2011 Muscat, day 11

5:30

• Room 69, must 69, Brix -0.3.
• Time to rack and add SO2 - either right now or this evening when we can gather the troops.

There's still steady action happening, but it's time.  Will add 1.5 g KSO2 to each 5 gallon carboy when we rack, unless someone wants to do a cb without it for comparison.

OK, more geekiness. 
The last chart shows the percentage change in Brix on each day.  Correlate it with temps and it helps me see is that as soon as the temp of the must went above 72 F (immediately in 2010 and not until day 3 in 2011) sugar % loss was steep.  (The end-game is steep, too, without the heat, but we're talking about just 1 or 2 brix total there.)

(About 70 liters of Muscat must.  This is where the first 8 days of primary fermentation happened.)

(5+5+5+1+1, where the last 3 days of primary fermentation happened.)

19:00

• Room 69, must 70, Brix -0.4.
• Racked the Muscat off the gross lees, adding about 1.5 grams (about 3/4 tsp) KS02 to each 5 gal carboy.
• 5+5+5 plus what I think will be a full gallon - placed two partial gallons in the fridge to settle overnight, then will hopefully combine the must into one clean gallon, for use at the next racking.
• Very smooth racking, not a lot of agitation.