Malo Lactic (ML) fermentation is complete.

I ran the test, and my Pinot noir malolactic fermentation has finished. This is good because wine is at microbial risk during ML fermentation.

The ML Test:
It’s pretty simple.
1) You take a piece of special chromatography paper and write numbers across the bottom – one for each barrel
2) Place a small drop of wine just above each number – one drop from each barrel
3) Staple the paper into a round tube with the numbers/wine at the bottom
4) Set the paper in a jar, in a small amount of a reactive liquid
5) Over the course of a day, different wine acid types bleed up the paper
6) High tartaric acid concentrations show in the lower 1/3rd of the paper
7) Malic acid travels up to the middle region
8) Lactic acid travels to the top of the paper – showing as a light yellow against a slightly darker background.

Here’s a good detailed explanation of ML fermentation.