Well, our attempts at gently warming the wine didn't work, the malolactic fermentation still hasn't taken place. Our enologist wants us to stop warming and add a small amount of SO2 to protect the wine from bacteria and other nasty things that could occur. Adding the SO2 will stop the malolactic fermentation from taking place, at least for a couple of months. So, that means we may have to wait a bit longer in the spring to bottle the wine. Oh well. I'd rather leave the wine ferment on it's own naturally than continue to manipulate to. I guess we'll all have to wait a bit longer to taste it!