6 AM
Room 75 F, Wine 77 F, Outside 61 F
Brix 10
No bubbler action. Fermentation is fine and fizzy, as it has been for a couple of days, with no foaming.
The Brix measurement is at 10, but the bubbling inside of the measuring cylinder is so strong that after a minute or so the hydrometer is obscured. This evening I'll try to get a decent photo of what the juice looks like in the cylinder - very chunky seeming.
At 108 hours we've converted about 58% of the sugar, most of it in the last 72 hours.
8:30 PM
Room 76 F, wine 77 F, Outside 66 F
Brix 8
Fizz is finer and the delta from this morning is much less than last night's delta. Hurry up and wait. Might be in range of the short scale hydrometer tomorrow evening, if not morning.
I mentioned this morning that the juice (now must) is awfully chunky. Video below.
No comments:
Post a Comment