I was wondering if anyone had some insight on a Malo ferm that seems to be taking a long time. I am about to enter week 8 of the process. (3 gallon carboy of Malbec wine). I started out using White Lab Malo bacteria and Opti Malo nutrients. The temperature was on the low side (62 degrees) that's why I chose White Lab since they say the bacteria can work as low as 55 degrees. I have done 2 chromatography tests. The first one was done at about the 5 week mark and it looked like it was half done. I added some nutrients to try to feed the bacteria to get it moving. A couple of days ago (week 7) I did another chromo test and it looks a little closer to completion then before but no where near what I thought it would be. Is it stuck? If so, how does one "un" stuck? I have tasted a couple times and noticed at week 6 the wine started to round out nicely. Another reason I thought it was getting close to done. There are still bubbles when I stir which is 2 times per week. They are getting fewer though. So is this all normal? Any suggestions on how to get it to finish. Thanks.