Chard fermenting fast!

Lee innoculated the chard Fri late, and on Mon eve it was down to 2.5
brix! It was still fermenting strongly and should be done in a day or
two. Troy added 1 more TBSP of nutrient as it is highly reccomended
when using the Cotes des Blancs yeast with Chardonnay.

We are fermenting in the 60G barrel with a breathable bung. A good
way to keep air out and still let CO2 escape.

The wine will be ready to move the wine into stainless kegs on Wed or Thu.