I had a question about MLF. After a week of fermenting 100 lbs of merlot grapes with EC-1118, I pressed my grapes on Friday and racked off the gross lees on Sunday. I have not added any sulfites since the crush. When I racked on Sunday, I had to top off with a similar store bought wine. 3 bottles in total. This is when I added my vial of White Labs WLP675 Malo bacteria. It's been a couple of days and I have seen ZERO activity (no bubbles). Is this normal? Should I try a different bacteria or is it too late for that? I've maintained 70F in the carboy. Any guidance is appreciated.