The surface of the muscat is already covered with the clingy, leathery stage of yeast. No audible or visible popping yet, but there's a prickly tang of CO2 to the nose. Off to a fast start in a very warm cellar. Going to approach 80 outdoors today, so not much chance of keeping things cool. We'll ice it as best we can.
Less developed yeast on the Grenache, but it's starting, too. We haven't set out our pressing plan for it yet. Watch the color? Take it at a specific Brix level?
Have added a chart of measurements and also a side panel to track key dates for the 2015 wines.
1730:
Muscat 72.4F, 3.7pH, 23 Brix by a questionable refractometer reading - too lazy and too early to be hauling the juice into the hydrometer tube. Exchanged ice paddles.
Grenache 74.9F, 3.7x pH, 22.5 Brix by refractometer. Punched down the grapes, fizz throughout but not yet ripping.
2130:
Grenache is pumping! Didn't take measurements but did punch it down and looked at the color of the juice - don't think I want to go longer than tomorrow night for pressing.
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