0530: Room 69 F, Cab Franc 74 F and 0.6 Brix, Merlot 71.5 F and 22 Brix.
Time for a pow wow. Do we consider the Merlot stuck, and take corrective actions, or do we trust to the very slow fermentation to be generating enough CO2 to keep the juice from spoiling? If we're taling action, and it's Thursday AM and we're using a yeast not available locally, we need a decision early enough for a supplier to ship overnight.
The Cab Franc, on the other hand, has been a perfect houseguest. We can plan to press on Saturday and likely be done in an hour.
2300: Room 67 F, Cabernet Franc 71.5 F, Merlot 71 F and 21 Brix.
What can we say? Let's at least prepare for heating a few gallons of the Merlot Must tomorrow morning to 90 F and incorporating it mack nto the fermenter.
No comments:
Post a Comment