When do I take SG?
- Thread starter Vinegar
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Two most important SG measurements are at the beginning before fermentation, called “original gravity” or OG, and after fermentation completes, called “final gravity” or FG. With these two one can pretty accurately calculate ABV or the alcohol by volume
An SG measurement is taken at the very beginning. Daily measurements will show the progress of the ferment - some will be ridiculously fast and some will be ridiculously slow. Ignore the calendar. No change for 3 days is accepted as a sign the ferment is done. As Jim mentioned, the OG and FG will give a good approximation of ABV.
Yes, it can be a challenge sometimes. When my must is thick I line the bucket with a brew bag. It acts as a filter and I can easily remove liquid between the bag and bucket. There are numerous other options. Pressing a sanitized strainer, for example, into the must will reveal liquid.
Yes, it can be a challenge sometimes. When my must is thick I line the bucket with a brew bag. It acts as a filter and I can easily remove liquid between the bag and bucket. There are numerous other options. Pressing a sanitized strainer, for example, into the must will reveal liquid.
I made a jig from PVC pipe, with holes drilled in it. I wrap it in a fine mesh bag and plunge into the must. I can put a wine thief or racking cane into the tube for withdrawing wine.
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You may want to check out @winemaker81 website Bryan's Wine & Beer Making Site – fine wines since 1981 …
He has lots of tutorials and white papers that explain these topics really well.
MoreWine! also has a great list of manuals MoreManuals! Winemaking Guides | MoreWine
This should help get you started and fill in gaps that you may have with your knowledge.
you sure you didn't repurpose your sewer field line lol
Dawg
absolutely positive .....
