63 F outside, 72 F in the cellar. Wine is 76 F, and the brix is somewhere between 5 and 6 - the long scale hydrometer says 5, the short scale says no-way and probably 6. So that's a drop of somewhere between 1.0 (15.4%) and 0.5 (7.2%) in the last 11 hours,
Fine white, thin foam. Today should be the day to transfer the wine into topped off vessels. Shooting for 15 or 16 gallons.
Quick chart of Brix levels since adding yeast. At 33 hours switched from refractometer to hydrometer. A lull in the readings between 48 hours and 73 hours, though the ferment was obviously strong at that point.
1600: 163 hours since yeast.
Alright, I did it. Brix at about 4.7. Moved the wine into 3 5 gallon CBs, each a liter or less shy of full. Will let things bubble for a while, and then either condense or top off the vessels with wine from last year or the year before.
Lots of yeast mud went in - very little left in the primary fermenter. And the black wasp is floating at the top of the last of the 3 carboys...
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