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Thread 'how to use a hydrometer for newbies' how to use a hydrometer for newbies

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I don’t lose a lot of wine on racking. I will press my must when it’s fermenting and strain and squeeze it well at initial racking to secondar. Even heavy pulp fruit wines I only lose a little. I usually will do a 2 1/4 gallon batch to get a full 2 gallons. Don’t be tossing out good wine...

Alas, 16 hours isn’t really driving distance

A small sieve when racking off gross lees helps. Depending on the fruit, a lot of liquid is aso trapped in with the lees. I separate mine and use various methods to capture more. Sometimes a light pressing, sometimes a trip to the refrigerato, but especially being careful when siphoning.

Not a coke glass but having some of my Plumeria wine out of a rocks glass.

What did you have for dinner ? Bacon, lattice, tomato sandwich ?

I highly agree with Bryan, give it enough time to settle well right after fermentation is mostly done. you don’t have to base it on an actual number of days. Like you say if you rack it a little too early it wNt have settled enough and you will be dealing with it at the next racking. I...

I’m checking Keller now…

Speaking of water, I had to be at the beach to gather shells and I saw some interesting kelp. First thing I thought is “Dave would definitely make kelp wine”

The article said the Egyptian wine had all dried up. The mango was was also dry but not an astringent dry.

Saw this article in my news feed “Scientists have discovered sealed jars of wine from 5,000 years ago in an Egyptian queen's tomb.” I immediately thought of @winemaker81 and what patience it would take to age a wine that long… 5 year old mango wine in my glass tonight. It was made from my...

It looks like gas bubbles picked up lees from bottom

Put that wine in the gallon jug in a smaller container. Reduce headspace.

do you have a hydrometer ? If not buy 2. (You will eventually break one. SG of 1.010 or lower and you are OK to rack to secondary. You can do it just by visual cues but…. quite likely fermentation will continue until yeast is done eating as much sugar as it can. start Reading through the...

Yeah, my first thoughts were “way too much sugar”. For fruit wines you add sugar after checking your initial SG andthen only enough to get it to 1.100or just under. Try to dilute with an unsweetened natural juice instead of water if possible throw in some ec1118 and hope the ferment will kick...

A good year…

Well you don’t follow a recipe when it comes to adding sugar. You check your SG first and then add sugar to get to your target and now you tell me it’s a 13 year old thread…

Spray foam.

i did gin and orange soda. 🤮