Muscat, you have my full attention right now

Well, it's kind of interesting to me.  What happened?  The temperatures from one year to the next were just about identical, but the fermentation rates were as different as they could possibly be.  Same yeast  and same grape - but possibly a good deal more yeast in 2010, though not more than manufacturer's recommendation.  And 2009 was in 2 half filled glass carboys while 2010 was in a single 2/3 filled 100 liter Graf poly fermenter with a good fitting lid and bubbler. 

Will have to comb the hand-written notes for more 2009 detail.  I know we combined the half carboys on day 8 and I have a posted note that says we were "approaching" dry then.  Really?