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I also make Primitivo but I add Petit Syrah instead (about 20% or a bit more) this year I believe from what I’m hearing brix levels should be in the normal range about 24, always comes out good and I barrel it for a year.

Top it to the bottom of that foil, Why is there no airlock?

well after you press out that wine, it should be put in a warm room say a boiler room, the idea is to get the wine itself between 68 and 70 degrees and to maintain that temp until malo is completed, thats how i was taught and if you research it you will find that info,. anyway after malo has...