Wine is looking a bit better in the new, smaller bucket. It was VERY fizzy today, almost like it was carbonated. I stirred it before getting my sample for the hydrometer. I don’t know if that is proper. I figure it gives me a better profile of the entire bucket in that sample, but the bubbles and fizzing make it hard to read the hygrometer. I also noted that the bucket did not show any sign of lid concavity or changes to the air lock. I think its because I couldn’t get the lid on tight. It does have markings and an imprint reading “to remove lid cut/break bottom of slots”.  I cut/broke nothing and wonder if that’s why I couldn’t get the lid on.

The SG was down to 1.065 today. Improvement, but don’t know what level of improvement to expect over a 24 hour period. Did not note the really yeasty smell like yesterday though; it definitely seemed more fruity.

 

After stirring again, mashing the nylon bag of fruit pieces/pulp, I replaced the lid. I did use wire cutters to clip the bottom of the slots, soaked the lid in cleaner again, and put the lid on. I still had to put the bucket on the floor and really get over it to put the lid on properly. We’ll see how things look tomorrow- if the lid tightening makes a difference. I think there’s less likely to be oxygen leakage to mess anything up this way, so hopefully…

 

Addendum: Ten minutes after writing the above, I looked at my airlock- it is sending up big bubbles every 10-15 seconds. Ferment away little yeasties!!