Calibration:
Using plain water, which the short scale hydrometer read as zero or darn close to it, I adjusted the paper scale in the regular hydrometer by nearly 5 B. Squirrels. Haven't yet adjusted the spreadsheets to reflect corrected readings - and of course the long scale may have changed a bit over the week. In another year I'll either resolve to check it every day - or just buy a new one that's less flaky. Anywho...
6 AM:
Cal Blend 77 F and 4.6 B on the real live short scale hydrometer.Still putting up a bug cap, but ferment is calming. Primitivo 76 F and 6.5 B on the newly calibrated long scale. (Lori and I constantly read the thermometer we're using differently - Lori would read this temp as 72.)
And the Muscat... not clear yet but still brightening. This is day 21 for that wine. In 2009 we racked it at day 43 or so (starting from press). That was the same time we racked the reds. This year the white and red will be maybe three weeks apart, I'm guessing.
11:30 PM:
Cal Blend 75 F, 2.3 B; Primitivo 4.7 F and 74 F.Still good sized caps, but obviously less less active underneath when punched down. Random berry tasting has the Primitivo tasting more sweet, and the Cal B tasting... what? tart? Someone else ought to give it a taste.
Time to figure out when the MLF bugs get added.
Sunday press, at least for the Cal B?
Fresh Accuvin acid tests have arrived, and Titret tests that can be used to measure SO2 in the Muscat (but not the red wines).
No comments:
Post a Comment