The "fermentation thing"

11/11: Temp of room dropped to 68F today, because the garage door was open during construction. But the must is still in the high 70s F.

Our friend Jason visited the garage today, and helped with the punching down. The whole "fermentation thing" was a bit much for him, so he passed on tasting the must.

Brix today was down to 12.5! Fermentation is going fast. Must still tastes a little sweet, but the alcohol taste is much stronger. Plenty of very fine carbonation.

Fed the yeast 2oz. of yeast food, hopefully they are happy yeast. Need to find a 55 gallon plastic drum ASAP for malolactic fermentation, which could happen soon.