Hi

I've had my wine (CS, CF, Merlot separately) going through Malo for
exactly 4 weeks. They have remained consistently at a tempature
between 18-20 degrees Centigrade.

I do not have the paper chromotography and will not be able to get
some in the near future.

How likely is it the wines have finished malo?

Would it be fairly safe to rack, and sulphite/stabilize to end
fermentation and begin bulk ageing? Or would I be premature?

Thanks

Peter