0700: 72 in the cellar, 57 outside. 178 hours since yeast.
3.9 Brix. Each CB has a priest's collar of white foam, bubbling steadily. Down 0.8 Brix (17%) in the last 15 hours.
In 2014 I didn't take many readings after coming out of the primary on day 7, at which point the juice was 6 Brix versus 4.7 this year, but I did note that in the evening of day 9 we were at 0.6.
1800: 189 hours since yeast
3.5 Brix. Samples from different CB, so might get some inconsistency. Down 0.4 (11.4%) in the last 11 hours.
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