Took the readings this morning and all three of the barrels are at 69, but the air temp was 72. What's up with that?
Then I decided to calibrate the thermometers I was using for the must, for the air, and the digital thermostat upstairs. Aha.
The cheap air thermometer I've been using reads 3 ° warmer than the other two. Sigh. So air temp really averages 69 ° in the cellar. All the barrels have fallen to ambient temp.
They're still slightly bubbly, but they are also now out of Crowe's recommended temp range for finishing. And brix is only down to 6 - one degree lower than 24 hours ago. Will it finish?
1 comment:
Seemed to me yesterday (10.29) that the fermentation had already peaked and was subsiding. Fermentation probably began late Saturday and certainly the must was percolating by Sunday. Big time on Monday and Tuesday. This feels normal, especially for a wine with lower Brix. Now tell me a little more about that reading--6 you say? What was it on Saturday? Considering what it was at the outset, what is an acceptable final point?
And if the brix level doesn't move on its own, what are our options?
B
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