As with many amateurs, MLF has often given me lots of problems. This year, I
seem to be doing better and the difference seems to be temperature driven.
I've conducted my MLF's this year at about 78-80 degrees, and the fermentations
have been vigorous. On a couple of occasions, though, the temperature in the
room dropped to about 68-70 degrees, and the MLF's seemingly COMPLETELY
stopped. When I warmed the temperature up, the MLF's resumed nicely.

I'm not sure whether this is due to the partial pressures of C2 in the wine or
whether the MLF's really did slow down, but for the time being, I'm happy at 78
degrees.

Lee