0800
- Brix 3.5
- Juice temp 72, room temp 71, outdoors 54 and raining
Small as the numbers are, 16% of the sugar that was there at last night's reading have been converted.
Sound and sight are the same as last evening.
The juice temp is within a degree of the ambient room temp. At the hottest point in the fermentation it was 6 degrees warmer than the room.
Probably today's the day to clean the carboys. The last time we had this quantity of white juice (Muscat C) we went into 4 5-gallon carboys, and one 3-gallon. Will prepare five 5's, a 3, and a jug or two.
Interlude: Cleaned five 5-gallon carboys and one 3-gal. Will clean them again with meta when rack into them.
Also sorted through stoppers and bubblers, and whatnot, gave them a little scrub, and set them into meta to soak. It's a little goofy to see all the types of stoppers we've used through the years. I'm not a fan of the two bubble airlock any more and much prefer the three piece. I always worry about rubber stoppers popping our, so I've wound up with a few theoretically breathable silicon thingies, and lots of those orange two-spout carboy caps (which I don't trust, either). It's a hard life.
20:00
- Brix 2.6
- Juice 72 F, room 73 F, outside 60 F and overcast.
42% of the available sugars were eaten by the surviving yeast since last evening. Only day 5 really compared. Still, it doesn't seem like we'll get to zero tomorrow. Maybe Monday (day 10). Or maybe we just go a little early into the smaller vessels. Same considerations every year.
Tasted the juice: would have more quickly guessed it was hard cider than that it was becoming wine. Color may have influenced taste - it's that custardy thick yellow the whites always have at this point in the process. Whatever the reason, it tasted good.
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