Today, I also started my second batch of Merlot from the same Vintners Reserve collection. All things considered, I know all of this by heart now and it makes the process that much faster. My starting gravity on the Merlot must was 1.088 after adding 2 pounds of granular sugar to the mix. At 78 degrees F, I added the Premier Cuvee wine yeast and covered everything up. I expect to reach a gravity of around 1.030 by Friday, and 1.010 by Sunday (seven days).
Next weekend, I will rack the wine into a carboy for the second phase (MLF) of fermentation. No pic… because its the same as last time. 
Tested the fermentation tonight and found that the specific gravity was 1.014, so I racked it into a carboy for the next phase. At this racking, there is no need to add anything to the wine. Simply let the wine ferment to dryness and then we will stop it. It will finish fermenting in about 10-14 days.