2024 Primitivo

Hello!

I have a 58 liter keg of Primitivo and I am looking for any advice or comments anyone might have. This is my first time really making wine and I am really happy with the results so far. It's a 2024 Primitivo from the central coast of CA. The stats of my wine are below.

I added 120g of Hungarian oak chips to improve the tannin structure and add the flavor of baking spices to the wine. I did this after pressing and it is now tasting exactly how I want it to. I am planning on doing a rack and return sometime in the next week to remove the oak chips and the lees. What are the benefits of waiting longer before racking? Also, I think MLF still might be occurring, I removed the bung for the first time in 1.5 months and there was a pressure buildup of CO2.

I know I am least 6+ months away from bottling, but do I need to add any additional KMBS to the wine for microbial stability?

Thanks!

11/20/2024

TA - 5.7 g/L

pH - 3.89

Alc% - 15.7

FSO2 - 7.6ppm

Malic - 0.62 g/L

Acetic Acid - 0.31 g/L