2016 Chardonnay, day 4: the big burn begins

05:30
Brix 18, 68 F.

Bubbler is pumping and fouled.  The entire 10 liter head-space in the tank is foam.  The airtight plastic bag holding the icepack is puffed like a balloon.

Initial Brix reading was 19, but the longer it stayed in the tube the lower the reading went - I think it was being bubbled up.  I'm splitting the difference of where it started and ended and calling it 18.  This is burn of 24% of the sugars from the last measurement just 6.5 hours ago.

Though it will add to the overflow, I've replaced the San Jamar - but not the bagged ice-pack.

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23:00
Brix 17, 68 F.

Wild and wooly.  Overflowing yeast.  but surprisingly little dip in the last 17.5 hours.  What's happening?!  Swapped the SJ.  Lots of cleanup.