Cellar 77 F, outside 71 F, must 79 F
Brix: 0
It's time to move the wine. Still fizzing, brix readings bouncing around zero.
I have not been checking for acid, pH, SO2, and really want to avoid any fiddling. Still, since I wanted to look at a sample of the must, I took a quickie. 3.48, a tad high and I will test again before moving the wine to carboys. If I were a really good person I'd also haul out the acid test chems. (And after hitting 'publish' I tested pH again with more patience: 3.45.)
Some pics: the hopeful empties getting themselves ready; a sample of the must after it's been sitting a few minutes and you can get a feel for just how much yeast and solids are in it; the slightly too high pH reading.
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| Hopeful empties. |
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| Settling. Lots of gunk. |
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| A more patient reading gave me 3.45. |
11:30 AM
Hoot, mon!
We've moved from the primary fermenter to 5+5+5+5+3, leaving a fair amount of very yeasty must behind. The transfers of the firs four carboys were silky smooth. I decided that rather than have a completely mucky fifth 5 gallon I'd go into a three, but that did not stop the three from being insanely lee-filled and nearly volcanic. Pictures below tell the story. The three gallon carboy was so out of control I decided to stick a wine thief into the stopper to create an extra long chimney for the gassing off. when it calms I'll go back to the bubbler.
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| Racking off of the gross lees. |
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