7:00: Room 71.5.
Muscat 1 is on the downward slide. Not pumping the waterlock. 72 F (even after the larger than previous cooling that went into the wine last night) and down to 7 Brix. Gone is the thick gloppy lather of yeast, replaced no by more polite fizzing. By tomorrow morning we may be at or below 5 and will want to transfer the juice. into topped up carboys, on the theory that there will no longer be enough CO2 production to protect the wine from oxidation.
Muscat 2 is still hot - 83 F. Very thick cap. (Part of the thickness of the cap comes from the relatively narrow shape of the steel tank compared to what we have used as a primary in the past. The 100 liter steel tank is about the same height as the 50 gallon drums we usually use. So the cap is tall. Probably slower to ferment if a smaller portion of the grapes stay in contact with the juice?)
23:00: Room is warmer than it's been so far - 74 F.
Muscat 1: 73 F, 5 Brix, ready for transfer, though this might not happen until Saturday. Changed the cooling, though we are now at te cusp of the range where it does not matter much.
Muscat 2: 81 F, still putting up a big cap and still well above ambient temperature.
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