Variable SG

[DasK]

Sometimes, a couple of days after I have pitched my yeast, my S.G. actually goes up. I have assumed that this is due to the yeast population increasing the relative density of the must.

But, I thought I would throw it out there and see if other people have encountered this and what their thoughts are.

 

[Rocky]

I have seen an increase in SG a day or so after adding raisins or a grape pack. If it is just plain juice, I am at a loss.

 

[buddy]

It could be the CO2 bubbles from fermentation that cling to your hydrometer making it rise higher.

 

[Dugger]

It can also be the result of not thoroughly mixing the juice and water - the fermentation action will tend to mix it.

 

[Flem]

It could be the CO2 bubbles from fermentation that cling to your hydrometer making it rise higher.

Good point, buddy. That's why I spin my hydrometer when I put it in the wine. It frees it from the bubbles sticking to the side.

 

[DasK]

I wonder if Dugger has it.

It has happened on my cranberry and I wonder if it a result of the pectic enzymes in that situation and/or poorly mixed sugar.

It happened most recently on my skeeter pee. While I did make a invert sugar solution for it, in the end I added some sugar by hand since I didn't calculate properly for making a 6.5 gallon batch. Perhaps I didn't mix the sugar well enough on this.

I typically spin my hydrometer too to shake any bubbles, so I doubt this is it, unless the bubbles are sticking faster than I can shake them