Chard temp down to 72

We pulled 3G of juice out and tossed it into the freezer for a few hours (down to 45 degrees) then stirred it back into the must. We also put some ice blocks (in plastic jugs) on top of the barrel. As a result the Chard temp is down from 77 degrees to 72. Not cool enough--but the right direction. We'll let it sit overnight with the ice blocks on top. If it's not down to 65 degrees then we'll take more drastic measures.

 

Mike suggested:

 

> we could always pour it into the little blue barrel for a night, to cool it down,

> then back into the wood when it reaches temp.  The wood barrel isn't letting the heat out. 

> Mike

I like that idea because we can submerge some frozen ice bottles to cool down the juice faster.  We'll see on Sunday.

 

Troy

 

PS: Michele is bottling on Sunday and has borrowed our old red single bottlers, the meta tree and corker.