0700:
Room 70F, juice 68F, Brix 26.
Loud fizzing, little or no foam. Not moving the bubbler. Replaced paddle and pack.
Like yesterday the outside temp will be around 70 today, then cooler tomorrow and cooler yet the day after - any little ambient temperature drop we can get will be nice.
57.5 hours since adding the yeast and a total Brix drop of 2 (about 7%). Last year it took 36.5 hours from inoculation to drop 2 Brix - that was from 23 to 21 (9%). The description of the CO2 action in the juice both years at the 2 Brix drop is identical. So this year is a slower start, from a much higher Brix, but when the yeast has eaten an identical amount of sugar the juice / fermentation looks and sounds the same.
Swapped the ice pack in Raisin, no measurements. Foam and fizz.
1830:
Walked into the house and was totally assaulted with the smell of sticky juice fermenting. Woah! turned on the exhaust fan in the cellar that we installed in our first winemaking year with Bernardo - 2006.
Room 71F, Juice 72F, Brix 23.5.
Heavy fizz! Scary temp! swapped the bat for another, and the ice pack for 2. The warmest I measured the juice last year was 71F. In 2012, though, it was between 72 and 74 for three days running. Of course, last year was much better wine than 2012.
Swapped the ice pack in Raisin a few hours later.
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