Staten Island Red, Day 7

We're flying at an altitude of about .65 acidity and 68 degrees. Cap has fallen apart and is not reforming. No froth--just some increasingly feeble bubbles each time I stir. I'm going to press tomorrow--aiming for 30-33 gallons of vino. Don't have a brix reading because the hydrometer arrived yesterday, but I'm guessing from the taste of the drops that I let fall into my hand from the stirring stick that I'm in the low single digits.