Those numbers sound identical to what I had at crush.

I have been fermenting for 8 days and will press tomorrow morning. The cap
has fallen.

I used EC 1118 this year and I am fermenting in my basement wine cellar
where the temperature is about 70 degrees.


"marc" > wrote in message
ups.com...
> Paul, unfortunately all I have to measure pH is the strips. So it
> isn't that accurate. But I thought it came out to about 4.0 and the
> Brix was 24. I added TA also. I will testing again when we rack next
> weekend.
>
> How long has the must been macerating? What yeast do you use?
>
>
> Paul E. Lehmann wrote:
>> 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.
>> >
>