Simple question and I am sure there is a simple answer....
If I put some sugar in (say 1lb) and then after a few days how do I measure the density of the must? the bubbles make the must not unlike coca-cola and when put into a hydrometer the bubbles stick to it and make it rise upwards. How do I get an accurate measure (or even a rough one)?
I usually just give the hydrometer a spin (twirl). This knocks off the bubbles momentarily and you can develop a knack for getting it to "settle" on the correct reading before it slowws to a stop and more bubbles cause it to "float" again. Hope this helps.
Charlie
Robert wrote:
Charlie's method is the accepted method. In truth, there is not accurate way of measuring SG during fermentation but then you do not need an accurate measure. Just get a rough reading and that let's you know how things are progressing. The only time I measure SG during fermentation is when I am racking it. If it is within 5 points of where I want to rack it I do so. I do not bother recording this number and use it for noting else.
Ray
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