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Hi Wraith I thought I would drop you a line on how it is going.Well I'm pleased so far the liquid is fizzing away quite nicely. I removed the bags of pulp as per the recipe and managed to get a few more litres squeezed out.Total liquid was about 4g.Tues - I took another SG reading and it had crept up slightly to 1.100.Wed - Stirred and took another reading this time it had dropped to 1.080.As I only had 4g and was aiming for 5g I added another Gallon of water which has brought the SG down another point to 1.070.So now I'm waiting as per the recipe for it to reach 1.010 before I transfer to a secondary.Two quick questions if you don't mind?1. Are you supposed to leave the red cap that comes with the airlock when you transfer to secondary?2. What is the best way to cork my bottles, bearing in mind I have no floor corking machine?Thanks Paul
Bear in mind that to get a decent reading there needs to be no 'gas' absorbed within the must as this will give the hydrometer more 'lift' and sisplay a higher SG than is accurate, hence: you'll think the finished wine has a % higher than is the case...? Hope that makes sense..?
UPdateI have taken an SG reading and it's reading 0.998. The hydrometer is in the yellow section.The Airlock bubbles have subsided to about 1 every minute.I had a quick taste and it tasted fizzy with a definate alcohol hit.The next part of the recipe is as follows...9. When ferment is fully complete (S.G. has reached 1.000 or less -- about 2-3 weeks) siphon off sediment into clean 6 gallon glass carboy secondary. Stir in the 6 crushed campdens or 1/4 tsp of potassium metabisulfite and reattach airlock. My problem is it's only been fermenting for about 1 week and 2 days and it's still making noises.What would you recommend Wraith?Paul
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