Yesterday at the 12:30 pm punch the Pod was reading 1° Brix at 77° F. I lowered the temperature control setpoints to 75° and 78° F, where they will stay through extended maceration.
Today at 1:45 pm the reading was 0° Brix at 74° F after the punch. The must is still gassy, the cap is very buoyant though not pushing the lid off the tank (has not been for the last three punchdowns), and there is a hint of late-fermentation sulfide in the aroma. Nothing to worry about.
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