La Encantada’s out of cold soak already and fermenting. We started out with 24.6 brix at 69F two days ago, and given the vigor of the fermentation, the temperature is up to 86F and the brix has dropped by more than half to 10 degrees. Things should slow down a tad as the yeast attempt to eat through the last bit of sugar, but at this rate we could be dry and pressing within a week.
Hayley’s still in the fridge. 
Cheers! ~Brian