Oct 7

Ambient temperature: 66°. Must temperature: 66-68°. The appearance has changed dramatically. This morning, instead of watery, soupy must, there is now a firm crust of drier looking berries and skins on the top. Punch down makes a pleasant whoosh-ing sound as I push through this must and the same pleasant fruity yeast smell grows stronger with the mixing. The color is much less watery, a beautiful dark thick purple juice. I am still concerned with a sluggish fermentation in this cooler environment, so today I added Go-Ferm, a nutrient to help keep the fermentation going strong. I have misplaced my favorite hydrometer, but my back-up reports sugar levels at 27.5°. I sure hope it is off by a bit. I do not desire a potent, hot syrah!
9 pm: Ambient temp: 70°, Must: 70°. Increased froth. Did a vigorous punch down and wiped all lids and rims down with citric acid. Took a whif of the must and the fumes burned my nose! But at least there is no sour or dirty sock smell!