Pinotage 2014: Day 2

Morning check in

The garage smelled a bit more strongly than yesterday.  When I opened the Huge Green Container, the skins seemed a bit higher and “denser”, trying to engulf the poor little pool thermometer.  The temperature has risen to about 22 degrees Celcius.  I also include a pic that shows the hole left in the skins when I removed the thermometer.  The hydrometer reads 1.092 (22.014 Brix) which is lower than yesterday, so things seem to be going along well  I expected a must lower reading, but I’m happy to see that it is indeed making progress.  I also mixed the skins into the juice.  You can see how the level fell by looking at the ridge on the side.

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Afternoon check in

I could smell the wine from outside my house when I got home tonight.  Fermentation is definitely in full swing and you can see the level is even higher than this morning.  You can also hear a soft purring sound when you hold your ears close to the skins.  The thermometer reads 32 degrees Celcius and I’m a bit worried that the temp is too high.  You can see the juice and bubbles bubbling through the hole of the thermometer.

When I stuck my arm in to get juice for the Balling test, I kind had to break through a barrier of the skins until my hand reached the (much cooler) juice.  I took a temperature reading of the juice as well and that is around 24 degrees Celcius.

The hydrometer reading is at 1.077 which is significantly lower than this morning.

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I decided to do a check on the calibration of the hydrometer by floating it in water.  Sure enough, it is all good with an expected reading of 1.000.

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After I did this, I checked on the Huge Green Container again, and saw that the the skins have already drifted to the top and settled in, in less than 10 minutes!

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Summary

Date Time Hydrometer Balling
23 Feb PM 1.100 23.774
24 Feb AM 1.096 22.897
24 Feb PM 1.096 22.897
25 Feb AM 1.092 22.014
25 Feb PM 1.077 18.652
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