0700:
All is well. The gallon jugs fouled their bubblers again - they are a little overfilled. Cleaned them and found that each had a grapeskin and a pip or two in their necks. The CBs look very good. Still steady CO2 pumping in all. Didn't take careful measurement, but the tape thermometer says 70. Will test Brix this evening.
2000:
Juice +69F, Brix 0.6.
Yeasts don't fail me now!
That would be a theoretical 15.3% alcohol, and the little fellers are still working - much more slowly & quietly and gently, but still working and lifting the bubbler every now and then. They no a dead yet.
One of the gallon bubblers was fouled and I cleaned it. The level of the juice in each has dropped considerably in the neck - I'm assuming that's from gassing out.
The taste? Pretty close to wine and very much less rough than a few days ago - it's going to be pretty acidic but it doesn't have the bite from earlier on in the fermentation. I don't think I'll bother to test for acid until ferment has stilled and the wine starts to clarify - maybe after racking it off the gross lees.
Didn't do any testing in Raisin.
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