Probably too late. You want to get a reading before you add your yeast, so you know what SG you are starting at. That reading, in conjunction with the reading when you are finished allows you to determine how much alcohol you have produced. Readings during fermentation allow you to monitor your progress.Thanks for the reply.
Yes its 4.5 litres, so not huge. What about the base reading, is now the right time to do that? Or is it to late?
I'll add on to what @cmason1957 said. In addition to the same reading three days in a row, it should be below 1.000 for three days in a row to be finished. For instance, if you get .997 or lower, three days in a row, you're done. If you get 1.014 three days in a row, you have a stuck fermentation, as there is still sugar to be consumed.Absolutely, there is a reason to use a hydrometer. When the reading stays the same for about three days in a row, then the fermentation is done. Don't trust counting bubbles in your airlock or any other method, use the tool.
And how do I know, when fermentation is finished, what hydrometer should show?The 1.080 will get you about 11% ABV and the 1.100 about 13.75 ABV. But that is all the hydrometer is going to tell you at this time. The final wine is a product of the recipe and post fermentation additions.
When I gave you those numbers I was using .995. What people say is it's done when the hydrometer reads the same for 3 days. I don't worry about it since mine age for 10-12 months but being your first batch I'm sure you will want to bottle it.And how do I know, when fermentation is finished, what hydrometer should show?
What you heard is incorrect for the most part.I read somewhere that I cant give contact with air while its fermenting. But to take sample for hydrometer read, I need to open anyway. What is best way to do that, not to contaminate wine. Or its myth an i can open when i need?
You weren’t necessarily in the wrong place, it’s done both ways. Yeast does need a little O2 early in the process to aid with speedy reproduction, after that, not so much. Despite that, once fermentation starts, you can airlock your vessel or not, personal preference.I was reading a lot before start make wine, but looks like i was reading in wrong place and started from second fermentation straight away ( pipe in jar with water from beginning)...