06:00
- Brix 9.5
- Juice temp 78 F, room 72 F, outdoors 54 and clear.
82 hours since adding yeast. CO2 is popping the bubbler once every 2 seconds. Foam is flat, sparkly. About 1/3 of the sugars are left.
The lines for brix and likely current alcohol content are kissing now (9.5 Brix and 9.35 ABV), and will likely be crossed at this evening's reading.
For comparison,
- the 2019 Muscat C, which started at about 24 brix and had a very slow start to fermentation, crossed at about the same brix and ABV, but at closer to 120 hours.
- The 2018 Suav. Blanc, which started at about the same sugar level as this year's Chardonnay, crossed during the evening between day 5 and 6.
So this year looks to be faster to this point than the last two outings.
So maybe we should start projecting out to when we might rack off the gross lees? Here's some white grape history.
- 2019, day 9
- 2018, day 9
- 2016, day 9 (and this was Lanza Chardonnay)
- 2015, day 8
Sunday, Oct. 2 looks most likely.
23:00
- Brix 7.5
- Juice temp 76 F; outside 63 F and cloudy.
Little foam, if any. Sparkly. Still popping just under 1 every 2 seconds.
All is well. ight switch to the short scale hydrometer in the morning, or certainly by tomorrow evening.
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