Gravity Question

I have not made the mixture you specified but it sounds absolutely yummy. The two have similar characteristics but together I bet you get more depth and complexity. I have made each separately. Your proportions sound excellent. I do not understand how the hydrometer could have been sinking to the bottom. It should have been floating high. I can only guess that it has cracked or something and is bad. Better get another. They are cheap anyway.

As far as getting the potential alcohol right, if you have already started the fermentation, and I hope you have, don't worry about it. your proportions sound not bad. I would guess that you have between 13 and 14% so just adjust everything to taste at the end and don't worry about it. There has been a lot of discussion on the group lately and really, why do we have to know exactly what the alcohol level is. It is useful and informative but not essential. It is more important to have the hydrometer to ensure proper completion of the fermentation so you should be sure to get a good one. You will be in the ball park and I bet you are going to come out with an excellent wine. Do protect it with sulfite and protect it from sunlight as blackberry is very sensitive to light bleaching and to oxidation.

Good, you have me excited now.

The hydrometer is ok, I tried it in some other batches that I started that same day. Are hydrometer readings accurate when dealing with thick pulpy must?

Thanks,

David

If the must is too thick, it can be hard to measure things properly, but that shouldn't be a case here with 7 pints of water. Also, the thickness should keep the hydrometer up and not down, as Ray already mentioned.

Try straining the must to get just the liquid and measure that. If it's still too thick, you can always take a measured must sample, dilute with same amount of water, measure the sg and then multiply the sg part above 1.000 by 2 (ex., measured 1.050 on diluted sample is really

Pp

That's a good idea I may try that.

David

Sometimes common sense is outright brilliant.

Dick

Ok, now all the pulp is floating on top. I was able to scoop a clear spot where I got a less pulpy sample. The gravity of the sample was almost 1100 and I started this batch Saturday. The yeast I used was Pasteur Red Star. Is this yeast tolerant enough to ferment to these levels or should I through in some Lalvin just in case. I guess I could just wait a week and see where the gravity is but I am worried that I wont be able to get the fermentation started again once it gets to a high ABV. I am really aiming for a dry wine.

Am I just worrying to much?

Thanks,

David

Yes, you are probably worrying too much. But that is the nature of being a new wine maker. It just seems like it should be so complicated but really it is so easy. Just don't let your worry turn into fiddling with your wine because that will do more damage than almost anything. Let nature take it's course. Glad PP could see around your hydrometer problem. I guess I had just assumed that you were straining your sample. Assuming was my mistake.

Your Red Star Pasture should work out fine I have used in on 14% dry Dewberry wine. Made a very nice dry wine.

Now that your fruit is floating on top of the must, remember to punch it down (mix it down) 2 or 3 times a day. Use your hand and squeeze it with your fingers as you do so. This will get better yield. It is bubbling and hissing nicely isn't it? When the cap falls (fails to rise) then strain it to secondary, put an airlock on it and LEAVE IT ALONE. At least until it finishes fermenting. Don't do any testing or hydrometer measurements or anything. As long as the hydrometer is working it is doing fine.

Keep us informed. I am interested in how this one comes out.

Ray