2014 Muscat, day 7, Oct 11 2014

0600:
Room 69.5F, juice 69.5F, Brix 6.

White foam this morning.  Not brown.

Fizzing much gentler, the foam is now all white rather than brown.  Likely alc content is probably up to 12.3%.  Seems likely that I'll go to carboys today/tonight.  Decided to not add any ice - the room temp isn't likely to rise today (cooler and rainy out, 56F now) and I don't think the juice will be throwing off much heat.  But will check again in a few hours: if the temp has risen will add an ice bat.

The curve in this chart isn't exactly right - the time between readings varied between 9 and 13 hours - but you get the idea.  Wait wait wait WHOOSH woah woah...  The dream remains that one year we'll really suppress the temp of the ferment and turn the whoosh phase into a pleasant glide.

OK, one more time, Brix against the temp of the juice.

---

Only took a quick look at Raisin - small pebbly white foam.  No measurements.

---

1800:
Room 69, Juice 71, Brix read around 3.5 on the regular hydrometer, so I pulled out the short scale hydrometer and got a reading closer to 5.

Close enough for jazz!  I made the decision to move from the tank to carboys, leaving a few liters open at the top of each so things can foam up without fouling the airlocks.  Will condense everything when we're closer to zero Brix.  We're in three 5 gallon CBs and one 3 gal.  When we top up we'll likely be 3x5+1+1.  There's a fair amount of mud in the 3 gal, and that's get distributed.  In 2013 we moved from the tank to carboys on day 7, too (3x5+1), at just about the same Brix.

I also moved the Raisin from the bucket it was in to a 1 gal and some spillover that I have in a 1 liter now, but might come close to filling a 500 or 375 - and as I do every year I think, Oh, yeah, have to buy some bored stoppers for plain bottles.  Everything is pumping away nicely.