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.
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.
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.
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!