After exchanging emails with Greg Snell, CEO of Provina, I was able to correct the problem with the brix meter on the Winepod. I removed my shirt, and washed my hands and arms thoroughly with dish soap and water. Then after a rinsing, I sprayed a bit of sulfite solution on my arms and waved them to dry. Next I opened the Winepod and noticed that the juice was fizzing. A good sign. I plunged my arm to the bottom of the juice to find the brix meter. It was at the 10 o'oclock position. I confirmed that the magnet was face down and then turned the pomace basket so that the meter and basket locked at a 2 o'clock position. I then pulled the meter to the surface and performed a calibration set point at 37. Then I placed the meter back at the bottom of the juice. I took a SG measurement using the hydrometer, which read 1081. Fermentation is underway. No need to add the Go-ferm or additional yeast.
At 7:20pm the brix meter reads 20.07, temperature 63.4.