Room 70, juice 74.5, Brix 18.5.
Dropped 5 Brix in the last 9 hours. A total of 9.5 Brix since yeasting, 78 hours ago. Roughly 50% of the fermentation so far has taken place in the last 10% of the time.
I guess this qualifies as out of control? Say goodbye, volatile monoterpenes.
Got downstairs and the bubbler was practically tossed from the tank with a steady, heavy chain of big CO2 bubblers plopping up through it.
Closest temp to this I have in the last few years of Muscat making was 74F in day 6 of 2012 when the juice was down to 5 Brix, but the room was also 74 degrees. This is also the highest I've seen the temp of the white juice go above the temp of the room. In 2013 the temp of the juice never exceeded the temp of the room.
Swapped all the packs and bats. Note to self: be prepared to double-up on the bats next year. Vidi below gives you an idea of the fizz happening right now. Turn up the volume. The blue things in the tank are the bat and icepacks.
1830:
Room 69F, juice 75F, Brix 13.
House was in high aroma when I walked in. Going downstairs I worried that I detected a little barnyard on the bouquet - but tasting the juice - dark, fizzy, apple-ish and probably 10% alcohol at this stage - gave me nothing but deliciousness.
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| The foam is back, way back. |
Replaced as much ice as I could, but the big bat hadn't quite frozen through. I might take the temp again in just a couple of hours, just to see what the short term effect of icing is. If it does push the juice down, we can consider... what, staying home from work for a week next year and swapping massive quantities of icepacks in and out every two hours? Or maybe it's time to seriously consider a cooling coil? (Not likely.) Ah, to envy the big boys.
Anyway, a drop of 5 Brix in 5 hours, followed by a drop of 5.5 in 13 hours. It ain't going to last forever.
2030:
I did check the juice temp - down 3 degrees in the last 2 hours. The icepacks are effective, if only for a short time.
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