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Dave Hale and I picked up a half ton of Sangiovese from John Hoddy at Bray Vineyards yesterday (Wednesday). The grapes were picked on Tuesday and cold stored overnight. Wednesday morning they were crushed/destemmed by John's hard-working employees at Bray, while John, Dave and I watched intently (and shared a nice 6-pack of Fat Tire).
This morning, after cold soaking overnight, we were at 25 brix and 3.71 pH. The temp is 23C.
I added Lalvin RC 212 yeast, 100g DAP (to help with fermentation) and 100g Tartaric acid (to help compensate for the pH which is on the high side).