2008 Brix and temp readings, primary fermentation

(This post is being updated at each punch-down. * Starting with the 6:3 AM Oct. 30 readings, I'm using lower room temps based on the same thermometer we use fr the must.)

081030 6:30 pM:
Ambient: 68 ° *
Outdoor: 45 °
B&L: 69 °
P: 68 °
S&L: 69 °
Brix: 6 °

At this point we heated the must in the S&L and P barrels 3 degrees each. See later posts.

081030 6:30 AM:
Ambient: 69 ° *
Outdoor: 37 °
B&L: 69 °
P: 69 °
S&L: 69 °
Brix: 6 °

081029 9:30 PM:
Ambient: 72 °
Outdoor: 40 °
B&L: 70 °
P: 70 °
S&L: 72 °

All right, how's this for counter-intuitive? Two of the barrels are cooler than room temp. How low will they go?

081029 2:30 PM:
Ambient: 72 °
Outdoor: 44 °
B&L: 72 °
P: 72 °
S&L: 74 °

081029 6:30 AM:
Ambient: 72 °
Outdoor: 41 °
B&L: 74 °
P: 74 °
S&L: 76 °
Brix: 7

Falling temps and brix is still 7. Should we be nervous? A quietude is coming over the barrels - though it'll still knock you out to keep your head in the barrel.

081028 11:30 PM:
Ambient: 73 °
Outdoor: 42 °
B&L: 77 °
P: 77 °
S&L: 77 °

First falling of must temps. Temporary or heading toward end already?

081028 6:30 AM:
Ambient: 72 °
Outdoor: 44 °
B&L: 78 °
P: 78 °
S&L: 78 °
Brix: 9

081027 9:30 PM:
Ambient: 74 °
Outdoor: 53 °
B&L: 77 °
P: 77 °
S&L: 76 °

081027 4:30 PM:
Ambient: 73 °
Outdoor: -- °
B&L: 76 °
P: 76 °
S&L: 75 °

081027 8:00 AM:
Ambient: 72 °
Outdoor: 52 °
B&L: 72 °
P: 75 °
S&L: 72 °

The small barrel is the first to get above room temperature - less cool to battle + probably higher yeast to grape ratio? You can hear it crackling as soon as you lift the cover.

081026 9:30 PM:
Ambient: 72 °
Outdoor: 56 °
B&L: 68 °
P: 69 °
S&L: 68 °

081026 3:30 PM:
Ambient: 72 °
Outdoor: 61 °
B&L: 65 °
P: 67 °
S&L: 66 °

We're about 24 hours after pitch, now. Nice low level bubbling.

081026 8:30 AM:
Ambient: 73 °
Outdoor: 51 °
B&L: 64 °
P: 66 °
S&L: 65 °

081025:
A little put off by the initial Brix readings with the refractometer. 19 °. Which could translate to 10% to 11 % alcohol, using the 0.58% rule of thumb for sugar to alcohol conversion. Need to use the hydrometer in the morning to correlate.

In any case temps for 9:30 PM, 10/25:
Ambient: 74 °
Outdoor: 63 °
B&L: 62 °
P: 64 °
S&L: 63 °
Brix 19

These are fine. Initial yeast pitch needs must to be 55 ° or higher.