Hello,
First time kit winemaker and first time poster to this or any forum. I pitched the yeast into a Cru select Australian Shiraz/merlot/cab kit on 3/27/13. Starting specific gravity was 1.092 and temperature of the juice was 24 C. The lid on the primary fementer fits loosely. The airlock is on the lid, but obviously no bubbles because of the loose fitting lid. Fermentation started around day 2 based on observed movement and foaming of the must.
My question is that I can see a two distinct layers of must in the primary fermenter. The approximately top 6 inches of must is a lighter purple, and the remaining bottom layer is a darker color purple. My first thought was that was the yeast working its way down the fermenter. However as the days progress, the separation or depth of the lighter and darker colored layers has not changed. It seems to me when it is time to measure the specific gravity to determine if the fermentation has slowed to the point I need to transfer to the glass carboy that I could potentially get different readings based on whether the sample was drawn from the lighter colored top layer or the deeper colored bottom layer.
1) What is causing these different layers?
2) Should I stir prior to measuring the SG ? It seems like by doing this I would bring all the sediments that I want to fall out back into suspension.
3) At any point should I seal the lid of the primary fermenter?
Any feedback will be appreciated.
Regards
First time kit winemaker and first time poster to this or any forum. I pitched the yeast into a Cru select Australian Shiraz/merlot/cab kit on 3/27/13. Starting specific gravity was 1.092 and temperature of the juice was 24 C. The lid on the primary fementer fits loosely. The airlock is on the lid, but obviously no bubbles because of the loose fitting lid. Fermentation started around day 2 based on observed movement and foaming of the must.
My question is that I can see a two distinct layers of must in the primary fermenter. The approximately top 6 inches of must is a lighter purple, and the remaining bottom layer is a darker color purple. My first thought was that was the yeast working its way down the fermenter. However as the days progress, the separation or depth of the lighter and darker colored layers has not changed. It seems to me when it is time to measure the specific gravity to determine if the fermentation has slowed to the point I need to transfer to the glass carboy that I could potentially get different readings based on whether the sample was drawn from the lighter colored top layer or the deeper colored bottom layer.
1) What is causing these different layers?
2) Should I stir prior to measuring the SG ? It seems like by doing this I would bring all the sediments that I want to fall out back into suspension.
3) At any point should I seal the lid of the primary fermenter?
Any feedback will be appreciated.
Regards