Were your grapes really ripe?? Chances are if they were they didn't
have much malic acid to begin with. MLF might have finished already.
Like the previous post said, you could check that. Hopefully you
didn't add any SO2 before the secondary.

Bob


wrote:
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