theTheme
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- Dec 18, 2013
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This is my first batch of wine so any insight is appreciated.
I have a batch of strawberry wine that is measuring 1.014 SG, should I rack it or wait? The book that I'm working from says to rack at 1.300. I ask because the fermentation is going well, it has slowed a little, but still seem vigorous (I can hear and see bubbles still).
Here is a modified log:
1/10/14
16:48
Mashed thawed berries by hand, they came a apart a lot, but were still very cold
Combined 2# sugar on stove w/ 14 C water temp was approx 120 F
Combined both with other ingredients and stirred until no more clumps seen
*NOTE* next time use a small cup for tannin, clumps a lot
Set in closet @ 73 F covered w/ airlock
1/11/14
11:40
Stirred must
Tastes like liquid strawberry jam. Pectin enzyme is breaking down stawberries nicely, they are gray in color
14:45
started yeast in separate container
Took SG measurement:
1.072 @ 74.5 F
+.002 adjustment for temp
1.074
Added 1.3 C sugar and 1 C water
Took SG measurement
1.084
+.002 adjustment for temp
1.086 final starting SG
Tossed yeast after doubling liquid (added must) twice @ 82 F, stirred in to must, covered w/ towel and left
1/12/14
18:45
Took SG reading:
Reads 1.044
Hydro calibration -0.001
Temp calibration +0.003
Final Reading 1.046 @ 80 F
Closet temp reads 74 F
Yeast is vigorous and smells exactly like Sturm
Color has turned orange
1/13/14
Took SG reading:
Reads 1.012
Temp calibration +0.002
Final Reading 1.014 @ 76 F
Yeast is still vigorous, but has slowed from yesterday
Color still orange
Closet temp 74 F
I have a batch of strawberry wine that is measuring 1.014 SG, should I rack it or wait? The book that I'm working from says to rack at 1.300. I ask because the fermentation is going well, it has slowed a little, but still seem vigorous (I can hear and see bubbles still).
Here is a modified log:
1/10/14
16:48
Mashed thawed berries by hand, they came a apart a lot, but were still very cold
Combined 2# sugar on stove w/ 14 C water temp was approx 120 F
Combined both with other ingredients and stirred until no more clumps seen
*NOTE* next time use a small cup for tannin, clumps a lot
Set in closet @ 73 F covered w/ airlock
1/11/14
11:40
Stirred must
Tastes like liquid strawberry jam. Pectin enzyme is breaking down stawberries nicely, they are gray in color
14:45
started yeast in separate container
Took SG measurement:
1.072 @ 74.5 F
+.002 adjustment for temp
1.074
Added 1.3 C sugar and 1 C water
Took SG measurement
1.084
+.002 adjustment for temp
1.086 final starting SG
Tossed yeast after doubling liquid (added must) twice @ 82 F, stirred in to must, covered w/ towel and left
1/12/14
18:45
Took SG reading:
Reads 1.044
Hydro calibration -0.001
Temp calibration +0.003
Final Reading 1.046 @ 80 F
Closet temp reads 74 F
Yeast is vigorous and smells exactly like Sturm
Color has turned orange
1/13/14
Took SG reading:
Reads 1.012
Temp calibration +0.002
Final Reading 1.014 @ 76 F
Yeast is still vigorous, but has slowed from yesterday
Color still orange
Closet temp 74 F