I used to do TLC for work all the time. Got VERY good at making
reproduceable spots. Well defined spots with smear suggested large
quantities of Malic Acid, small spots, hard to discern, fast fading,
suggested less.

So I just followed it with the chromatography until the spots
disappeared, then gave it a couple of extra weeks.

Pino wrote:
> How did you decide that it was a ML fermentation and not the secondary
> fermentations was still going on??
> wrote:
> > Last year's MLF was busy until Feb or March I think... I'd have to
> > check the last Chromatography sheet.
> >
> > Marty Phee wrote:
> > > That's normal. I still have merlot, melbec and chardonnay going through
> > > ML that are the same age as your's.
> > >
> > >
> > > wrote:
> > > > I pressed grapes Nov 5 and ML fermentation is still occuring. Is this
> > > > normal and if not how do I stop the fermentation? The wine taste fine
> > > > but is still fizzy.
> > > >