My wine competed MLF so I racked and added sulfite and put out to cold
stabilize. I was surprised by the differences in specific gravity. The
batches all fermented without problem except the merlot that had a hint of
H2S that went away with racking. AFter cold stabilization I will add more
oak chips to tast and bulk age for another 6 months.

At this time the SG readings after MLF a

Pinot Noir: 0.993
Merlot: 0.993
Baco Noir: 0.997
cab sauv: 0.994

Are these normal SG readings at this stage? Will the SG lower a bit after
cold stabilization? Will it be safe to bottle with a little residual sugar?
If there some way of removing the residual sugar?
thanks
Sarge