Here is a final picture of my latest batch. Syrah from fresh grapes.

I have a question for all the experienced out there since this is my
first "real grape" batch.

Is this picture indicitave of malo-lactic fermentation? And if not,
what is it, and when will it be done if it is?

Not being impatient, just inquisitive.

History... followed Jack's recipe for the most part. Used RC-212
because I didn't have wyeast burgandy, and a little more oak than his
recipe. I added Malo culture when must was about 1.010 or so.

I pressed a day and a half later when SG was 1.000

I have another post with more info.

Here's the picture.

http://img337.imageshack.us/img337/4...hismalo6xc.jpg

Thanks,
Greg

Kinda looks like the beginnings of acetobacter...you really need to
keep those carboys topped up !

Get it topped up and hopefully it's not too late--even if this isn't
acetobacter, you have way to much head space and are risking it.