2016 Chardonnay, day 5, exploding marshmallow

06:00
15 Brix, 72 F

Wetter, stickier foaming.

Cap was askew and barely hanging on to the bubbler.  Very deep, active, wet chuffing.  Yeast had overflowed the bubbler and settled on the tank.

First noticeable temperature rise, 4 degrees.  2 Brix dip in last 7 hours.  Though it will add again to the overflow I swapped in a cold San Jamar - would loved to have put in 2 and try to dent the temp., but there just isn't the headspace with so much foam.

Tracking very closely to last year's Muscat, which was 14.5 B at 81 elapsed hours since pitching yeast.  We're 15 B at 79 elapsed hours.

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20:00
10 Brix, 68F.

Constant, quick bubbling but it did not overflow the it had last evening.  The entire house smells intensely of ferment.

Replaced the San Jamar, even though we seem to have finished the big blow.  33% sugar burn in the last 14 hours.

That suddenly bolts us ahead of last year's wine, which took about 15 hours longer to make the drop to 10 Brix.