Fermentation started going full speed on the Chardonnay. This is the tank inside. The temperature had gotten up to 65 degrees.
This is the scary froth that worried Stefania so much last year. It also is a little stinky as it bubbles. We have been having so issues with the chiller for the tanks and had to sit and wait to make sure everything was working. The temperature dropped to 62 while we waited and was at 55 by 11PM. This morning we will turn it back off. We're trying to keep it right around 55-60 degrees.
Looks like Hefewiezen, but it's Chardonnay. It tastes really good right now very sweet with apple and peach flavors.