I have a few wines that I must have double or somehow over sulfited. The worst is a 3 gallon carboy of a 2018 Merlot at 90 ppm and a 25 liter barrel of Cab Sauv at 81 ppm. I'm not overly worried about the Cab since it's a 2019 spring batch in a barrel but any ideas on lowering the level level of the Merlot? I splash racked it from the carboy and back twice and the level didn't change. The reason I want to lower it is because I think the sulfite levels are affecting the taste and I want to blend with it and all of the wines I want to blend with are in the 40-50 ppm range. Plus I need the carboy.