Chard is around 2B right now, and smells very fruity. I think I'm
past the danger.

Don't say that yet. (1) It isn't dry and it could still stick. (2) If
you're planning to age the wine "sur lie" after dryness you need to be on
the alert for H2S problems until ML is complete. Stir the lees every couple
of days until ML is done and then sulfite the wine to 0.8 ppm molecular free
SO2, top it up and bung it tight.

Tom S