2011 Muscat, day 2

6:00

• No wild fermentation (I added a bit more S02 last evening to try to prevent it).  Brix 23 by the hydrometer, which jives pretty closely with the refractometer readings we've taken up until now.  (I didn't try to recalibrate the hydrometer.)  
• Room temp 74 and must temp 71.  I added a couple of ice packs in anticipation of adding the yeast shortly.  Accuvin put acid at 7, but these tests expired 5 months ago (sigh).  Will order new.  Last year's juice had higher acid, but was also less sweet.  
• No gradations on the side of the 100 liter poly tub (note to self: make some) but I'm estimating about 70 liters.  Have mixed 15 g of the usual Montrechet Red Star with about 12 oz of water and will pitch now.  

15:00

• Room 75 F, must 71 F, no visible or audible fermentation going on.  Ice packs were must-temp, replaced with 2 cold ones.
• Brix 23.  Last year big-ferm slammed us between the 12 and 24 hour marks and burned away more than a third of the sugar in that time.  Should do what we can at this evening's reading to really force the temperature down.

21:00

• Room 74, must 71, Brix 23.  15 hours since pitching.  Audible popping has begun, but no noticeable CO2.  Added ice to existing, which had not yet warmed fully.