After a brutal commute home (waiting on the train platform for 2-and-a-half hours is not my ideal way to spend an evening) I was able to get another test of the must in. The numbers are coming along nicely:
32 gallon fermenter: 69 F, 6 Brix
20 gallon fermenter: 69 F, 5.25 Brix
5 gallon fermenter: 65 F, 5 Brix
I'm still zeroing on Friday morning for the press, but Thursdays numbers will be revealing. Either way, I'm picking up some malolactic bacteria and the carboys we need for the secondary fermentation and aging this week.
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