Recent content by MManx

Oops--that was a type, the current SG is 0.995. That was last night. I will check it again today but expect it to be stable. Masta--thanks for the comforting message.

It looks like this kit is going to be my problem child. After just 6 days, I notice the fermentation had almost stopped so I took a gravity and started my plan for racking (a little more complicated that ususal). Much to my suprise, the SG was 1.090. I am going to go ahead and rack it but not...

Great, count me in for 1 or 2. 999,997 to go.

PeterZ--thanks for the insight and detail. I had a suspicion that there was some fortuitous relationship between salinity and gravity specific to a well defined and fairly consistant solution that made SG inferable. I found a few electronic SG meters in mysearch but they were far from inexpensive.

Here you go Masta. Thanks for the help. http://www.jbjnanocubes.com/index.html?lang=en-us&target=d753.htmlEdited by: MManx

I just ran across a very inexpensive digital hydrometer for marine aquarists that looks pretty slick. You just stick it in and it reads. It also give temperature and salinity.Would this devicework with wine ordoes anyone make onespecifically for wine? Edited by: MManx

<---newbie here. New but making my seventh kit in half as many weeks. Yesterday I started a Crushendo kit, the S. Ynez Syrah. After meticulously following the instructions as always, the gravity came up short at 1.090 instead of the minimum of 1.092. Is this something to worry about?