Oct 31 0600: Room 68 F, must 71.5 F and 10.5 Brix.
Oct 31 2230: Room 65 F, must 70 F and Brix 10.5.
With the weather cooling pretty sharply and the must cooling, too, we decided run the heater for a few hours near the fermenter.
Nov 1 0600: Room 67.5 F, must 70 F and Brix 8.5. That was a pretty gratifying drop from the previous night. Ran the heater again this morning for a couple of hours.
Nov 1 2200: Room 69 F, must 74 F and Brix 7.5. Lori had punched down in the afternoon and run the heater again. This is really something now. With our purposely warming it the must is the warmest it's been through the entire ferment, even though we're clearly winding down.
Because of the hours we've been keeping we still haven't added the MLF bugs to the Cab Franc. Maybe when we're in the 5 Brix range of the Merlot we'll add the bugs to both wines?
And, will we press this weekend? Where can we expect to be at on Sunday morning? 60 hours away. The last 60 hours dropped us about 5.5 Brix. Would we be willing to press at 2? Usually not, but this time around we'd be at day 16 - double anything we'd done before.
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