Ambient Temp: 56°. Must Temp: 76°. Heavy fruit and ferment scents. I detect an underlying sulfur smell, so will punch down frequently today to maximize aeration. I opened my bedroom door this morning and was hit by the fermenting grape smell. Walking across the living room made me lightheaded. Clearly, this cute little pet of a project has grown larger than expected. Time to find it a new home. We will move it back to the wine cellar outside, where it can emit carbon dioxide to its hearts’ content. My family was very nice about the 56° room this morning, after I had opened all the windows and started the fan; but I do not expect such tolerance as the days continue to cool!
Evening: Ambient Temp: 72°, Must: 87°. Did four punchdowns today. The 1/3 full can inadvertently received double the amount of Go-Ferm that the others did, and I noticed the sulfur smell coming from that one. I will continue to aerate, hope I won’t lose it. They are a beautiful, rich purple now. Just lovely.
