Picked, crushed and full de-stemed 360 lbs merlot, pH: 32, TA: 0.9, Brix: 23, cool. Added 50ppm sulfite, 3g Lallyzme, 1g DAP, 1oz Fermaid, 50g French Red. At first punch-down added Ft Rouge sacrificial tannin and Opti Red nutrient. Added warming blanket and temperature went to 85. It...