Need some guidance. Have a 6 gallon glass carboy filled with Cab Sav fermented to .99 and currently going through Malo. Been 2 weeks in secondary Fermentation now. I have not added any Campden yet as I am waiting until Malo is done. I did add medium oak stick right from the package. Did not disinfect them. Wine was smelly fruity until 2 days ago. Wine taking on a medicine like smell. Suggestions or thoughts on whats going on?