 |
| Hubba hubba at 5:30 AM |
* 5:30 AM: Room 70, must 69, brix 15. Love it! Fermented off 25% of the sugar in 10 hours but the temperature of the must is slightly below that of the cellar. The blessing of the ice packs? The D47 yeast? The phase of the moon? Crickets in the house? I vote for all four. We're charting very differently than last year. Maybe I can work that up later today.
Replaced the paddle and the ice packs.
(Actually, now that I look, the charting of the temp is very different, but not the brix. Last year at 61 hours we were at 15 brix and 73.5 F; this year at 57 hours we're at 15 brix and 69 F.)
* 19:30: Here's a real puzzler: room 71, must 71, brix 14.5.
Virtually no sugar drop in the last 12 hours, after a 5 brix drop in the preceding 10 hours. Is D47 that fussy about temp? Was I just amazingly fuzzy-headed when I took the morning readings? Surface foam & action much like the morning. Can't quite figure it. Put in a couple of fresh ice packs.
* 22:30: The cellar is still at 71 F. Mihai brought over a fresh ice paddle and we added that. It's pretty warm out - 64 F - and there's not a lot of hope for the cellar temp to drop.
(Actually, now that I look, the charting of the temp is very different, but not the brix. Last year at 61 hours we were at 15 brix and 73.5 F; this year at 57 hours we're at 15 brix and 69 F.)
* 19:30: Here's a real puzzler: room 71, must 71, brix 14.5.
Virtually no sugar drop in the last 12 hours, after a 5 brix drop in the preceding 10 hours. Is D47 that fussy about temp? Was I just amazingly fuzzy-headed when I took the morning readings? Surface foam & action much like the morning. Can't quite figure it. Put in a couple of fresh ice packs.
* 22:30: The cellar is still at 71 F. Mihai brought over a fresh ice paddle and we added that. It's pretty warm out - 64 F - and there's not a lot of hope for the cellar temp to drop.
No comments:
Post a Comment