Trying to get the Barbera's completely dry

So, with sinking caps and brix still at 0, I decided that desperate times called for desperate measures. I'm trying two methods for restarting the fermentation on the Barbera's, first the simplest solution which I hope works, I'm adding about 3 liters of must from the ambient yeast fermentation back into Barbera 1 in hopes that this will get things going again. For Barbera 3, I've created a re-innoculation cocktail and will pitch it later today. Barbera 2 will have to wait until I can see what is working best. Also, just did a taste of the wines in the Carboys and I'm pleasantly surprised by the taste. I think the MLF is really helping.