Indications of Fermentation

[montanaWineGuy]

I moved the apple wine to a 3 gallon carboy and to a 1 gallon jug. I don't have an air lock for the jug, so used a balloon with a small pin prick. After a day the carboy started to bubble and the water in the air lock started to move with the gas. It's pretty steady and encouraging. But with the jug, nothing was happening till I gave it a vigorous shake. Last night the balloon was full and a steady blow was coming out the balloons pin prick. Yeah! This morning the balloon is looking deflated again.

Am I being impatient. I plan to use the gallon jug to fill the carboy after racking, so it's not critical, but shouldn't the jug be more active?

 

[Julie]

Have you taken any hydrometer readings? This would give you a better indication of fermentation.

 

[montanaWineGuy]

Have you taken any hydrometer readings? This would give you a better indication of fermentation.

I have a hydrometer, but haven't learned to use it yet. BTW, it's only been 4 days since I added the sugar and moved the mash to the carboy and jug. Would a hydrometer show anything at this stage?

 

[Julie]

yes it would help. Here is a link that might help you to understand how to read a hydrometer

http://www.winemakingtalk.com/forum/showthread.php?t=16574&highlight=read+hydrometer

 

[cpfan]

montanaWineGuy:

In essence, a hydrometer measures the sugar in the must/wine. If a wine is fermenting, the specific gravity as measured by the hydrometer will gradually decrease. Once the sg drops below 1.000, there is little or no sugar left to ferment. Some wines will ferment down to .990, others not quite as far.

Air lock (or balloon) activity is caused by the release of CO2, which is different than fermentation, especially once the fermentation is nearing completion. A fully fermented wine can continue to release CO2 for some time, especially if the temperature is climbing or the wine is being agitated.

My advice, learn to use your hydrometer (it's not that difficult), and forget visual signs of fermentation. AND get a couple of spare hydrometers, they break easily.

Steve

 

[montanaWineGuy]

montanaWineGuy:

In essence, a hydrometer measures the sugar in the must/wine. If a wine is fermenting, the specific gravity as measured by the hydrometer will gradually decrease. Once the sg drops below 1.000, there is little or no sugar left to ferment. Some wines will ferment down to .990, others not quite as far.

Air lock (or balloon) activity is caused by the release of CO2, which is different than fermentation, especially once the fermentation is nearing completion. A fully fermented wine can continue to release CO2 for some time, especially if the temperature is climbing or the wine is being agitated.

My advice, learn to use your hydrometer (it's not that difficult), and forget visual signs of fermentation. AND get a couple of spare hydrometers, they break easily.

Steve

I'm starting to get up to date on the hydrometer thing. Need to go thru my stuff and see if my "kit" came with a wine thief or not. My carboy/jug liquid is still thick with apple pulp. After there is some clearing and I do a first racking I'll start making some measurements.

 

[Julie]

mountainWineGuy, you can put a stainless steel strainer on top of your pulp, push down on it and you will be some juice that you can take a hydrometer reading from.