Also note that it is technically not correct, maybe not wrong, but not correct either.
Who defines "correct" and why should I believe them?
Nope, I'm not busting your chops, just raising a point. Scott Labs is a good source, but I don't take any one source's opinion blindly. I trust your opinions (and that of numerous WMT members) over commercial entities. Why? 'Cuz like me, you're in the trenches and not in a laboratory.
IME, your results (and mine) are less susceptible to validation, but more likely to be useful.
Nothing else is mentioned on HOW to combine the flavors of two yeast strains.
Barry, that's because there is no correct answer. Winemaking is an art, not a science. Judgment is critical to the process. There is no one formula that works every time.
If things were different, producing 95+ point wines would happen every day.
I like this idea, but doubtful the yeast will finish as intended. IMO, it would be better to allow the two buckets/samples to totally finish, then combine at a later time.
Mathematically speaking, blending wines at 1.020 means 80% of the fermentation is complete. The last 20% is insignificant with regard to which strain controls the process. And realistically, it's completely non-determinational. There's no realistic way to know. If fermentation completes, it's a good day.
Me? I ferment to completion before blending. But I won't say Bob is wrong, since I don't know that. It makes more sense to me to complete each fermentation .... but I don't KNOW I'm right. It's just an opinion.