Punchdown tonight. The malbec has fermented fast and is at 1 brix, with a slight HSO2 smell. The Tempranillo is at 5.5, the Id cab 7.5, the Merlot is 15.5. We will try and press saturday at noon.
We got a ph report back and phs are down in the 3.57-3.63 range, which is great. No further acid additions needed.
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