My only question concerning using a hydrometer is, How does the hydrometer know on which side of it I am standing so that it always turns the SG scale away from me?! I swear this thing is alive.
Always have two (or maybe three) hydrometers in your work area. They break at the absolutely worst times possible.
I do have sort of a solution to that being on the wrong side. I always buy hydrometers with colored paper and if it is on the wrong side, I get the measurement on whatever side it presents to me, then trace around to the SG scale. It mostly seems to work.
I have read and re-read this thread several times. My very first batch of choke cherry wine, I did not have the correct hydrometer. So, this morning right before I added the yeast, I tested my new batch of plum wine. It read 1.1010. Per the picture that means hot to rocket fuel. And what does "hot to rocket fuel" mean?
So, should I have taken a hydrometer reading before I added the sugar? And if the reading was high, could I have then added less sugar than the recipe called for? This is the recipe I
Because fruit can have varying amounts of sugar, a SG reading is always advisable before adding more. Then you add sugar to bring up the SG to an acceptable level, depending on how dry you want it. Also, I have found that using simple syrup to sweeten is easier to mix in than granulated.
Simple syrup: 2 cups sugar, 1 cup water. Gently simmer for about 10 minutes to make sure the sugar has completely dissolved. If it has not dissloved, you will have rock candy form in the bottle of the container!!!
The amount of sugar given in a recipe I take as a suggestion.
Keep wining. It makes you feel better!
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