Brix have been steadily dropping in the merlot batches.  A second dose of yeast nutrient was added yesterday.  Looking at the numbers, lot B has become quite sluggish.  Lot A has dropped to 5.5 degrees brix, but lot B is only at 11 degrees brix.  Both batches got quite hot, over 80 degrees farenheit!  Hopefully lot B is not stuck – I’m adding yeast energizer to hopefully give it a little push.