Rising Specific gravity

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This may sounds a rather stupid qus, but being very new to brewing were
really not sure of the problem

I know this is a brewing group, but in addition to brewing some beer we
decided to have a go at some wine.   The starting specific gravity was 1070
(was suppose to be above 1080 i believe) so i guess this was a little low
for wine i believe but didn't believe that was too much of a problem?  well
we've left it 8 days to ferment, and took a reading of the gravity again and
it seems to be giving a reading of 1083....  so in effect has risen....
anyone had any similar problems ??

sorry if ive not been too clear....  let me know if ned any further info...

thx



Re: Rising Specific gravity


On Tue, 29 Nov 2005 21:31:29 GMT, "Poppy&Stella Brains"

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A brief summary of the recipe and method would help but ...

What you described isn't actually possible. The most likely
explanation is a fault with your hydrometer.

Test it in plain tap water .... it should read about 1000 at about
room temp.

steveb

Re: Rising Specific gravity



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Hi

Or taking the 2 SG readings at different temperatures and not
compensating for this fact.

Regards
KGB


Re: Rising Specific gravity



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info...

or forgettin to add the yeast.... doh!   what u think will happen, we had
left the solution a week... and then added the yeast this evening when we
realised that was what we had forgotten to do (each thinkin the other had
put it in..)



Re: Rising Specific gravity


That's funny :)


Re: Rising Specific gravity


On Wed, 30 Nov 2005 23:21:43 GMT, "Poppy&Stella Brains"

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:)

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