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The egg smell can be due to any number of things. But basically your yeast are stressed in some way. Fermaid is a good idea. You can run a quick trial by pulling two glasses off and treating one glass, cover both, let sit for 30 min, then compare the two. If the one with fermaid smells...

Im a professional winemaker. Currently have about 30000 gallons in fermentation. I have made around 40 million gallons to date. Can't say where or who I work for, but if you drink wine, there is a very good possibility you drank something I've made

Dissolved carbon dioxide will almost never cause corks to blow unless you were able to bottle under pressure with champagne levels of co2... Highly unlikely. You prob have refermentation in the bottle.

Sorbate is only effective against yeasts. If you have mlf bacteria or any indigenous strain of lactic acid bacteria, they can metabolize te sorbic acid yielding a very unpleasant geranium taste. If you are very clean and filter very tight, you can probably use sorbate with good success if you...

Browning in a finished wine is indicative of oxidation. Hate to be the bearer of bad news but its probably not going to improve. Depending on where it's at in its vinication, you might be able to bind up some of the color with so2.

I use a proprietary spreadsheet. Can't share it unfortunately. There Is, in my opinion, no "recipe" in winemaking like there is in brewing. You have to know your chemistry and stability variables and go from there. Sure, you can calculate ameliorations and acid adds, but they are only a...

Chemistry looks decent. You should put it through mlf, but not until primary is done. I use d254 for merlot, vp41 for malolactic