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Was thinking along those lines but wanted to see if there was any other actions I could take. Appreciate the input.

So, what I’m hearing is patience. Not necessarily my strong suit but I figured that would likely be the best coarse. Many thanks and, like you, life lesson has been learned.

Last year, I left my 100% Zin too long in a new 10 gallon medium toasted oak barrel. Are there any steps I can take to reduce the oak flavor? Will aging in the bottle ultimately reduce the level of oak or am I simply stuck with 4 cases of vanilla Zin? many thanks

Will try to warm up the carboys and see if that kicks off the process. Sage advice for next year which I intend to follow. Thanks.

Greatly appreciate the advice and I will definitely try to warm up the wine which sits in my basement. I think next year I too will co-inoculate as this is my second attempt at MLF and I’ve struggled both times. Again, many thanks.

ABV is approx 13%; temperature is 64.5. I don’t have the ability to check SO2. I just used the Viniflora Oenos cultures but the package also cites BACTIV-AID nutrients as an aid. Do you think I need to purchase that and add it to the wine?

I haven’t tested. Wine is 64.5 degrees; ambient room temperature is 66. I check daily to see if there are any bubbles in the airlock but I haven’t seen any.

Any advise on jump starting a stuck malolactic fermentation? I completed my primary fermentation of a blended Bordeaux wine which sits in two glass carboys. I racked off the gross lees and added dry Viniflora Oenos cultures directly into the wine. For ~2 weeks I have gently stirred the wine...