8:45 AM - 16 hours after pitching the yeast the juice is covered with yeast animals but no audible or visible fermentation happening yet. Must temp unchanged, but Brix appears to be down by 2. Maybe just a better Brix reading than the initial 25, which seemed very high? Room temp is down a few degrees. I swapped out the ice bullet for a new one. Am thinking it would not be bad to buy a third - we can't keep three in the freezer at once, but now that they are in use one or two will always be in the wine.
Obvious slight action on top of the grapes in the steel tank, but again no snap crackle or pop. Those grapes were very cold to start with (59 F) and are up 3.5 degrees.
3:15 PM: Just a peak, Wavy thick folds of velvety yeast on the surface of the juice, but no audible or visible percolating. Bubbling coming up through the grapes of Muscat 2 - kind of a classic whole grape fermentation starting to take hold.
8:00 PM: Brix down to 22 and temp up to 67.5 in Muscat 1. Lori changed the ice. Room is at 72, so the ferment is still happening at lower than ambient temperature, which is nice, but we know from past years that it might spike sharply upward. Will be prepared in the morning to change the ice bullets and also add other ice packs if needed. Real audible fizzing happening now. But not so much action as to lift the airlock.
Muscat 2, Muscat of Orange: temp is up to 65 F. Fizzing, but not enough juice released from the graps to allow for a punchdown yet.
No comments:
Post a Comment