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i have a 15 bottle wine kit red cab sauv the hydrometer read 1082 i have left it open to air first ferment at room temp 22-24C for 8 days there seemed to be movement going on and a froth on top the bucket was covered by lid but not snapped on tight.
Over 24hrs ago i racked it into the demijohn put in air lock with water and the temp has been kept the same.
I have made own wine with kits before some years ago and wanted to do it again .
And can rememmber not long after siphoning into fermenter it would start bubbling away.
Well this has yet to happen so i thought i would test the gravity and it is now reading 996.
Also after siphoning there was a lot of sediment left in bucket which i flushed down the sink as per instructions.
On the hydrometer between 990+1000 it reads bottel but that seems to quick when it has really only beem in its first ferment (open to air)and in demijohn 24hrs.
I did notice when i siphoned and got a mouthfull of wine LOL it tasted quite strong but not nasty strong
just quite a kick.
This kit came from i brew and it specificatly says no need to add sugar as the sugar is in the cans of must which must be right as the hydrometer has different readings.
In some wierd way has my wine finished real quick or is something wrong.
Do i need to add more yeast for the second ferment to take place or do i go ahead and add the
Stabiliser/and Finings
One more thing my hydrometer is new.
With my old one i used to know a calculation from begining reading to the last reading that told me the A/L/C content but cant remember it.
This new one shows the A/L/C content next to the readings so @ 1082 SP it showed the A/L/C content to be about 12% is this an estimate of the A/L/C content that should be reached at the end of fermentation before bottleing.
And does anyone know that calculation you can use to get A/L/C content if start ferment is 1082 end is 996.
Im sorry for rabling on but im pretty confused.
Can you help.
Brett
Over 24hrs ago i racked it into the demijohn put in air lock with water and the temp has been kept the same.
I have made own wine with kits before some years ago and wanted to do it again .
And can rememmber not long after siphoning into fermenter it would start bubbling away.
Well this has yet to happen so i thought i would test the gravity and it is now reading 996.
Also after siphoning there was a lot of sediment left in bucket which i flushed down the sink as per instructions.
On the hydrometer between 990+1000 it reads bottel but that seems to quick when it has really only beem in its first ferment (open to air)and in demijohn 24hrs.
I did notice when i siphoned and got a mouthfull of wine LOL it tasted quite strong but not nasty strong
just quite a kick.
This kit came from i brew and it specificatly says no need to add sugar as the sugar is in the cans of must which must be right as the hydrometer has different readings.
In some wierd way has my wine finished real quick or is something wrong.
Do i need to add more yeast for the second ferment to take place or do i go ahead and add the
Stabiliser/and Finings
One more thing my hydrometer is new.
With my old one i used to know a calculation from begining reading to the last reading that told me the A/L/C content but cant remember it.
This new one shows the A/L/C content next to the readings so @ 1082 SP it showed the A/L/C content to be about 12% is this an estimate of the A/L/C content that should be reached at the end of fermentation before bottleing.
And does anyone know that calculation you can use to get A/L/C content if start ferment is 1082 end is 996.
Im sorry for rabling on but im pretty confused.
Can you help.
Brett
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