MrMikeWhite

Recipes 

So I am fresh out the box to making wine. I got my 1 gal kit (due to space) and some books. Got a run going, sg was perfect per what it called for. What I don't understand is it says once the final gravity reaches 1.000 rack it in bottles. But according to my hydrometer, that would be 0% alcohol...... Am I missing something? Are all home brewers making non alcoholic wine? Lol

Thanks in advanced and I can't wait to share stories and recipes

saramc

Recipes 

The original gravity is your starting number, the point that ideally would ferment down to whatever the final gravity would be. So if OG is 1.090, FG is 0.998 ferment temp is 70F you have a wine with approx 12.1% ACV.
Handy calculator here---
http://dd26943.com/davesdreaded/tools/convert.htm

*Sara*

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Motto: quel che sara sara

MrMikeWhite

Recipes 

So is my hydrometer incorrect?

I wouldn't mind 12.6% alcohol

midfielder5

Recipes 

The hydrometer can only measure sugars that are present in the liquid. So when it hits FG, it measures what sugar left -- wine is usually very dry, so it is about 0. You have to calculate the ABV by using math and/or a computer program or app. Like the person who first responded, you are subtracting OG less FG then applying a formula. My hydrometer came with a little scroll like piece of paper which gives this same instruction, or it might be printed on the tool itself.

Yooper

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You don't want to bottle your wine when it gets to 1.000! Most wines will finish at .990 or so- and if your wine does, too, that means bottle bombs.

What kind of kit do you have? That will help us give you advice on it.

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Shooter

Recipes 

Yeah, don't just bottle at a certain point. Final gravity needs to be stable over several readings over many days.

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DoctorCAD

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A hydrometer does not measure alcohol, ever.

All it does is tell you how "thick" a liquid is. Thats all it can do.

Sugar-water is pretty thick (1.080 to 1.100 or so). Straight water is exactly 1.000. Pure alcohol is 0.789. A combination of alcohol and water in wine is around .990.

Free chemistry lesson for today.

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Just because something CAN ferment, does not mean it SHOULD be fermented.

MrMikeWhite

Recipes 

thanks guys! this is all great info.

I have the Vintners Best 1 Gal Wine Kit
http://www.northernbrewer.com/shop/vintner-s-best-one-gallon-wine-equipment-kit.html

also ordered 2 more glass carboys so i can have 2 runs going if i time them correctly

And again thank you, this all does make way more sense. My blueberry strawberry wine, blew the air lock off and my banana wine is bubbling away with a blow off tube.

saramc

Recipes 

If you have not yet done so, find a food grade bucket to use as your primary. You can typically scrounge them from bakeries/delis--avoid the pickle ones. You will find using bucket for primary prevents explosions, allows easy access to working with fruit and stirring...then when you transfer to carboy you have no blowouts.

Great reading in general on winemaking, for beginners especially at www.winemaking.jackkeller.net

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MrMikeWhite

Recipes 

I in fact due use a primary bucket, that what it blew off of lol. Super happy yeast

Thanks again all for helping a noob