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HOI:03 – Checking Wine Fermentation

HYDROMETER
Checking Wine Fermentation
Basic facts: 1 litre of water weighs 1 kg (1.000 grammes)1 litre of alcohol weighs 0,8 kg (800 grammes)1 litre dissolved sugar weighs 1,59 kgWhen the must begins to ferment it has a high sugar content.

The hydrometer (with Oechslescale) reading is +80 degrees, and as the sugar ferments out the hydrometer sinks lower and lower.

Take readings of the must.If the lock is “plopping” it is fermenting.If the lock is silent, take a reading again after at least 24 hours.If the hydrometer reading is lower, the wine is fermenting.

If the reading has not fallen, check the wine to see if it ready. Refer to the relevant table.

If fermentation has not started (takes 24-48 hours), contact your nearest home brew shop.

1080 degrees 1075 degrees

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  • HYDROMETER CHOICES
  • SGI:01 - HYDROMETER
  • SGI:02 - Function
  • SGI:03 - Basics
  • SGI:04 - Calculate
  • SGI:05 - Start of Fermentation
  • SGI:06 - Fermentation Finished
  • SGI:07 - Wine Ingredients
  • SGI:08 - Overview
  • SGI:09 - Drawing Off the Wine
  • SGI:10 - Checking Wine Fermentation
  • SGI:11 - Fermentation Progress
  • SGI:12 - Timing Sugar Additions
  • SGI:13 - How to Add Sugar Properly
  • SGI:14 - Calculate Chaptalisation
  • SGI:15 - Readings for Best Flavour
  • SGI:16 - Sweetness for Diabetics
  • SGI:17 - Conclusion by Gert Strand
  • HOI:01 - Wine Ingredients
  • HOI:02 - Drawing Off the Wine
  • HOI:03 - Checking Wine Fermentation
  • HOI:04 - Fermentation Progress
  • HOI:05 - Timing Sugar Additions
  • HOI:06 - How to Add Sugar Properly
  • HOI:07 - Calculate Chaptalisation
  • HOI:08 - Fermentation Progress
  • HIO:09 - Sweetness for Diabetics
  • HOI:10 - Conclusion by Gert Strand
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