modernhistorian
Junior
I've been making wines for about nine years, mostly kit wines but also country wines from Palisade peaches as well as mead. A couple of years ago, I bought a hydrometer that reports the specific gravity electronically, and noticed a strange (to me) phenomenon. After pitching the yeast, the SG would rise for up to 24 hours before beginning to fall. The temperature is held constant during this. For example, I started a Nebbiolo this week, and the SG rose from 1.091 to 1.099 over 22 hours before beginning to fall.
Is this a known process and, if so, what is the cause? Should I calculate my ABV from the first reading I take, or the highest? Thanks for any insight.
Is this a known process and, if so, what is the cause? Should I calculate my ABV from the first reading I take, or the highest? Thanks for any insight.