PH on the Cab was 3.89 and the Syrah was more like 3.75. We added 1.0 g/l of Tartaric Acid to the Cab (11.32 TBSP) and 0.5 g/l to the Syrah (9.2 TBSP). We will measure the pH and see if the cab needs more adjustment.
The WA Syrah is fermenting with a heavy cap and we will add some fermaid-k tonight.
The cab is in a cold-soak for a couple more days to get good color before we start it fermenting. We plan to shorten the time on the skins for the cab and press once Brix drops below 10. The goal is to focus on skins exposure while there is less alcohol then get it off the skins to keep from extracting the green flavors from the seeds. Color is getting better on the cab. Here is a picture of the color 12 hours after pressing and then 24 hours later.
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