Day 2
Came home from work at lunch time, around 12:30 PM to get the fermentation started.
—-12:30 PM—-
- Racked the juice off the lees before fermentation, into 6 and 7 gal carboys.
- I placed the carboys into water baths in the 20 gal tubs to help manage the fermentation temperature. I want to keep it very low. Starting temperature was 60 F.
- Sugar at 23.5 Brix
- TA at 9.2 g/l
- pH at 2.98
- Free SO2 at 20-25 ppm
- Created a yeast starter in 2 containers of 40 ml juice + 40 ml distilled water + 8g Prise De Mouse. Let it sit 1/2 hour until nice and foaming.
- Added the starter solutions to the carboys.
- Placed airlocks on the carboys, and went back to work.
—-9PM—-
- Fermentation clearly started. There is a little foam…Prise De Mousse is supposed to be a low foaming yeast.
- The airlocks are bubbling slowly.
- The water bath temp is at 64 F. I am continuing to add ice to get the temperature down. I would like to stay under 50 F.