Just pressed 600 lbs of Pinot Noir (Cental Coast CA.)
Primary Fermentation went 10 days and cap was still present but not a
vigorous one..
Pressed and filled wood french casks. Filled within 1 inch or so of bung
hole.
sugar began at 25 Brix and TA at .8
Sugar test after pressing is at .1%. Working off very, very slow.
But the wine taste sour- will that ferment out.
Hope I didn't leave in a primary too long and it oxidated
Any thoughts. - Thanks.

FERMENTED IN OPEN CASK FOR 12 DAYS- HOPE IT WASN'T TOO LONG.
YEAST USED WAS PRISE DE MOUSSE