Is a S.G. drop of .040 in 24hrs too much?

[gloriousglenn]

Hi all,

I did try searching, but I couldn't find exactly what I was after. Then I wasn't sure whether to post this here, or in the "Kit Winemaking" pages...anyway, I'm going to try here!

So, I started my first kit a few days ago and I've kept a 'diary' of S.G. and temperature, which is as follows:

Day 1 .090/22°
Day 2 .080/22°
Day 3 .040/26°

Now a two part question:

1. Is a drop of .040 in 24hrs 'normal'? I realise that the rise in temperature may have something to do with this, but thought I would ask.

2. My must initially measured at a temperature of 16° (however I did not add the yeast until I put my heat belt on, and the temperature had reached 22°). Now the temperature has risen to 26°, should I remove the belt? Or, can I reduce the temperature by moving the belt (it's one of those 1" wide belts) up or down the fermentation bucket?

I'm looking forward to learn more as I read this forum.

Cheers
Glenn

 

[Deezil]

Looks like fermentation is generating its own heat now; I'd remove the heat belt myself..

That's a pretty dramatic drop, but not unheard of..

Keep your nose out for H2S (rotten egg smell) with that much action going on

 

[Stressbaby]

What are you making? What yeast did you use?
A rise in temp with fermentation is normal. To me, 26C is too high for a white wine. When making wine in this style, I generally try to keep my temps down 20-21C. I get less off odors and a more even fermentation that way.
Reds can tolerate higher temps from what I understand.

 

[gloriousglenn]

Sorry, I forgot to mention what it was I am making!!

It's a 'Costco Special(!!)' kit, PAKLAB, Vino Europa, Cabernet Sauvignon. The instructions that came with it say to keep between 22° and 25°.

There's no H2S smell, the wife and kids would have soon told me by now!!

The yeast, that came with the kit, is a Super B Saccharomyces Bayanus, that I prepared as per the packet instructions prior to adding.

I think I'll take the belt off and keep monitoring the temperature.

Thanks for your input, it's very much appreciated.