Hello, I just ran the numbers for Colorado Merlot I got in yesterday.

Sugar: 23.5 Brix (Refactive Index, calibrated w/ distilled water to
0.0)
pH: 3.70 (Meter calibrated to 4.01)
Acid: 6.8% (NaOH Titration method using a pH meter to determine the
endpoint, meter calibrated to 7.01)
Sample Temperatu 65F
Pick Date: 10/10/2006
Crush Date: 10/11/2006
Maceration: 10 hours at 50F prior to sampling

I'm not comfortable w/ the pH, esp since I plan on doing MLF, but the
Acid looks good. What do you guys think: close enough go forward w/
fermentation, or add acid to bring the pH down to 3.5ish? Also, does
the maceration time affect the numbers? Thanks! -David