I pressed my grapes at 1.004. I cofermented the af and the MLF for a week and the ph now is 3.6. I added 44 grams of tannin to 40 gallons of wine. Very little tannin was left after binding with the protein in the must. A really nice clean ferment with Bravo yeast. Color is great, mouthfeel isn’t too bad, but I’m going to try adding Biolees which simulates sur lie aging. I would say this is my first good harvest and winemaking since I planted 6 years ago. Between the rose and the red I ended up with 46 gallons of wine. 15 lbs of grapes for each gallon. I pressed so soon because the grape skins we’re getting pretty mushy and I don’t think there was any benefit to leaving the skins on any longer. Cheers, time for a glass
