The Cabernet Sauvignion is a red and since it was such a low pH it is
coming in very much on the purple side of a cab. It has been really
cool here so we are still fermenting. The must stayed around 70
degrees throughout the fermentation. The sg is around 1.022 and it's
really starting to taste like wine. I'm a little concerned that it has
been on the skins now for 12 days, but it probably isn't a problem.

I would like to press on Sunday, since I will have a press available
and technical assistance. The specific gravity should down around 1.01
if it continues the same. Here are a couple of questions..

Is there a problem pressing, pumping to the barrel and using a bung
with a trap prior to completing fermentation?

Is now a good time to innoculate with the ML culture?

Without paying for another set of lab results, what should I do about
adding sulfite to the wine... when and how much for a 60 gal barrel?

Thanks,

Eno