I have seen much written about how long Malolactic Fermentation takes to complete, but very little written about how long after inoculation it takes to begin. I am making Zinfandel/Petite Syrah blend. It was a high brix (which I know may be part of the problem). I did primary fermentation down to -1.5 brix (it took almost 3 weeks). I pressed and then racked off the gross lees 24 hours later. A few days later I added White Labs WLP675. The wine is in a carboy at about 68-70 degrees. It's been 2 weeks now after inoculation and I see no visible or audible signs of ML happening. Should it have begun? When do I become concerned? If it is due to high alcolohol that it is not starting, is there anything I can do?