I took a specific gravity reading on the Pinot Grigio yesterday. Everything smelled about right, which is good for contamination suspicions. Of course, measuring something in a bioreactor makes it more likely that you'll contaminate it. Historically, I've had a pretty good track record with "sterile" technique, but history for these sorts of things has little bearing on the situation. The sugars are being converted at a pretty good rate, and I think it's because the yeast is rocking an rolling, as the average temperature in my house is on the upper end of acceptable (75F), and even exceeds acceptable by a few degrees during the warmest parts of the day.
The first specific gravity reading was 1.085 and yesterday's was about 1.050. I think I'll take a few more readings, one today, one tomorrow, and likely move it to the secondary on Friday.
I'll see what I can do about posting some spreadsheet data on this here blog.
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