0600: Outdoors 61 F, cellar 74 F. Wine 73.1 F, 3.51 pH. Brix reading, in retrospect, was off by a crazy amount and I need to remeasure.
Thick big-balloon-bubble shag, bubbler pushed up. Swapped the ice paddle, but just before I did... death in the fermenter!
There's been a black wasp in the cellar since crush day. I had the lid off the poly tank with the muscat in it, and saw the wasp circle the light just above the tank - and then fly into it! I rushed over to it in time to see the wasp clinging to the side of the tank above the wine and then, not 5 seconds later, suffocating from the CO2, fall backwards into the foam. I grabbed the hydrometer tube hoping to fish him out but on my first poke his body was swallowed up in the foam. Begorah!
2200: 76.4 F, 3.54 pH, 16.5 Brix. Pushing up the big bubbler. Deep waffle rainbow yeast. Warmest the Muscat has been - changed the paddle. 72 hours in I'm happy with the speed of the ferment.
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