Just curious, do you know the pH of the Sangiovese you got. I got some of
the CV Sangiovese in 36 pound boxes this year also and the pH was 4.01. The
Brix was 24.2. I checked it several times and recalibrated my meter and
compared it to know values of other wine I had. Needless to say I added
tartaric and am trying to keep track of the TA also. It will be ready to
press about Monday. Last year the Sangiovese I got was excellent and I did
not have to do a thing to it. The final pH was about 3.45 and I blended it
with 50% locally grown Cabernet Sauvignon. It turned out really well.


"marc" > wrote in message
ups.com...
> We ordered Sangiovese in 36lb cases. After crushing the must volume in
> the tub read 300L. The free run was about 210L and we pressed another
> 30L.
>