I finally racked and sulfited the 2013 Cabernet, although the malolactic fermentation doesn't appear to have gone to completion. I tested the wine twice using a paper chromatography kit. The fermentation looks like it went about halfway. Nearly two months had passed and I kept the wine warm with an electric blanket, but there is still some malic acid in the wine. It seemed safest to move on, though, given the time, so I racked the wine off the gross lees (which can be seen left behind in the fermentation vessel here) and sulfited the wine lightly, to about 49ppm. I need to look into the long-term implications of an incomplete malolactic fermentation. Live and learn, as they say. It's now time to bottle the 2012 wine, which I recently gave a final racking.