07:00
- Brix 6
- Juice temp 76 F; room 72 F; outside 54 and clear.
Flat surface, little or no foam, some sizzle and circulation. Bubbler is popping once every 5 seconds. Alcohol possibly above 11% now, and a little more than 22% of the sugar still present. Will add the chart tonight.
18:00
- Brix 5.25. Well, not really. But the hydrometer said 5, so I switched to the short scale hydrometer, which said more than 5 (it only really mesures 5 and lower), so I'm saying five and a quarter and living with it. Poo. Not unusual for hydrometer readings to vary.
- Juice temp 74, room 72, outside 65
118 hours since inoculation. Bubbler is popping about once every 38 seconds. CO2 production way down, juice is cooling, a hell of a lot less sugar for the yeast to eat, but still enough CO2 to protect the juice.
Here's what the firm looks like now. Excuse the sound, which is fans and fridges.
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