Ferment Log

Started up our fermenting log.

Added estimated dates for planning. Will replace with actual events as we go. Must be in barrel by 21st, as I am out of town for three days starting on the 21st!

Day# Date Day Time Punch Temp Brix Comments
0 10/5 Fri 12 nj&es 58 - Crush day – finished up about noon. Added dry ice and ice jugs
1 10/6 Sat 11AM nj 53 - Cold soak; mixed juice; replaced ice jugs; added dry ice pellets to must.
2 10/7 Sun  9AM nj&es  49  - Cold soak; replaced ice jugs
3 10/8 Mon 12PM nj&es  51 - Cold soak; mixed juice, replaced ice jugs; added tray of dry ice pellets.
4 10/9 Tue  8AM nj 45 - Take sample to Vinquiry; start warm up; no more ice; added dry ice pellets to tray sitting on top of must.
5 10/10 Wed 8AM  nj  50 - No signs of ferment. Add last of dry ice pellets to tray. Mixed juice. Took window covers off to let in sunlight.
6 10/11 Thu  8AM - - - -
12PM  all 60  26 Added yeast slurry. Punched down. Covered with sheet.
5PM est 60 - -
9PM  nj 60 - No sign of cap. All smells good. Mixed well
7 10/12 Fri 8AM  est 60 -
12PM  est 60 -
1PM nj,es 61 26.5 Added 53 g FermaidK; mixed well
5PM est 62 -
10PM nj - 25.5 Solid cap; smells great
 8 10/13 Sat 8AM est 64 -
12PM est 66 -
1PM nj - 23.5 very slight h2s maybe but not sure; blew off with punchdown
5PM  est 70 -
9PM  nj 70 22 good cap; smell same as earlier; I think no h2s
 9 10/14  Sun  8AM  es 70 20 solid cap 13-14″; smells good; slight whiff of H2S
9AM es,nj - - Delestage operation; closed windows, allowed sun in side window
 4PM nj 76 19 Same nose; everything good; warming up fast; left windows open for night
9PM  nj 78 16.5 Added 53 g FermaidK;Nose good; left windows open.
 10 10/15  Mon  8AM  est 76 -
11AM nj 77 13 smells great
12PM est 78 -
 5PM est 78 -
 10PM nj 82 11 nose good; all good
11 10/16  Tue  8AM nj,es 78 9 Cap temp 86F; juice 78F; Delestage operation; a lot more juice this time
12PM  est 80 -
5PM  est 82 -
9PM nj 82 6 Good cap; good nose
12 10/17 Wed 8AM nj 78 5 Cap 85F; solid cap; nose good; 55F in room
12PM - - - Pressed sweet @ 5 brix; moved to cellar
 13 10/18 Thu 12PM - 68 3.5 Free run very slow bubbles, 68F, 3.5 brix;   Press run bubbling faster, 69F; 1 brix
14 10/19 Fri 8AM  - - - Racked free run off of gross lees into barrel.Combined all of press run into one tub.~3 on free run~1 on press run
15 10/20 Sat 2PM - - +1-1 Free run in barrelPress run in white tub
 16  10/21 Sun - - -  - No visit; went to Carmel
17 10/22 Mon - -  - - No visit; went to Carmel
18 10/23 Tue - - - - No visit; went to Carmel
19 10/24 Wed 8AM - -  0.5 Racked press run off gross lees into glass (6 gallon + 3/4 gallon + 3/4 gallon)0.5 in barrel; -2 in glass
21 10/26 Fri 8AM  - -  0.5 0.5 in barrel; -2 in glassI put a lit bulb under barrel and partially covered with blanket. Need to finish this ferment. Airlock still bubbling, a little slower than 1/second.
22 10/27 Sat - - - -
23 10/28 Sun 3PM es;nj 68 0.0
24 10/29 Mon - - - -
25 10/30 Tue - - - -
26 10/31 Wed 1PM nj 72 -0.5 Still bubbling in barrel, but slow. At 0.5 brix/3days, it will take 9 more days to finish!
27 11/1 Thu
28 11/2 Fri
 29  11/3 Sat  -0.8
30 11/4 Sun
31 11/5 Mon
32 11/6 Tue
33 11/7 Wed -1 -1 via hydrometer; 1% via Clinitest; Pretty close to a stuck ferment
34 11/8 Thu
35 11/9 Fri
36 11/10 Sat
37 11/11 Sun
38 11/12 Mon Sample to Vinquiry for a sugar test. Results glucose + sucrose =  477 mg/ml, or ~0.5%
39 11/13 Tue
40 11/14 Wed 0.5% Clinitest
41 11/15 Thu
42 11/16 Fri
43 11/17 Sat Leave for Cancun

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