I went in today to punch and check the Brix with a high-precision +5°/-5° Brix hydrometer. The Pod reading on the must after the 4 pm punch was -3° Brix at 75° F.
Unfortunately, the last +5°/-5° hydrometer in the winery has gone missing. Somebody must have broken mine and neglected to tell me about it.
So the backup plan is to get a sample to the lab early Monday morning for enzymatic analysis of glucose+fructose and malic.
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