07:45
- Brix 26 (hydrometer)
- Juice temp 68 F; room temp 73; outdoor temp 62
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| Yeast action starting. 7:45 AM. |
A little yeast action already happening - happy to see that. The juice is still very cool from the grapes being stored at Musto and then worked yesterday when the temps ranged from 56 F to 70 F. Will keep an exhaust fan on in the cellar and maybe a cooling fan pointed at the tank. Don't know whether I'll use any ice-packs inside the juice: might tape some to the tank once fermentation gets going in earnest.
Can see that lots of sediment is already drifting down and, if not piling all the way across the bottom, is at least piling along the edges of the tank. We did use a coarser sieve when adding juice to the tank this year: could add to the goop.
13:00
Put your ear against the wall of the fermenter. Sizzle.
21:00
- Brix 24.5 (by hydrometer)
- Juice temp 72 F; room 74 F; outdoor 66 F and pouring rain.
Notable lack of foam, but a constant fine bubbling. Listen to the sizzle (and try to ignore the hum of fridges and fan).
And thank MH, StVH, for the awesome caches of photos: will get some posted soon.
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