I'm currently 8 weeks into the MLF on my Cabernet Sauvignon wine. My pH was at 3.4 when I inoculated with ML, alcohol level was 13.5% so all my analytics were in line for a solid MLF. I used RC212 and BM45 yeasts in two separate batches, which both are MLF friendly. I did my paper chromatography test on 11/11/13 and again on 12/11/13. The results were exactly the same. Malic, lactic, and tartaric acid all present - all apparently in equal amounts on both tests. I'm thinking that the temp in my basement winery is too cold - my wine temp dropped to 63F at one point. So, I've moved the carboys to the main level of the house and the wines are now around 68-70F. Will this temp increase restart MLF? Or have the bacteria died off due to the cold and should I reinnoculate with fresh ML bacteria? Also, not sure if the prolonged MLF - 8 weeks now- will have a negative effect on the wine? Any thoughts? Appreciate any help!