Do you know what region the grapes you got are from? The PH was good this year @3.6
I got mine from Lodi CA as well. my pH was 3.52, TA was 6.6 25.5 Brix
My fermentation is just about done. SG s morning was 1.004
Did a 1 day cold soak with Opti-Red and Lallzyme EX.
Used EnoFerm CSM yeast for my alcoholic fermentation.
May press tonight, or tomorrow night. After I rack off the Major lees, will kick off my MLF using Enoferm Alpha.