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This is where you really need a hydrometer to measure the specific gravity (SG). Juice buckets are adjusted by the vendor to be ready to go (example SG of 1.090). Everything else needs a hydrometer so you can adjust your must to your target.Secondly, it is highly advisable to put in some yeast nutrient at 1/3 sugar depletion (example at SG of 1.060).Thirdly, at SG of 1.020 ish, you should snap down the lid and put on an airlock. This keeps oxygen out and CO2 in, which protects the wine. This is where I add malolactic bacteria if I’m doing red wines.Lastly, you should measure the SG when you think the wine has fermented dry (example SG of 0.998 to 1.000). This lets you know the wine has fully fermented and not stuck. A stuck fermentation is at risk for bacterial infection.So knowing the SG and knowing how to use a hydrometer is essential for wine making.
This is where you really need a hydrometer to measure the specific gravity (SG). Juice buckets are adjusted by the vendor to be ready to go (example SG of 1.090). Everything else needs a hydrometer so you can adjust your must to your target.
Secondly, it is highly advisable to put in some yeast nutrient at 1/3 sugar depletion (example at SG of 1.060).
Thirdly, at SG of 1.020 ish, you should snap down the lid and put on an airlock. This keeps oxygen out and CO2 in, which protects the wine. This is where I add malolactic bacteria if I’m doing red wines.
Lastly, you should measure the SG when you think the wine has fermented dry (example SG of 0.998 to 1.000). This lets you know the wine has fully fermented and not stuck. A stuck fermentation is at risk for bacterial infection.
So knowing the SG and knowing how to use a hydrometer is essential for wine making.
