JDRAutoworks
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- Jul 20, 2009
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Ok yesterday I started my raspberry (from concentrate) and raisin blend in my primary. I was aiming for a non-gasoline wine and shot for a 1.085 SG. I ended up right at 1.088 SG after adding small amounts of sugar at a time. I would stir, sit, stir, and check the SG.
Feeling happy with my SG and rechecking after about a hour I added my yeast. I checked it this morning (about 12 hours after adding the yeast) gave it a stir and checked the SG. Well it is now at 1.110 SG....
Is this normal? Only thing I can figure is that when I started the batch the raisins had not 'released' all of their sugar. Is this what happened? How in the future if at all can I estimate this kind of thing? I guessing it's probably going to be a experience thing.
Thanks,
Jerry
Feeling happy with my SG and rechecking after about a hour I added my yeast. I checked it this morning (about 12 hours after adding the yeast) gave it a stir and checked the SG. Well it is now at 1.110 SG....
Is this normal? Only thing I can figure is that when I started the batch the raisins had not 'released' all of their sugar. Is this what happened? How in the future if at all can I estimate this kind of thing? I guessing it's probably going to be a experience thing.
Thanks,
Jerry