2016 Chardonnay, day 3

06:00
23 Brix, 68 F.

Much heavier shag.  Swapped a single San Jamar.

31 hours since pitching the yeast, a 2 Brix (8%) fall in sugar content.  That's tracking very close to the behavior of the 2015, 2014 and 2013 Muscats.  (The 2015 Muscat had a huge burn-off in the following 15 hours.)

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23:00
24 Brix, 68 F

Deep shag.

So, OK, here's the deal.  The 6 AM reading was taken directly in the primary ferm tank and I read it as best I could through the foam.  The 11 PM reading was taken in the standard tube because the tank was so wild with big-bubbled fermentation that it came all the way up to the bubbler.

Swapped out both the San Jamar and the chem ice pack.  No sign that they are keeping the must at less than ambient temp, but who knows if they are helping keeping it from going above that temp?

And here's where we have an excellent difference from last year.  At 48 hours in 2016 we've just begun to move the needle, but in 2015 we'd blown off 10 Brix, well over a third of the sugar.