Room 69F, juice 73F, Brix 10.
Likely alcohol content of juice now 10%.
Still lots of foam and audible fizz under it, still very slimy yeast, but no bubbler action. Down 3 Brix in the last 11.5 hours so it slowed from yesterday's crazy pace. But the juice is still warmer than in any day of 2013.
Swapped the bat and 2 blocks for 4 blocks - the bat wasn't frozen through (neither was the last one I put in last night).
The little Raisin is very fizzy, very dark in color. Will taste it this evening.
Winemaker Magazine's yeast chart tells a slightly better story for us than Lalvin's tear-sheet. Lalvin lists ideal temps. WM states that the yeast's upper temp range is 86F.
1730:
Room 69, juice 72, Brix 7.5.
Bubbler propped up but not pumping, lots of fizz, lots of yeast smell in the air. Lots of foam and yeast is very slimy. Swapped the 3 or 4 packs that were in there for a bat and 3 packs. asted the juice (now at a likely 12.4% alc.), still fresh fruit and sweet, but with a tart/sour thing going on at the sides and back of the tongue.
112 hours into the fermentation. When we cross the line to 5 brix I'll likely go into carboys unless the CO2 production seems very heavy - maybe even if it is. Last year we went to carboys at 4.5 Brix and consolidated / topped those off when we went to 0.9 Brix. Of course, we're hoping that the high Brix / high alcohol this year doesn't cause fermentation to crap out before then.
And what about poor Raisin? Much to my surprise it's at 16 Brix, going at a more leisurely rate than the main Muscat. 72F. Fizzy sounding, not fuzzy looking. Actually looks like it could go into jug without hurting itself.
And then, at 2100, I decided to hydrate 1 gram of Fermaid-K in distilled water and add it to the Raisin. Would be a shame if it pooped out.
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