bilbo-in-maine
Senior Member
- Joined
- Sep 24, 2005
- Messages
- 611
- Reaction score
- 2
I just started this kit tonight. Measured water ok up to the 6 gallon line
after putting in the concentrate (bentonite went in first - some lumps
never did stir away). The temperature was at 80 degrees F, a little warm I
says to myself. The SG was 1.080 to 1.082, not quite sure because the
hydrometer floating around in the wine thief kept reading differently
depending upon how it was twirled and then held - I hae to get used to
using all the equipment. I took Masta's advice and checked the calibration
of the hydrometer in 60 degree water, and it looked like it read .998, a
tick off. If this is so, the readings I take from now on need to be adjusted
by .002 units, right? Heeding Hippie's statement that a warm must will
give a lower SG, I figured I have two things skewing a reading near the
one the kit says I need, 1.085 - 1.095.
I will proceed without adding sugar, assuming that as the must cools
(outside on a chilly Maine evening) closer to 75F, and that my hydrometer
is off by a tick, that I will have an SG around the low end of the desired
range. I'll add the yeast in about 30 minutes. Maybe someone can offer
quick advice before that. All thoughts will be much appreciated!
Bill
after putting in the concentrate (bentonite went in first - some lumps
never did stir away). The temperature was at 80 degrees F, a little warm I
says to myself. The SG was 1.080 to 1.082, not quite sure because the
hydrometer floating around in the wine thief kept reading differently
depending upon how it was twirled and then held - I hae to get used to
using all the equipment. I took Masta's advice and checked the calibration
of the hydrometer in 60 degree water, and it looked like it read .998, a
tick off. If this is so, the readings I take from now on need to be adjusted
by .002 units, right? Heeding Hippie's statement that a warm must will
give a lower SG, I figured I have two things skewing a reading near the
one the kit says I need, 1.085 - 1.095.
I will proceed without adding sugar, assuming that as the must cools
(outside on a chilly Maine evening) closer to 75F, and that my hydrometer
is off by a tick, that I will have an SG around the low end of the desired
range. I'll add the yeast in about 30 minutes. Maybe someone can offer
quick advice before that. All thoughts will be much appreciated!
Bill