So my apple juice dark brown sugar experiment has been fermenting twenty days today. When I rack this first time should I let it splash or flow at the bottom gently? My reason for wondering is there are an awful lot of bubbles still kicking up and the airlock goes every 3 or 4 seconds and has been that way since around day 14 before it was a bubble a second. I know I need to take a reading but I hate losing a sample out of a gallon as well as the risk of contaminating the cider/wine whatever you prefer to call it. My plan was to rack tonight and crash until the night before thanks giving when I'll bottle. I just need a dead ahead explanation if where I need to be taking thing's. Usually my batches are white sugar ferment fast and clear well in their own. This ones a different deal. Thanks in advance.
thanksgiving wine.
- Thread starter dozer
- Start date
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You do not need to lose a sample to measure the SG. You can sanitize the cylinder and hydrometer that you use to measure the SG, then return the sample to batch when you are done.
hydrometer measurement is necessary. 14 days should have om completed fermentation. rack as normal.
I made two batches of lilac wine this spring using the same white sugar based recipe and fermenting in the same place with the same brand/date yeast. One took 4 weeks, one took two. I don't know why. Then in the bottle I noticed sediment forming, popped the cork, and found it was the 4 week batch fermenting again. I used to be confident with my "rustic" ways. I now own and use hydrometers.
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