I didn’t wake up until 10:30 this morning, but I felt great when I finally did.
Temperature at 10:30: 68 degrees F. Each fermenter had a think cap, which I punched down. Then I tested the sugar and pH of each. They were at 25 brix this morning. Sam tells me it went up because of the sugar in the skins coming out.
pH ranged between 3.32 and 3.54. Because I’m using a cheap pH meter, I figure that an average of the readings (which turned out to be 3.426) is probably closest to the truth. I’m very happy with that.
I’ll punch again this afternoon, and then again tonight. I’m planning to take a pH and sugar reading from each fermenter once a day. Tonight I’ll check again, because I’m anxious to see the Brix go down so that I can confirm that fermentation is happening and so I can get an idea of how quickly it’s happening.
Punched down and tested one of the fermenters: 22.5 brix!
Punched down and tested all 5. All were between 22 and 22.5 brix