Finally moved the Cab Fanc today, an unexpected harvest of diamonds.... I need to take a sample up to @jgmann67
, my pH meter is showing a crazy high number (4.30). Definitely have it pretty well sulfited, may have to continue that as there is little hope of lowering the pH at this point. This assumes my meter (Milwalkee 101) hasn't left this earth to find greener pastures...Test solutions measure spot on (within 0.03).
Sample has a really nice flavor and aroma and I just added some xoakers, so no oak taste yet.
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Edit: did check the meter on wines that were already bottled. Picked a 2016 Pinot Noir that was 3.43 when bottled, 3.51 now. So I don't think it's the meter.