I have followed as much of the discussion and read as much as I could
concerning leaving or stirring the _fine_lees. Yet I am still
confused.

I am making a Pinot Noir from a juice. So it had no vegetal mater in
it (no "gross" lees). I ran the ferment down to 5 brix (with RC212)
and added MLB and Bactivaid ( recomendations not to short the MLB
of nutrients). Now it is down to SG 0.996 and small bubbles are rising
slowly (mixed with some quick ones). So it looks like all is well and
ML is under way.

Crud is now accumulating at the bottom, of course, though in 6 gallons
it is only about 1/2" thick so far. So:

Do I leave the wine on the fine lees to finish MLF? I understand that
yeast lees are good for those bugs and that disturbing things
(especially if adding some SO2 in a racking) might do them in.

Or are those lees likely to give some off flavors to the wine so that
I should rack off and let the _really_ fine lees fall out? No odors
yet but I wonder what will happen if I leave the wine without racking
for the 2 months or so that MLF might take to finish.

Tom S has said that "The autolysis itself doesn't cause any problems
[except in compaction]." So it seems I should shake or stir regularly.
On the other hand I'm concerned about opening up for stiring since I
have not added any SO2 (except the ~20 ppm the juice came with) and
that has probably long blown off. Do I risk an ascetobacter, oxidation
or something else if I open for stirring, possibly introducing some
air?

Maybe I am putting to fine a point on it. I just wonder about the
collection of "stuff" I see on the bottom and what it might do if left
there undisturbed.

tia

art