I just started my first kit yesterday, a MM Renaissance Castel del Papa.
The must started at 78.5 degrees and 1.103 SG. I measured SG again after I pitched the yeast and added the bentonite and it was down slightly to 1.102. Fermentation started fairly quickly and was evident 5 hours later. By this morning, it was going strong.
One question I have is should I go to the trouble of taking a sample to measure SG or can I just bob the hydrometer in the primary? I have seen a couple of posts supporting both ways so I'm not sure if I risk getting inaccurate readings by not using the thief.
This picture was taken about 18 hours after pitching.
Cheers
The must started at 78.5 degrees and 1.103 SG. I measured SG again after I pitched the yeast and added the bentonite and it was down slightly to 1.102. Fermentation started fairly quickly and was evident 5 hours later. By this morning, it was going strong.
One question I have is should I go to the trouble of taking a sample to measure SG or can I just bob the hydrometer in the primary? I have seen a couple of posts supporting both ways so I'm not sure if I risk getting inaccurate readings by not using the thief.
This picture was taken about 18 hours after pitching.
Cheers