Just pressed 600 lbs of Pinot Noir (Cental Coast CA.)
Primary Fermentation went 10 days and cap was still present but not a
vigorous one..
Pressed and filled wood french casks. Filled within 1 inch or so of bung
hole.
sugar began at 25 Brix and TA at .8
Sugar test after pressing is at .1%. Working off very, very slow.
But the wine taste sour- will that ferment out.
Hope I didn't leave in a primary too long and it oxidated
Any thoughts. - Thanks.

"Paolo @telis.org" got_artnospam wrote in message
...
Just pressed 600 lbs of Pinot Noir (Cental Coast CA.)
Primary Fermentation went 10 days and cap was still present but not a
vigorous one..
Pressed and filled wood french casks. Filled within 1 inch or so of bung
hole.
sugar began at 25 Brix and TA at .8
Sugar test after pressing is at .1%. Working off very, very slow.
But the wine taste sour- will that ferment out.
Hope I didn't leave in a primary too long and it oxidated
Any thoughts. - Thanks.

Sounds OK to me. Your TA is high, but malolactic and aging will reduce
that. You could cold stabilize before bottling if the wine is still too
tart, or add Potassium Carbonate and then cold stabilize to drop even more
acid. Give it at least 10 months and then re-evaluate.

Good Luck,

John