It seems that, with the warmer temperatures of the summer, yeast does it yeastie-beastie thing a little faster. Batch #2 (a fabu Pinot Noir alá Chateau Homo) is ahead of schedule by a three or four days.
The specific gravity (which some books tell me is a measure of sugar content) started off correctly at 1.090. On Thursday, it was down to 1.020 which means that the yeastie-beasties were doing there job rather well, four days early. Today (day seven) it measured at about 1.000, meaning that all the sugar was gone. It isn't supposed to be there for a few more weeks!
I racked it into the carbouy and didn't make a mess. I think there must be some sugar left, cause there's still a lot of bubbles. It looks like soda pop.
I think perhaps this batch should be called "Pinot Noir Race Car."