At 9am, I checked the must. It had been fizzing away all night in that nice, cozy little blanket-and-space-heater corner of the garage. The new cap was now fully developed, a good 9-10 inches deep, and a rampant ferment bubbling away underneath. Extremely healthy in that there were zero off-odors. Extremely deep colors have developed further.

 

Specific Gravity: 1.090

 

I decided it was time to add the malolactic fermentation, seeing things were technically underway for about three days already (if a bit delayed at first).

 

I will check on everything again in about 8 hours and report back.

 

David