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Consensus is that the must is homogenizing with the added water, so just wait for the SG to stabilize then use that as the baseline for ABV and pitch the yeast.

I see the rise in SG before bubbles form. Also, bubbles lift the device around its center of gravity, so the tilt remains the same.

Thanks for the comments. I will use the highest SG to calculate my ABV. It is fermenting normally, and down to SG 1.009 today.

I see this with the grape wine kits as well as the fruit wines, even those with no added grape skins or oak chips, just juice.

I've been making wines for about nine years, mostly kit wines but also country wines from Palisade peaches as well as mead. A couple of years ago, I bought a hydrometer that reports the specific gravity electronically, and noticed a strange (to me) phenomenon. After pitching the yeast, the SG...