Evaportation in Primary

[Sammyk]

I am asking about the 3 gallon Chocolate Raspberry port

I only had a 5 gallon pail available. I keep my hydrometer in my primary to save time, cleaning and sterilizing.

Today I noticed the hydrometer is no longer floating and some evaporation had taken place because the bottom of the hydrometer was resting on the bottom of the pail.

I generally always make 5 gallons of what ever and have never used anything smaller then a 6.5 pain. I have never noticed evaporation, if it was happening.

So question is there evaporation in the primary?

 

[AlFulchino]

indeed there is...by my experience i have seen as much as 17% loss on a very vigorous ferment under warm conditions w a dry atmosphere above


since you are doing a port you will have a noticeably sweeter one...you may love it...make sure you taste it anyways it is all a challenge

 

[Rocky]

Sammy, I think two things are taking place which are causing your hydrometer to "sink" in the wine. The level of the wine is probably dropping due to the loss of CO2 from the wine. It is a gas and it has volume. Second, as the alcohol level increases and the sugar decreases, the hydrometer will naturally "sink" due to the "thin-ness" of the alcohol-containing and sugar-reduced liquid.

 

[cpfan]

Well I'm sure that there is a little evaporation in the primary. Was the pail lid wet? But like with your 5 US gallon batches, it probably isn't very much.

When I make a 3 US gallon kit, the hydrometer touches bottom and won't float before I even pitch the yeast.

My hydrometer needs about 9" of liquid to float at 1.000. Looking at the markings on my primary, that would be about 15 litres or 4 US gallons. Of course, there are a lot of different primaries and hydrometers, so your results will differ.

Sounds like it's time for you to take a reading in a tube or wine thief.

In my experience, leaving a hydrometer in a primary is OK except in three situations...
1) more active primaries than hydrometers.
2) need to stir in primary (I don't wish to break a hydrometer
3) 3 gallon kit

Steve

PS, IMO, it's got absolutely nothing to do with evaporation or CO2.

 

[Rocky]

PS, IMO, it's got absolutely nothing to do with evaporation or CO2.

Steve, maybe a simple experiment will change your mind. Pour a soft drink (e.g. Coke) into a graduated cylinder and record the volume. Cover the top and shake the cylinder to release the CO2, let the liquid settle and then re-check the volume. I bet you will find it down about 1-2% depending on the freshness of the drink.

 

[UBB]

Perhaps someone is conducting late night sneaky taste testing operations with out your consent!

 

[AlFulchino]

CP, i am suprised that you think no evaporation occurs....if you have witnessed *any* condensate on a solid lid loosely sitting atop an active fermentation, what do you think this is?

certain of my wines i keep strict volume accounts and if the air above is dry it does have an affect...i will grant you this if your ferments last 3-5 days you will probably not be noticing anything.....extended ones will for sure...also if you are using something like cheesecloth you will see it more....and in fruit fly season w the volume of grapes that i process, we have to keep fans blowing and this causes some evaporation in addition to ferment evaporation

there is no doubt that his sample is small enough that he is seeing his hydrometer naturally sink with sugar/alcohol conversion....but to say evaporation is not an issue would be to ignore observable evidence, and i think that was his question at the end of his post

 

[robie]

Al, I never thought about it before, but what you say seems right. If a lid or other material is not present to catch the condensation, which normally drips back into the fermentor, most of that condensation will be lost.

Good point to consider!

 

[cpfan]

Al, I did not mean to imply that evaporation did not occur. I mentioned the wet lid in my first paragraph.

Rocky, I am not saying that CO2 is not present or that it doesn't dissipate from the wine. There was no CO2 present when SammyK started the wine, and the hydrometer was floating.

What I meant was that evaporation and CO2 loss combined did not cause the hydrometer to stop floating. Rocky's second point (the must turning to wine) is the correct answer.

When the kit was started most of the hydrometer was sticking out of the must. Once fermentation starts, the hydrometer sinks, so that only half sticks out. When fermentation is almost complete, most of the hydrometer is submerged. If there is not enough liquid (under 9"), then the hydrometer doesn't float.

Steve

 

[Sammyk]

I have the pail covered with a heavy bath towel folded in half, so it is pretty thick covering.

And up until yesterday, day 3, I could push the hydrometer to the bottom. Today it would not because it was touching the bottom.

I do stir a couple of times a day and I just lift the hydrometer up and to the side when I am stirring rapidly. It did occur to me that it could be broken and the wine would be lost.

 

[Runningwolf]

Sammy so what was your starting sg and what is it now. As the others noted I am sure there will be a significant difference.

 

[Wade E]

Everyone is right. There is evaporation and C02 levels will change the volume but what cpfan is saying in this instance is that with such small volume and only being days into this ferment this is noit the problem. The problem is that the hydrometer sank due to the abv rising and once it hits the bottom of the bucket it falls over. Remember that this is a 3 gallon batch so there isnt much fluid in a wide primary bucket. The only reason this ever stood up at all is probably because this was a port which has a very high starting sg!!!!!!!

 

[Sammyk]

starting was 1.030 Today the 4th day it is 1.050

As per Wade, I have been adding 1/4 cup of the dextrose every other day that came with it.

I leave about an inch in the bottom of the vial from the hydrometer and we each have a very small taste. I have to ration it or he would drink it all, vial by vial.. LOL!

I do have another question.

WHERE do all these people come from once they learn one is making wine?

 

[Wade E]

I think your starting sg is very very wrong!!!! LOL, maybe 1.130? As for your question, You really need to get a concrete block or brick building as they come out of the woodwork!!!

 

[Sammyk]

Darn typos. 1.130 and 1.150

I heard from someone I have not heard from in several years! I have no idea they knew I am making wine.

 

[Wade E]

Its at 1.150 right now? What was it when you added some of the sugar pack. I wouldnt let it get too high opr you could stree out the yeast. Try to let it get down to 1.080 and then bring it back up to no more then the starting sg.

 

[Sammyk]

Wade I have been adding 1/4 cup of dextrose every one day as you previously advised. A total of a 1/2 cup so far

I just went and tested it again and it is 1.140
I have an Alla hydrometer and it is in the "beer" reading. I did add 1/2 a cup of dextrose this morning so that is probably why it is lower then this morning?

What should I be doing now? It has a distinct alchol taste now.

 

[Wade E]

Its probably in the other thread you also spoike of this kit and thats why you should keep to one thread but I did state to let it come back down and then add some again. If you leyt the sg get to high it could compromise your yeast. Let the sg get down to around 1.080 or maybe even a little less and then add another scoop of the sugar.

 

[Sammyk]

As a slight dyslexic it is confusing when you say let it come back down when the numbers are going up. That is part of my problem, reversing numbers I wrote down. I had to actually go to the kitchen where my notes are and check them. I have hubby double check my numbers now

 

[Wade E]

The numbers will go from what youi have now 1.140 to 1.080 and lower so the numbers are going down with the exception of you adding sugar and thats bring the numbers back up. Like I saiod, let it get down to 1.080 or even a little lower and then add some of that sugar. Yoiu want to slow feed the yeast but not so often that the sg gets too high.