Day 26:  It's probably no surprise today was a hot one in Michigan reaching 102 by early afternoon.  So Kris told us to cool down the mash, take a sample for analysis at the lab, and get out of there.  The distillery doesn't have an A/C unit so it can get pretty hot in there.  We were all sweating it out in the office while the cool water was running through the jacket.  It took a little over an hour to lower the temp from 90 to 80.  Justin and I spent the afternoon in the cool of a movie theatre taking in the new Spiderman movie.  We ran the sample over the the lab at MBI and the results are as follows.

                                      Pre-fermentation                                  48 hour sample of fermentation
Maltodextrin                24gm/l                                                 11gm/l
Dextrose                       57gm/l                                                 .106gm/l 
Fructose                       4gm/l                                                    0
Ethanol                        0gm/l                                                    82gm/l

Here you can see the direct correlation between the decreasing sugars (dextrose, Fructose) and the increase in Ethanol.  With more time left for the fermentation we are already at an 8% ethanol wort.  Looks like it's running pretty good.  On monday we will take another reading and begin discussing the options for distilling.