Hi Brian,
Just completed our crush, pH levels came in at 3.7 and baume was 14 - initial baume reading was 13.2 but realised that the sample was taken off the top off the crush without plunging so the second reading of 14 is more accurate.
Have added some tartaric acid and we are using Vintage Red yeast - got a great result with this yeast last year.
Grapes look amazing, so we are looking forward to another fabulous vintage.
Thanks again, I know it was challenging yesterday delivering throughout the storm that hit Melbourne.
Regards
Con