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Old Philosopher

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So...what happens when the wine in your secondary gets down to about, oh...say .988 SG? :< I'm just guessing, because my hydrometer only goes down to .990. :p
 

Julie

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I don't believe wine can go any lower than .990, that is why the hydrometer doesn't go any lower
 

Old Philosopher

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Well then, I just entered the Twilight Zone, because the .990 is completely below the surface! :rn
 

UglyBhamGuy

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Could the reading need adjusting for temperature?
(just asking.)
 

cpfan

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Have you checked the calibration of your hydrometer? The paper inside may have slipped a bit.

BTW, I've seen just below .990 before. It was when using Turbo Yeast with a sugar-water mixture.

Steve
 

Wade E

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Ive heard of it a few times here but have never experienced it.
 

Old Philosopher

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Could the reading need adjusting for temperature?
(just asking.)
Have you checked the calibration of your hydrometer? The paper inside may have slipped a bit.

BTW, I've seen just below .990 before. It was when using Turbo Yeast with a sugar-water mixture.


Steve
A check of the hydrometer shows 1.000 at 70 F, and about .999 at 80 F.

you could name it "sahara"
teehee
I might sell it to the local model rocket club..... :)
 

djrockinsteve

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Calibration and adjusting for temperatures could be throwing you off. My current wines have reached .990 at mid 70's. At this point the majority of the sugar has been eaten up or the alcohol is killing the yeast or both. Wine is dry at this point.

Back sweeten and add sorbate plus a pinch of k-meta.
 
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