Sorry... I mis-read this post.
30 hours is 1 1/2 days!
I am going to go out on a limb and say it is impossible to take approx 20 brix to...
2 1/2 day fermentation is crazy fast!
Also spend sometime in this forum under wine kits.
I used to open the carboys and stir. Now I just take the carboy and roll it in circles on it’s edge. Works great and gotten pretty good...
In all my years I have never performed a fermentation in 2 1/2 days. Not much skin contact and must have been real hot.
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