10 weeks at what temperature? I would raise to 75 degrees and stir every other day. and give it another 30 days. You have a good degree of lactic indicated. You didn't start with that. So your MLF has to be working to see these results.
think in terms of 90 days at 72 degrees . THEN get concerned. However there are ways to shorten this time frame.
While you are not in any rush you can't leave the wine for 18 months at 75 degrees and you can't leave it that long without So2. What I was trying to say was when doing a MLF after the Primary Fermentation there is plenty of CO2 to protect the wine and you can keep the temps in the 70s to get the ML done quickly. You can do MLF in the high 60s but it takes longer assuming you don't have a problematic wine. A few degrees difference adds up to weeks in difference of completion time. While not getting into an esthetic argument. the quicker you get it done and protected with So2 the better. Another thing that really helps but flies in the face of the Fairy Dust Sprinklers is to culture your ML bacteria a few days before inoculating. By doing this and keeping Temps of the wine not the air temp of the basement at 72 you can get MLF over in 4 -6 weeks. One other thing not all ML bacteria are equal. VP 41 and Enolferm Alpha are best for speed and have parameters that can handle wines which stretch the limits of ML Bacteria. Some others are really crummy.
