- Room 72, must 68.5, Brix 4.
- Iced, but this will probably be the last change in the 100 liter poly tank - fermentation is quiet enough and throwing off little enough CO2 that we should move the must to carboys with much less airspace.
- Moved the must from the 1-- liter tank to carboys and jugs: 5+5+5+1+1. Made the transfer with less air-mixing than last year. Next year, if we put the 100 liter tank on the workbench before filling it, I'll have the method nailed.
- Same off custard color as the last two years
- Fermentation very active, even at this low sugar level.
21:00
- Room 71, must 70, Brix 3.3.
- Must temp is approximate - need to switch to a different thermometer that will let me take temp more easily in carboys.
- Close to zero head-space in the carboys and jugs - just enough to keep the foam out of the bubblers - and even then I've had to clean them out a few times already.
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