I am doing my first Malolactic fermentation. It is on 6 gallons of
Chardonnay, pail juice. I did the primary fermentation in a plastic (food
grade) bucket using Red Star, Montrachet yeast, stirring once a day. The
primary fermentation is just ending so I added the Wyeast, malolactic
cultures and stirred the bucket of juice. My questions are 1.Do I leave it
in the plastic bucket during this malolactic fermentation till it is done,
if so, do I stir it regularly or leave it alone? I am concerned about
exposure to air. 2.Would I be better off putting it into a 5 gallon glass
carboy with an airlock now and just leaving it alone for a month or two and
then racking it? My temp in the basement is a constant 68 degrees. I will
add oak chips after the first racking.