You can get ML chromatography test kits or Accuvin test strips from
major winemaking stores if you want to be sure, bubbling (or lack of)
is often not a good indicator as it could just be last bit of sugar in
your must. If the wine tastes less acidic, chances are the ML is
progressing fine.

Pp

On Oct 22, 10:09 am, 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