We were not expecting the Zin must to be so high in sugar / low in acid - so here's what we did:
1. Combined the must into one Brute; there's about 17 gallons total
2. Removed 1.5 gallons or so of the free run juice
3. Added 2 quarts of water, to bring the sugar down to 26 brix. TA (0.64) & pH (3.9) stayed the same.
4. Added 10 tsp pectic enzyme (a bit more than the 1/2 tsp / gallon guideline)
5. Pitched 10g of D254 (1/3 of the packet) by sprinkling dry on top of 78 degree must
6. Waited 6 hrs
7. Added 2 tsp Fermaid K
8. Added Malolactic Starter (Viniflora Oenos)
Within a day, it was bubbling away; cap being pushed down at least 4x/day - we hear that's best, especially during primary fermentation (first 4-5 days).
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