Week 3 of malolactic fermentation, and malic acid levels are not going down.  I’m a bit nervous about not sulfiting the wines at this point, and it is possible that MLF might not complete in these wines anyway.  I poked around the internet and decided it was not worth risking, so I added ¼ tsp Kmeta to each carboy after racking them into clean carboys.  Lot A went down to a 5 gallon carboy, but I recovered more of lot B and so kept that at 6 gallons and topped with the little bit extra lot A that I had.  Lot A is definitely starting to mellow out, with good toastiness.  Lot B is actually quite sweet, much more fruit-forward with interesting strawberry notes.  I left the same oak cubes in both of them, rinsing them a little after dumping out of the original carboy then transferring them into the new carboys.