For the record, I don't rack to a smaller container. However, I'm very good at losing very little must each time I rack. A racking cane is key.
As far as the sulfite and sorbate, I don't think they technically ever lose their effect. They are both chemical compounds that once present, do their job without changing. The potassium sorbate forms sorbic acid that inhibits yeast reproduction, and once added, I don't think yeast will ever effectively reproduce in that must ever again. However, I have not tried this and cannot confirm.
As for the general tomfoolery in this thread, I suggest to all to keep a thick skin (after all, it is an anonymous web forum).
1 Gallon Secondaries: Strawberry Wine | Strawberry Wine | Red Raspberry Wine | Blueberry Raisin Wine
5 Gallon Secondaries: Hard Cider | Hard Cider
Bottle Conditioning: Brewers Best Red Ale
Drinking: 3 Year Mead or Banana Wine, Brewers Best American Light Ale, Apfelwein (Hooch)