2012 Merlot, day 10 (Oct 29)

0630: Room 68.5 F, must 73 F and 15 Brix.

The yeast have converted 40% of the sugar now, 10% of it in the last 24 hours.    The cap is maintaining the same height over the last few days.  While the numbers suggest that the fermentation is accelerating there's no great noticeable difference, either audible or from the look of the fermenting juice when you punch down (though maybe Lori thinks differently about the latter).

1400: Room is cooling a bit, with tropical storm Sandy blowing outside.  Must 73 F.

2100: Room 68 F, must 73 F, Brix 13.