OK Cab Sauvingnon, your turn

Still a bit sad about this year's grape quality, but when life gives you under-ripe grapes, chapitalize!

Here's what we did with the Cabernet Sauvignon must:

1. Separated into A and B (A is 15 gallons from the lower rows and higher quality; B is 10 gallons from the top rows, even less sweet / more acidic)

2. Added 50 ppm potassium metabisulfite

3a. To "A" - remember the 1.5 gallons of extra sweet juice we took off the Zin?  That's right, we added that juice to A, hoping to bring the sugars up and acidity down.  Re-measured and got 21.75 Brix; a bit lower than we like, so we decided to add 2 lbs of sugar to bring the must up to 23.75 Brix.  Note that when we added the sugar, we actually stirred REALLY well, then let sit for a few hours, then stirred REALLY well again before testing.  Sugar needs to fully dissolve, and we've read tales of winemakers that over-chapitalized his wine by not letting the sugar dissolve enough.
3b. To "B", we went straight to the sugar: added 3 lbs of sugar to bring the Brix up to 23 Brix.

4. Divided a 1-oz package of pectic enzyme up proprotionally between the two bins.

5. Added 2 tsp Fermaid K

6. Let sit until tomorrow.