Muscat: 25 Brix (hydrometer), 71.7 F, 3.7 pH. Deep fluff. No popping of the bubbler. Stately at about 36 hours in. Used the hydrometer because I was getting fooled by alcohol on the refractometer - nope. Put in a fresh ice paddle.
Woof! Got home from work this evening and the air n the cellar said full-on winemaking.
2100: Outdoors 68 F, cellar 75 F.
Muscat: 73 F, 3.65 pH, 16.5 Brix (hydrometer). Before disturbing the juice you could hear snap crackle pop putting your ear to the tank. Super-shag inside. Lori changed the ice paddle.
Grenache: 84.3 F, 3.6 pH, 18.5 Brix (refractometer). Heat and prickle rising up the stainless steel tank. Punched it down, looked at the color, and am thinking that tomorrow morning, at maybe 60 hours post-yeast, it will be time to press. If not then, the next opportunity will be at 72 hours.
For both wines we've blown off roughly a third of the sugar at 48 hours.
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