0600: 60F outside, 74 F in the cellar. 81 hours since yeast.
- Muscat: 74.5 F, 3,52 pH, 14.5 Brix.
Down 2 Brix , about 10%, in the last 8 hours. Almost at the half-way mark. The look of the foam and juice is unchanged from last measurement. Put in a fresh ice paddle, but pretty much every time I get to the wine it's near ambient room temp.
Bubbler's ticking just a little more slowly than once per second, surface is very prickly with gas, but no foam. I'm a little surprised by how low we are - needed to switch to the short scale hydrometer to confirm it.
Will need to to move the juice into fully topped containers now or this evening.
2000: 95 hours since yeast.
- Muscat: 74 F, 3.56 pH, 13 Brix.
So that's another 10% drop in the last 14 hours. For comparison, last year we at 91 hours there were 13 Brix and at 102 hours there were 10 Brix.
Still plenty of foam (I should hope so, there's a long way to go), a little less wavy and psychedelic than the last day or so. Swapped paddles.
That's nearly a quarter reduction from this morning. Still generating lots and lots of gas - not in immediate need of topping off.
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