This morning checked on both batches of plum wine and baked more zucchini bread!

Batch 1, where the fruit has been removed, is still fermenting nicely.  This morning:

• Brix at 18.5, PA 10%, S.G. 1.070
• PH 3.2 and Acid at .875
• Stirred well
• Cleaned and filled airlock with fresh sanitizer

Batch 2, added the airlock with sanitizer to keep out fruit flies

• Still has the fruit bag, which I will remove around day 5 after pitching yeast
• Pushed down fruit bag, stirred well
• Cleaned and filled airlock with fresh sanitzer

Colby Cheese:

• Air drying nicely
• Wipe a few spots with cheesecloth and small amount of vinegar
• Should be able to begin chilling tomorrow prior to waxing then aging

Bread:

• Baked the last two loaves of zucchini bread from the one zucchini
• That makes 6 total, 5 went into the freezer for this winter.