Brix 25; wine temp 68 F.
 |
| Ferm @ 11 hours |
11:00
Added one San Jamar ice block.
20:00
25 / 24.9 Brix, 68F.
Not much change. The yeast foam is shaggier, but not crazy. No heat. Changed the (completely melted) San Jamar ice thingy.
Sunday, October 2, 2016
2016 Chardonnay, day 2
07:00
Brix 25; wine temp 68 F.
Fermentation has taken hold quietly. No obvious difference yet to sugar. Five degrees warmer over the last 15 hours, but that may just be coming to the ambient cellar temp rather than heating from the fermentation. Did not put any ice blocks in: maybe will think differently after coffee? (EC-1118 temp range is 50 to 86 F.)
11:00
Added one San Jamar ice block.
20:00
25 / 24.9 Brix, 68F.
Not much change. The yeast foam is shaggier, but not crazy. No heat. Changed the (completely melted) San Jamar ice thingy.
Brix 25; wine temp 68 F.
11:00
Added one San Jamar ice block.
20:00
25 / 24.9 Brix, 68F.
Not much change. The yeast foam is shaggier, but not crazy. No heat. Changed the (completely melted) San Jamar ice thingy.
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