0000
Surprise! First bubbler action in the CB, and creepy gaping foam in the primary. Late and sleepy, did not take any measurements, but the smell of fermentation is all through the house.
0730
- Room 72 F, outside 45 F
- Juice 84 F, Brix 6 (7 after bubbling rise)
Holy cow! This is a giant shift. You could feel the heat emanating from the primary tank as soon as you got near it. And roughly 66% of the sugars that were present in the wine 24 hours ago got converted. I'll graph this out and compare it to past years. Unexpected, but maybe I've just forgotten?
And look how different things are from only 7 and a half hours ago in the primary:
2000
- Room 72 F, outside 58 F
- Juice 82 F, Brix 1.9 on the short scale hydrometer
Things are continuing on at a whacky rate. I wasn't believing my eyes on the regular hydrometer, so I switched to the short scale. Really is 1.9. So, again in a 12 hour span 66% of the existing sugar burned off into alcohol.
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