Yesterday afternoon I mixed the must – which was reading 25° Brix at 69° F – and increased the setpoints to 76° and 79° F. When I mixed the must (#5) I observed the first hints of incipient fermentation – a bit of foam at the edges of the tank.
This morning the cap is fully up at 75° F, though the Pod has not yet registered a drop in sugar. The ferment does not smell at all of ethyl acetate (yet).
According to plan I increased the temperature setpoints again to 81° and 84° F. I also threw in a punchdown (#6). In the Cabernet ferments I left the lid on the Pod throughout. Today I left the lid off the Pinot, and won't put it back on until the ferment is complete.
Chances are that unless I smell ethyl acetate I will inoculate with the RC212 yeast this evening. But if there is evidence of Kloeckera activity I will wait until tomorrow.
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