RJS approximates day 28 as degas day, but indicates to be under .998 on hydrometer. I did a test and I am getting 1.00 almost exact. Do I wait still? On Day 1, it was 1.105 and on day 6 that numbered plummeted to a 1.005 reading, so it doesn't seem to have done much in 3 weeks. Considering these hydrometers are paper rolled inside of a tube I also cannot help but wonder how accurate these things are. I have no issue waiting but I am going to be gone for 10 days soon so I got to do it within a week or wait 3 weeks. Appreciate any advice!
RJ Spagnols Day 28-Degas Time! Hydro reading 1.00??
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cpfan
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Always nice to know what kit you are talking about. Cellar Classic Winey Series kits may end up higher sg than instructions call for.
But you are correct, the hydrometer may be inaccurate. The easy way to to test is in plain water. You can use distilled water at the proper temp (68F or 60F depending on the hydrometer), but I have never done that.
Steve
But you are correct, the hydrometer may be inaccurate. The easy way to to test is in plain water. You can use distilled water at the proper temp (68F or 60F depending on the hydrometer), but I have never done that.
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Also to answer your question- just leave it until you get back as long as it is in a somewhat filled carboy. If it is, degas it when you get back.
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Do you have a way to either put it in a smaller carboy or top it up?
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Topping off now wouldn't hurt anything at all.
Has the wine been warm for the last 2 weeks so that it could finish out secondary fermentation?
Has the wine been warm for the last 2 weeks so that it could finish out secondary fermentation?
I made an En Primeur Sicilian Syrah last July. It finished at 0.999 (70') I almost always end up at .995 or less, so I would say the EP line probably finishes a bit high in general, possibly due to a large amount of dissolved solids, a characteristic of higher quality kits. That said, I would go ahead and stabilize now. After 28 days it is done fermenting, unless you have had the ambient temperature lower than about 68'.
If you have some distilled water, try the calibration that cpfan mentioned. The water should be at the calibration temperature printed on the "paper rolled inside of a tube."
If you have some distilled water, try the calibration that cpfan mentioned. The water should be at the calibration temperature printed on the "paper rolled inside of a tube."
Interesting stuff. Truth is the instruction rec'ed a secondary ferment at 68-75, which was lower than primary ferment rec of 70-80. I moved carboy in house and temps have been 66-70 I would say. Should I maybe move back out to garage which is now 73-80 for another week or so? If there is more to be done, then can 'reheating' the ferment reactivate or was my temps close enough?
Is this still sitting on the gross lees or a whole lot of sediment?
Scott,
Something seems wrong with the numbers here. If you started on day one with the SG at 1.105 and five days later (i.e. on day six) it was 1.005, that would be very rapid fermentation.Did you recordthe ambient and the wine temperatures?
I agree withSteve that you need tocalibrate your hydrometer withdistilled water at the temperature recorded on the unit. I suspect that you are getting a false high reading and that fermentation is essentially complete. As Rich said, you don't have to do anything right now but you probably should top up with a like wine if you are going to be gone for 10 days. From what you say that would take a little more than a bottle of a decent Cabernet Sauvignon. If you are worried about degassing with a full carboy, take a gallon or so out before you degas and degas the gallon separately.
Something seems wrong with the numbers here. If you started on day one with the SG at 1.105 and five days later (i.e. on day six) it was 1.005, that would be very rapid fermentation.Did you recordthe ambient and the wine temperatures?
I agree withSteve that you need tocalibrate your hydrometer withdistilled water at the temperature recorded on the unit. I suspect that you are getting a false high reading and that fermentation is essentially complete. As Rich said, you don't have to do anything right now but you probably should top up with a like wine if you are going to be gone for 10 days. From what you say that would take a little more than a bottle of a decent Cabernet Sauvignon. If you are worried about degassing with a full carboy, take a gallon or so out before you degas and degas the gallon separately.
Mike, it has sediment at bottom of carboy. I think gross lees is what I left behind when I moved from primary to secondary. Rocky, during that initial ferment time I noted outside temps between 72-76 and inside temps that rose as high as about 78.
So to close this topic, I did the hydrometer test in distilled water and found that the hydrometer measured 1.002. While disappointed the hydrometer is off, I now know that my wine is at .998 which is exactly where I want to be. Good lesson to all newbies, test your hydrometer before getting underway.
Scott, Don't feel like the Lone Ranger. I have three hydrometers and one is off by a small amount. I have it marked so when I use it, I adjust the recorded SG. When you use yours, just remember to subtract 0.002 from your reading.
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