I crushed and de-stemmed 72 lbs. of Pinot Noir grapes from Lodi today. My SG=1.11 adjusted for 69 degree must. My pH is really high at 4.1. I didn't have enough Pectic enzyme and I don't have any Tartaric acid (only an acid blend which I know you shouldn't use with wine grapes.) I know, I know! I should have had all my supplies in stock! Didn't realize that I needed so much pectic enzyme, I only had .5oz liquid. I added the entire bottle but I know it's not enough. Questions... 1) Is ok to leave the must alone for 36 hours until i can get to a brew store, or am I endangering my wine by not adding the yeast within 24 hours? If it's ok, is it ok to add more pectic enzyme after 36 hours? 2) I and have a 7 gallon and a 2 gallon fermentation bucket almost full. Not sure what the estimated liters would be when it comes to determining how much Tartaric acid to add. Any help and suggestions are welcome. I've waited the whole year for the harvest and I don't want this wine to crash and burn on the vine (no pun intended)!