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Thanks. Is there an upper ph I need to keep an eye on?

So I ended up pressing at day 32. Although it tasted pretty astringent, it did not overly tannic. Could definitely taste the tannins but not overwhelming by any means. I tested my ph just now using a hanna ph tester. It came out at 3.7. Using a test strip it appeare between 3.2 & 3.6...

Thanks. I'm positive my palate is not that good as well. Might just taste daily and cross my fingers!

I grew about 30lbs of cab grapes this year. Crushed by hand and started fermenting in a sealed bucket. Crushed the evening of the 7th. Started yeast evening of the 8th. Been punching down the cap 2x per day. Fermentation was going strong until this last thursday when it slowed down...