When I was fermenting that orange wine I was rather surprised that it reached it's alcohol level in four days. I had the idea that it would take several weeks to a month but it went from new to lower than .99 in four days.
What do you think about that?
Well I think it would depend on the inital gravity, if it was low to start with then fermentation would obviously be quicker.
I don't think you took a hydrometer reading before you added the yeast did you?
Charlie
That's correct but I've checked the hydrometer on water and it read 1.00 as it was supposed to. So the orange juice would be significantly heavier. And the reading after just four days was off of the top of the scale well below
0.9
The point isn't whether the hydrometer is accurate, it's how much sugar was available to convert to alcohol.
My guess is the same as the others who have commented: you didn't have much sugar in your orange juice, it was done in four days, and you don't have much alcohol in your orange wine.
In ten lbs of unpeeled oranges I added 6 lbs of sugar.
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