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.....and that is not a bandaid, there is a temperatur probe under the "patch". Just because I can, that's all.

OMG! It's alive......Just like listening to a heartbeat! (wee not quite, but almost)

Into the carboy...

That sounded reasonable to me, so I checked the SG and it is around 1.040. It started around 1.090. After 4 days, does this sound about right to you? Oh, and it a 3 gallon batch. Thank you for the support.

Thank you. That worked wonderfully. Second question: It has been just over 4 days with the must in a fermentation bucket. After a day + I sealed it with a bucket top and installed an airlock. Today I am getting a bubble of gas about every 6 seconds. Is there a rule of thumb concerning the rate...

I've just mixed up my first must....using a frozen fruit concentrate. As a new member here I downloaded the Home Brew app to my tablet. is there a set of instructions showing how to use it? I cannot figure how to post a new thread. Thanks.

I am trying to make a 3 gallon must. My fruit juice is 288 oz @ 10.46 Brix as measured with a hydrometer. 78 oz more of water and sugar will give me the 3 gallons. How much sugar would I have to disolve in the 78 oz to give me a total Brix of around 22? Or, what is the formula involved...