's course but it can be difficult in whites. I would recommend adding a mlf nutrient such as http://www.thegrape.net/browse.cfm/opti ... 12323.html

3) At least several months. You can look for very small bubbles raising up in the wine. If in a carboy the bubbles can be seen in the neck. To make sure mlf is complete, you can test for malic acid with a test such as this http://www.thegrape.net/browse.cfm/accu ... 11914.html

4) Don't try to stop it. Let it finish. If you try and stop it, it could restart after bottling resulting in carbonated wine.

john

[jasoon]

Another technique that will assist in getting you that buttery characteristic is "battonage."

Gently stir, not vigorous, just enough to get the lees back into suspension. So no splashing. How often and for how long are the variables. I generally stir once a week for a month to a month and a half. This gives me a nice buttery/nutty note with out being over powering.

I usually perform battonage during MLF, because MLF needs a little stirring anyhow. Kill two birds with one stone.

Just be gentle you don't want to oxidize the wine, and that is possible if your incorporating oxygen while stirring.

Hope this helps
~j

[grapeadmin]

Good point jasoon.

john