I started a one gallon batch of blackberry wine from some juice my Mother in law had leftover form making jelly.The juice had been frozen so I heated the water and juice together in order to dissolve the sugar. When I took my initial SG reading it was 1.120 had 3 lbs of sugar to a gallon of liquid, but I remembered after I had cooled it down and and got the primary fermentation going the water was about 140 degrees when I took the SG reading. So after this long story my question is there an adjustment to the reading based on the temp of the water or should I have waited until the water cooled to room temp. which is about 74 degrees.
When to read SG
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jamesngalveston
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most hydrometers are calibrated at 68 degrees.
calibrate your hydrometer.
i check my must with a hydrometer after i have added the fruit and pectin...I wait a day for the pectin to break down the fruit.
according to that reading i then add my sugar to get to my desired sg.
i add my sugar a little at a time.
calibrate your hydrometer.
i check my must with a hydrometer after i have added the fruit and pectin...I wait a day for the pectin to break down the fruit.
according to that reading i then add my sugar to get to my desired sg.
i add my sugar a little at a time.
there is an adjustment for the hydrometer based on temp of must. refer to instructions with hydrometer. best bet is to wait until it cools and then take measurement.
