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newbee
1 year ago 0 + -enjoyed your video - like yourself, I am very new to this hobby and would really like to see some very very basic information about the equipment and how to use it, such as what the equipment does and looks like - in particular, the the hydrometer - how is this read properly? I understand it is used to measure specific gravity of the wine, but how is this read? It is suggested the target of the S.G. should be <0.995 - marvellous - where does this show on the hydrometer? This is a very basic question but am stumped!
Right now, stage 2 where the half-filled fermentation lock has been attached to the carboy after transferring the wine from the pail. At that time (yesterday), there was no yeast film on top whereas two days before there was, and there was no yeast activity - in other words, the wine just sat there not doing anything.
Two books were mentioned - would you plese send these name and authors to me. The audio was not strong enough to pick up this information. Thank you.
joan-the newbee
nasv
1 year ago 0 + -hey Joan! I apologize for the sound/noise, it improved in some of our later episodes.
To answer the question about the hydrometer, you can see how we use it in other episodes, like episode 3! You'll see the hydrometer has numbers up the stem... in a nutshell, whever the liquid hits the hydrometer, that's your SG. This greater SG, the higher up the hydrometer will float... the lower SH, the more your hydrometer will sink. During fermentation, your hydrometer will slowly sink (but don't leave it in there!).
Now that you have the wine in the carboy, don't worry... the fermentation is calming, you probably will see a few little bubbles up the side and the airlock probably bubbles every few minutes. This will eventually calm. Take a hydrometer reading on one day and then at the same time the next day. If the reading is the same, fermentation is done for now and proceed with your next steps!