I am ready to undergo my first non-spontaneous MLF to a batch of baco Noir
(54L). The instructions on the packet call to maintain the temperature
above 18C and dissolving in distilled water for 15 minutes beforehand and
then inoculating the wine and stirring. There are no other instructions.

I read Lum's section on MLF and it is very thorough but I have a few
questions on how to help it along and how to understand when it is complete.

Once I pitch in the bacteria I am expecting to see some tiny bubbles start
and I will monitor for that. Should I be stirring the wine from time to
time during this process? How about the lees?

Any other tips will be appreciated.

Thanks

Joe