jwalker1140
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- Jan 31, 2011
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I just finished monitoring fermentation of a wine kit using a refractometer for the first time. I used the MoreWine spreadsheet and I definitely prefer this approach to using a hydrometer.
That said, I noticed something odd and wanted to see if anyone has experienced something similar and can offer an explanation. When I took the initial reading, before pitching the yeast, the line in the refractometer was very sharp. As fermentation progressed it got increasingly fuzzy, about the width of one degree. Today is day 17 and as I went to stabilize I took another reading and the line was perfectly sharp again, like on day one.
I originally assumed the fuzziness was caused by the increasing level of alcohol but now I think it must have been the yeast or CO2 or something else. Does anyone know how to prepare a sample during active ferment that will make for a sharp reading?
Thanks,
Jason
That said, I noticed something odd and wanted to see if anyone has experienced something similar and can offer an explanation. When I took the initial reading, before pitching the yeast, the line in the refractometer was very sharp. As fermentation progressed it got increasingly fuzzy, about the width of one degree. Today is day 17 and as I went to stabilize I took another reading and the line was perfectly sharp again, like on day one.
I originally assumed the fuzziness was caused by the increasing level of alcohol but now I think it must have been the yeast or CO2 or something else. Does anyone know how to prepare a sample during active ferment that will make for a sharp reading?
Thanks,
Jason
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