Fermentation Action

11/9: 8am punched down cap. Something is happening, I think the fermentation is working. The density of the must has dropped dramatically, probably because little bubbles from fermentation are fluffing everything up. Much easier to stir the must now.

Room temp = must temp = 68 degrees. Per hydrometer, Brix is still about 26.

Punched down cap twice more, at lunch time and before bed. More punching down means more flavor, will shoot for 4 punch-downs tomorrow.

Here's a photo of our as-yet-unnamed wine cellar, aka Le Garage: