Well, it's 48 hours since fermentation started. The temperature of the must has been 95-100 F for about 24 hours. I turned off the electric blanket to keep things from getting too hot. The cellar smells wonderful and the cap is rising high between punches. I'm punching about 4 times a day (usually first thing in the morning, noon, afternoon and before bed). A couple shots of the punching process are attached.
Today I measured the specific gravity at 9 AM and the must was down to 17 Brix from a starting point of 26. A taste of the must reveals just the tiniest perception of alcohol. Overall, it still tastes like fruit juice though.