How Often Do You Check SG?

[pete1325]

Hi all, I was just curious, how often do you guys check SG during primary? Every other day, every day twice a day.........more?

 

[Rocky]

During primary fermentation, I check it at the beginning and then not again until I notice fermentation slowing and I am looking for the SG to transfer it to secondary, variously from 1.010 to 1.030, depending on the wine.

 

[Tom]

either it slows down or I ck in a week

 

[jet]

Daily
(but that word is too short for the forum, so I'm adding this pointless text to make it long enough)

 

[gwm72513]

About every second day.

 

[GerardVineyard]

At the beginning of fermentation, @ day 4, then daily till it reaches 1.010 than rack to secondary.

 

[cpfan]

Day 1, day 7, and if not low enough whenever I feel it will be low enough.

Steve

 

[robie]

When I first started, I checked SG everyday. I recommend all new wine makers do this daily, until they get a feel for it.

After you have done several fermentations, you sort of know when to expect things to change. So, I check it at the beginning, so I know where I started, then I don't bother to check until I know it is pretty much at the point of moving to the next step. It is sort of a gut feel, I guess. You sort of know when things are slowing down or changing. I still check SG twice during last three days.

 

[JohnT]

I check it every 12 hours (each time I punch down). I also take temperature readings. I plug the data into a small graphing application to chart out how my fermentation is going. If slow, I can turn the heat up or maybe add fermax or another innoc of yeast. if too fast, I can cool the must down.

 

[sevenal]

I'll go with

Day one
Day 4
Then daily
As previously recommended

 

[winemaker_3352]

I check mine daily..

 

[Runningwolf]

Day 1, day 7, and if not low enough whenever I feel it will be low enough.

Steve

I do about the same as Steve. Once it's done fermenting there is no need to check again unless if you're going to back sweeten.

 

[tonyt]

Daily until it's dry or until I rack to secondary. then not again until I am ready to rack and clarify.

 

[shoebiedoo]

I check mine on day 1 and then again on day 6 (or 7) If it's not down around 1.02 or so I check daily until it reaches that point. I wait a week after it's put in secondary then every couple of days till dry.

 

[Luc]

The first day when making the wine I check my SG. Just for adjusting the must.

Then never again.

The only exception is when making a wine which gets a story on my web-log. Then I only check when the wine is finished.

Luc

 

[greyday]

Depends on what I'm making; always before pitching yeast, then whenever I feel like I should (i.e., when fermentation starts slowing and/or when taste or time tells me I should probably end fermentation). Normally it's around 6-7 days from pitching yeast, or in simpler terms, whenever the airlock bubbles slow dramatically.

When making the port I was checking daily (after the first 3 days) because I was fortifying at a specific point. With the dry plum I don't think I bothered checking after pitching the yeast at all, since I was fermenting to dry and I don't really care that much about specific ABV. So it's all relative, whatever you're comfortable with, just make sure you have your starting numbers of course...