At 10 brix and still strong

Did the punch-down this morning and measured the sugar level. We're now at 10. This is where things usually start to slow down a bit. I'm curious to see what impact the Fermaid-K has on the process if anything. The taste is still great, although my chief taster (and wife) is starting to sense the typical acidic (almost citric) flavors starting to come out, I couldn't yest taste that.

The ambient fermentation has taken off nicely and the cap is vigorous. I'll do a sugar check on it later today but I have no reason to think the yeast isn't doing it's job.