It has been a fast 24 hours. If the slight odor of H2S (hydrogen sulfide -- think bad eggs) throughout the house wasn't evidence of something going on, then the hydrometer was there to reassure any doubters that the ferment was going strong and nearly done.

 

My impression is that H2S is unavoidable during any ferment. The idea is to minimize it. There is a point however, when the nutrients in the must become depleted despite the remaining sugar, and this is where you end up with a stinky situation. The solution being to punch the cap ever more often, keep the windows in the house open, and if you dare open the garage door for a few minutes (but not so long that you attract a swarm of fruit flies) then by all means, have at it.

 

And that is precisely what I did all day long. The cap punching has been done religiously, every 8 hours on the nose. And it has helped abate H2S to a great degree.

 

The largest surprise tonight was the fact that ferment is starting to slow down. Temperature of the fermenters is now 75F and the cap isn't quite so formidable as it was before. Ready for the next part?

 

Specific Gravity: 1.024

 

Wow. There it is. I'm anticipating it will be ready to press by tomorrow afternoon at latest. I can safely press at 1.005, which by my calculations should be around 3pm tomorrow afternoon (October 13). This means calling a few wine/beer supply shops to procure the press at just the right time.

 

More in the morning!

 

Thanks,

David