anyone ever start MLF really late?

I have never seen tempature actually increase or decrease the chance of MLF. You really need to look at your TA and PH. You don't mention how long you have had in in the demi? Chances of MLF in the bottle are nil. I would go out and buy another demi(s) if this is a real conern. I would not put it back into the fermenter because there is no bacterial protection in there. Your protection is a full container with little not no air space at the fermentation lock. MLF is not required, some years they do and some year they don't. If you have to move it, then that is what you will do.

Tom

So if MLF doesn't finish, bottling is not a concern? The TA is .7 and the ph is 3.4

I thought that too much alcohol would prevent the Malolactic from happening again...

If malolactic fermentation is to be encouraged, the temperature of the wine during storage is a major consideration; it ought to be maintained at 18 degrees (C) [64.4 degrees F]. Boulton et al."Principles and Practices of Winemaking."

A simple and inexpensive solution vis-a-vis heating a carboy, small tank or barrel is an aquarium heater. I have heated barrels and tanks this way but have no experienc ein carboys with an aquarium heater.

Jerry De Angelis Wine