Well, I picked up my baco noir on saturday, about 322 liters worth of
crushed grapes. They are fermenting in two large plastic drums right
now. I punch the cap down at least twice day, trying not to go more than
8 hours between punchings. I've used BM45 and will be adding some more
nutrients to the must tonight to stave off chances of H2S.

I am concerned with the numbers a bit, since it was a bad year down in
Niagara, they a Brix: 20.2, pH: 3.22, acid: 14.2.

I suppose acid reduction is in order... I have malo bacteria, I plan on
innoculating when I press. I'm not sure if this is going to be
sufficient or not however. I also plan on chapitalizing, and I've read
conflicting information as when it's best to do this, either now or when
the must gets down to 1 or 2 degrees brix.

Other than that, I must say it the grapes did taste decent and all. I
have a 225 litre barrel that I will be filling with this as well. I am a
bit nervous as this is the first time I've done such a large quantity
before.