SG Target ranges throughout the process?

[Alstang1]

I am just curious if anyone has an average SG target range throughout the winemaking process. I know with some of you having made many batches of wine, you see some kind of consistancy. Could you share that with me and explain why one may have varriances?

Thanks for the help.


Al

 

[Wade E]

Every kit ferments differently, even if you bought 2 of the same kit they would most likely have different SG's during the same period as yeast cells in each kit will multiply faster or slower than then the other. Temperature will play a big role in this also as warmer temps will ferment faster. That being said, once a fermentation gets going it produce its own heat source which will make it ferment even faster so there really is average.