Fermentation, Day 7: Speeding up
The fermentation is starting to speed up a little. I'd prefer it to stay slower, but I don't have a good way of keeping the demijohn cool (I'm currently rotating 2-3 icepacks on it all times, but it's not really sufficient).
The off-odours from yesterday are still persistent, despite the addition of more nutrients. This leads me to think the problem might not be sulpher, and could be VA or something else. the taste is getting slightly "soapy" and bitter as well.
I seem to remember this happening to my 2004 Viognier as well, and it all went away during the aging process, but these odours and tastes are not particularly pleasant right now.
Here are the numbers at 2:00pm today (note, I had to switch to my wide-range hydrometer, which is less accurate, because it's out of range of my high-end):
R2: 13.3°B @ 62°F
BA11: 14.7°B @ 59°F
I also added the second dose (third in the R2) of Fermaid nutrient additions. 1/2 a teaspoon in the BA11 and 1 teaspoon in the R2.