Brix check, Tasting, Punch down and Addition

Today I checked the Brix which is already down to close to 0 now. As we're nearing the end of the fermentation I've gone ahead and added 2g of Tanenol Max Nature Tannin to the must and did a punch down. Here's what Enartis says that Max Nature is supposed to do:

Tanenol Max Nature is a mixture of condensed and ellagic tannins formulated to enhance olfactory cleanliness and complexity of white and red wines. In particular, it removes reduction and the herbaceous note, while highlighting fruity and floral notes that are typical of young wines. Its moderate contribution to structure and absence of astringency makes Tanenol Max Nature the ideal tannin for treatment of wines where the natural characteristics of lightness and ease of consumption are desired.

The taste is still quite good and no off smells. I'll be watching the cap now to see if it starts sinking. I'm hoping that I can extend the maceration a bit.