Quantcast

Drastic drop in SG

Wine Making Talk

Help Support Wine Making Talk:

skyfire322

Junior Member
Joined
May 21, 2017
Messages
370
Reaction score
247
Location
Ft Wayne, IN, US
My Riesling kit (used RHST yeast with addition of GoFerm) started at 1.100 five days ago. On day three, fermentation had started where I added 3g of F-K and stirred (SG was at 1.076).

I checked the temperature last night, and it was at 79 degrees, which is pretty much the threshold for that yeast, so I decided to use the swamp cooler method to bring it down. Fast forward to today, the wine temperature is down to 69 degrees, but the SG has dropped all the way down to 1.020. I used three different hydrometers just to make sure I wasn't going crazy, either. Is that something to be concerned about? Could the sudden temperature change influence that in any way?
 

dralarms

Overboard as usual
Staff member
Super Moderator
Joined
Jul 15, 2012
Messages
3,647
Reaction score
1,345
Nope, sounds about right to me, fermenting speeds up with higher Temps.
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,323
Reaction score
1,801
Location
Northwest Arkansas
Only issue is the heat may have blown out some of the volitile elements (Flavors and aroma) of the wine. That's not unusual for white wines - that's one reason it's suggested to ferment white wines at lower temps.
 

Redbird1

Senior Member
Joined
Aug 11, 2016
Messages
325
Reaction score
102
Agree with the others. I put my whites in a swamp cooler at first sign of fermentation. Slow and steady wins the race for whites.
 

skyfire322

Junior Member
Joined
May 21, 2017
Messages
370
Reaction score
247
Location
Ft Wayne, IN, US
I did notice a slight loss of aroma. Going to leave it in the swamp cooler for the rest of it :) Now I know what I need to do for my next white! Thanks all! :)
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,323
Reaction score
1,801
Location
Northwest Arkansas
PS - My very first ferment, a blueberry wine finished completely (From SG of 1.090 to SG .990) in less than 5 days it was scary fast. Weather was warm and being a dark/red wine that didn't cause any problems that I was aware of. Just mind the temps in the room. Most of us seem to have the opposite problem this time of year. Getting a ferment started in very cool temps can take a while or some temporary warming of the room/container to get it going.
 

wxtrendsguy

Senior Member
Joined
Jan 18, 2010
Messages
136
Reaction score
60
If you cool it down just make sure you are still progressing...you'd hate to get a stuck ferment unless you don't mind some residual sugar.
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,323
Reaction score
1,801
Location
Northwest Arkansas
My one and only stuck ferment worked out great. 3 gallons of Black Currant that was going to be a high ABV (about 17-18%) stopped short at an SG of 1.005. Turned out great. If it had fermented all the way dry I was going to have to back-sweeten anyway and at about 16% ABV it was still a potent dessert wine. No complaints by anyone except the wife. She wanted to be able to drink more of it at a time without getting snockered. :d
 
Last edited:

Stressbaby

Just a Member
Joined
Aug 19, 2012
Messages
2,078
Reaction score
830
I'm impressed that you have three different hydrometers ...
Actually there are many different types of hydrometer which vary by scale. I think most of us are used to the $10 or less 0-35 brix type. But there are "narrow-scale" hydrometers which measure SG in ranges such as 0-8, 8-16, 16-24 brix. Stretching the scale out is supposed to make them easier to read. A strong case can be made for having a -5 to +5 brix narrow scale hydrometer so that you can precisely know when fermentation is done. Presque Isle has these they run $17-28.
 

skyfire322

Junior Member
Joined
May 21, 2017
Messages
370
Reaction score
247
Location
Ft Wayne, IN, US
I think things are starting to slow down. SG is at 1.000, so I'm going to give it a few more days. The main thing I was concerned with was it spoiling.

I'm impressed that you have three different hydrometers ...
The minute that I broke my first hydrometer a few months ago, I immediately bought three because I had a feeling I might break more ;)
 

Scooter68

Fruit "Wine" Maker
Joined
Aug 29, 2015
Messages
3,323
Reaction score
1,801
Location
Northwest Arkansas
I broke my first hydrometer about 2-3 weeks after I started my first batch. Bought two more and (knock knock) haven't broken another since. Have also broken 2 wine thieves and one SG plastic test tube 2 1/2 years now. So spares of some things are a wise investment.
 
Top