06:00
Brix 8, temp 72 F.
Calmer yeasts, but still pushing the bubbler every couple of seconds. Sadly realizing I may have misread some of the previous temps. Note to self: going back to a digital thermometer next year. Smells are intense and sweet still. And we're staying faster than last year's fermentation.
21:30
Brix 5.5, temp 72.
Steady CO2 production, yeasts are very wet and sticky. Still a heavy fruit smell from the must. Swapped the San Jamar. May be trying the short scale hydrometer in the morning.
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