I finished the primary fermentation (no sulfite), and I've innoculated with ML bacteria midway through the primary. Today, when the SG approached 1.0 or a bit below, I pressed the must, and I now have a couple of carboys of turbid wine and about 1 inch of dead yeast has settled on the bottom of each carboy. By tomorrow, I'll have probably about 2 inches, and the wine will likely be relatively clear. My question is whether or not I should rack again. I realize that there are nutrients in the fine lees, but it's mostly just dead yeast, and I've used some ML nutrient. My concern is that in a must that hasn't been sulfited, don't I stand a significant risk of developing H2S?
I've also head that I should be stirring the must weekly for ML, which is only going to murk up the wine each week.
Help would be much appreciated.
Lee