Chardonnay can also be put through malolactic. That will give it some mouthfeel, reduce the acidity, and produce some of the buttery diacetyl aromas. You can buy a malolactic culture at your local home brew store. Just be sure to not add sulfites until the malolactic is done.
However, something is telling me that kit wines don't always play well with malolactic, though I'm not sure why. I haven't done a kit wine in a long time, so perhaps someone else can chime in with their experience here.
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