Is my Cabernet Sauvignon fermenting too fast?

[montrealweb]

Sept. 11, 2021, I started 5 pails (20L) of Cab on Saturday morning, Brix was at 24, temp of juice was 20c.
Today, Sept. 13, Brix has gone down to 15, temp of juice is at 30c (too high)?
Can I or should I, reduce the temperature by adding some ice bottles in the juice, or leave it as is?

Thank you
Dom

 

[crushday]

IMO, this is not too fast but a normal pace given the temperatures. Although you could slow it down by lowering the temp, you trade speed for efficient extraction. Depending on your goals, that maybe what you want to do.

What yeast are you using? I assume you're feeding the yeast. If so, with what?

I ferment in a climate controlled environment. This way I'm able to keep my active ferments in the high 70's and occasionally the low 80's. I do this as a way of performing an extended maceration while converting the sugars to alcohol. In my belief, an EM provides for a smoother finished wine that is more flavorful.

 

[montrealweb]

I used 2 bags of Lalvin K1-1116.
I can't really control the temperature, using my garage.
My goal is to get efficient extraction. Should i add ice bottles?

 

[crushday]

Yes. Add the ice bottles but only after they are sanitized.