I'm using Pasteur Red for the fourth time to make a dry red. All four
times I've had trouble bringing primary fermentation to completion.
The must sticks at about 1% RS and I struggle to get to 'dryness'.
I've been careful about rehydrating yeast properly, creating a vigorous
starter culture, keeping sugar below 25 Brix, adding yeast nutrient in
3 portions during the process, keeping temperature spikes below 95F,
and after pressing, maintaining temp above 70F. This year I've had to
add Premier Cuvee' to try to get over the finish line. Currently, the
wine tests at 0.5% RS.

i) Have others experienced this with Pasteur Red - is it a poor closer?

ii.) Does anthocyanin concentration affect the Clinitest assay? The
wines I've used with Pasteur Red are usually deeply pigmented and show
difficulty getting below 0.5% on the Clinitest.
Any advice or suggestions are appreciated.
RD