starting sg about 1070, i do not know the ph level or ta, and I believe the owner of establishment said the brix were about 23when i bought the grapes (or did he say 27 , I cant remember?)
day 1: crushed/destemmed 12 lugs of grapes into must -getting just shy of 36 gallons, added about 2/3 of a 5oz packet of fermax, and necessary amount of premier cuvee yeast, and allowed to ferment....sg was about 1070 (this was measured on day2 as i forgot to measure on day 1)...... day 2-7: allowed must to ferment, with daily "punching" of cap...noticed that fermentation was progressing nicely... day 8: sg about 1010...pressed must and transferred all juice to carboys...added remaining 3rd of packet of fermax to juice (distributd evenly) and liquid ml culture from white labs ( yes i allowed it to warm up before adding it)...i noticed there was none, or maybe very little, air escaping through airlocks so I am assuming the must was close to finishing its fermentation....i did notice however the small bubbles in the carboys associated with ml fermentation......finally, the sediment seems to be settling nicely, and the wine is smooth, just a very light, almost watery mouthfeel that Im not sure if im just overreacting as its only been 2 months or if there is a problem...and no i do not use sulphites....thx, paul