Post your chemistry results for the 2019 Pinot Gris by replying to this topic.
Here are my numbers based on a press-run sample:
YAN 154 mg N/L
I will be adding tartaric acid to bring the TA up to about 7.2 g/L
I pressed off the skins after a 24 hr cold soak and have rosé coloured juice but due to wild yeast activity have had to use a lot of ice to keep the ferment in check while settling out the solids.