Yesterday morning the Chardonnay in the Pod was reading 17° Brix at 65° F and showing a nice 2-inch head of foam. I added 30 grams of DAP (0.53 g/L) to supplement the purported low nutrient status of the juice as delivered.
The aroma of the ferment was fine before the addition, but turned even sweeter immediately after. The foam also dissipated. At noon today the readings were 11° Brix at 65° F.