As far as using Pot Sorbate. I don't. The rule I use is a ratio Jon
Iverson mentions in his book. If your Tartaric acid level is .6 you can
have not more than 0.6 % residual sugar. If acid level is .7, no more than
0.7% residual sugar. I almost always put Chardonay through MLF and adjust
the sugar level to above or slightly less and then cold stabilize the wine
at 27 to 30 degrees F. Most all of the remaining yeast will drop out during
that phase and I've never had a problem with carbonated wine resulting from
yeast fermentation starting up again in the bottle. Now maybe if I were
making a Reisling..

"Wino-Nouveau" > wrote in message
oups.com...
> I have read somewhere that mlf and sorbate are a no-no. Something
> about a "geranium flavor". Is this only DURING the ml fermentation
> and/or if only a PARTIAL fermentation was done (that is not finished)?
>
> Is it okay to top-up AFTER mlf is done (verified via accuvin malic test
> or paper chromatophy)with a wine that has sorbate in it? If not, are
> all commerical red wines sorbate free (for top ups)?
>
> If the finished wine (that has undergone mlf) is a bit acidic, can
> sugar and sorbate be added to balance a it?
>
> I can't find anything specific in any of the books I have.
>
> Thanks in advance.
> Roger
>