The end of major combat operations

Today I pressed the Ambient yeast fermentation of the Barbera and Sangiovese. Which means that I'm finished pressing everything at this point. Now I'll just wait for more residual sugar test pills to arrive so I can decide when to start the MLF on the Barbera's and Sangiovese's. They should be pretty dry at this point but never hurts to check. All things considered I think everything turned out pretty well. I think the Syrah will turn out a bit lighter than I would have preferred but should be tasty, the sangiovese and the barbera will likely be the stars and we'll have to decide if there's a blend that makes sense for those.