2011 Muscat, day 7

(142 hours into the 2011 fermentation, we're just reaching the brix level that was reached after only 69 hours of 2010 fermentation.  We be happy!)

6:00

• Room 73, must 70, Brix 5.5.
• 134 hours in, 75% of the sugar converted.
• Changed ice: will ice maybe twice again?

18:00

• Room 74, must 70, Brix 4.5.
• Have switched to the short scale hydrometer.
• Iced.