2018 wines, day 26

The Sauvignon Blanc continues to move toward clear in the 5 gallon CBs, and is clear(ish) in the 3 and 1 gallon vessels.  (The smaller vessels have a hell of a lot of lees: the 1 gallon might be a third lees.)  Probably time to rack, either Saturday night this coming weekend or Sunday day.  The Syrah, too?  Probably.

For comparison, we'd be looking at day 29.  In past years:

• 2016 - 44 days
• 2015 - 20 days
• 2014 - 14 days
• 2013 - 14 days
• 2012 - 14 days

This would put us in the sweet spot between 2015 and 2016 - possibly our two best white wines.  And way past 2012, probably our best red wines.  (But remember, that 2012 red spent a leisurely 31 days fermenting in the primary.)

We'll look to rack and probably add meta: 20 ppm?  30?  Nothing was added at crush or pressing. Happy to have everyone weigh in on this.  And should we do this with both the white & red?  Or maybe let the red sit another week, assuming malolactic fermentation is still going and we don't want to stop it?