> I used straight tartaric acid.

Ok, chilling is your best option but you already added the ML
culture. It won't do anything at very cold temperatures, MLF is
better at room temperature. It's common to see tiny little fast
rising bubbles with MLF. Is the sulfite level low? it needs to be
under 30 or maybe even 20 PPM free to work; that and your pH is
probably too low for MLF if it's 3.0 or less you may have issues with
MLF.

I would suggest you try chilling if any of the preceeding exist.

Joe

>
> Sunday. (3/16/08) I added the MLF culture to the wine.
> I will check it with paper chromatography in week or so.
> Should i see it doing anything? I see absolutly nothing going on.
> - Show quoted text -