Cellar: 77 F
Outside: 67 F
Juice: 78 F
Brix: 22 (Oh, for Pete's sake)
Shag much the same, & no bubbler action. (Let's get some more fermentation going, fellas.) Last evening and this morning increasing smell of winemaking down there, if not any more measurable evidence. Pouring the beaker of juice back into the tank, after testing Brix, sets up heavy bubbling reaction, so you know stuff is going on down there. Not having any bubbler action just makes me worry whether 60 hours after pressing the juice is throwing off enough CO2 to protect itself.
9:30 PM
Cellar: 76 F
Outside: 67 F
Juice: 78 F
Brix: 21
Very unexpected change! Foam has broken up into little cheesy pieces, and it's fizzing like hell. Check the video and turn up the volume.
No bubbler action, even with all that fizz, and so I've lessened the amount of water in the bubbler - maybe it was just too big a burp to sustain. Have strapped icepacks to the outside of the tank again.
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