Fermentation always seems to start off slow but then comes on strong. If you exclusively use your hydrometer to monitor fermentation, you'll be tricked those first few days. There is not much downward movement in the balling (a measure of the concentration of solids, mainly sugar) reading until after a few days. You know when fermentation begins when the cap becomes more solid and when you punch down, a purple froth bubbles up from underneath the cap.
1. Me starting to get my hands dirty.
2. Starting to punch a hole in the cap.
3. The cap oozing the purple fermentation fizz.
Brix still reads 23°. The difference in the readings from yesterday have mostly been corrected. All I did was move the smaller primary fermenters away from the garage.
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