i added MLF culture and nutrient at the end of fermentation. Actually,
after week 2 of skin contact. The temp was in the 70s and we pressed
3 days after innoculating. it has been another 3 weeks since and each
week we have tasted the wine we taste no fizziness at all that I would
normally associate with MLF. There are no bubbles in the demis or the
airlocks. The temp of the room is now mid 60s. We have 5 secondaries
that all taste the same. With each day they are less tart tasting,
however. Is MLF happening? I haven't racked yet, and was hoping to
wait for MLF to finish. How can I tell. - thoughts?

Thanks.Marc