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I would look at the Scott Labs protocol. Preventing Sulfur Off-Odors in Red Wines | Scott Laboratories. I have had problems in the past in which I used noblesse. It works decent for sulfer smells. Ive used it during malolactic without issues. (It is and inactivated yeast product). After malo...

I totally agree with CDrew, no more nutrients, and blend the merlot into the other batch to jumpstart malolactic on the merlot.

I think you’ll just help out the malolactic fermentation a bit more. After your malolactic is done, your may want to be on the higher end of sulfites for your pH just in case you have nutrients left over. You could call Scott’s Labs for better direction. Also, once malo gets going and if you...

Out of curiosity, what nutrients did you end up adding to the Merlot? Any off smells in any of the ferments? Lastly is that a 6 gallon carboy you blended the CS and CF in?

Going from 1.083 to 1.070 is a good pace. Hopefully the long fermentation will make amazing wine. I wouldn't do to many more nutrient addition after tonight or tomorrow. Yeast stop taking up nutrients after ~9% alcohol. You don't want to leave a nutrient rich environment for other microbes to...

Do you have any bad smells coming from the Merlot? You may have a low nutrient must and BDX with Starting at 1.107 (brix=25.3) may need more nutrients. The red mountain merlot could easily be a low nutrient must. I would consider adding Fermaid K (which didn't come with the winegrapesdirect...