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Níl_fhios_agam · 07-28-2008, 06:50 PM

Right. There is a good chance that I am the idiot of the year. I got myself a turkey baster today to enable myself to take a sample easier. To try it, I sterilised it and took a reading. .0998 - WTF???

This got me thinking one of two things has happened. One, the yeast I put in, less than 24 hours ago has gotten down from 1.010 to 0.998 - unlikely. Or two, I took the reading incorrectly. Heres when it hit me. Because I didn't have baster I had to syphon to another carboy first, I then tipped the remaining brew, sediment and all, into a trial jar and took a reading. It is occurring to me now that the sediment may skew the SG reading, could this be the case? And if so, what will become of the fresh yeast I added last night, will this just die with nothing to do and be left there when I syphon in a couple of days, or will this wreck the taste and outcome of the brew.

Níl_fhios_agam · 07-29-2008, 07:15 PM

Bump.

Anyone have any opinions on this? My wine is in limbo at the moment and I am not sure what to so. Any help you be MOST appreciated

!!

***Yooper*** · 07-29-2008, 08:33 PM

Well, it's ok. don't worry so much! Now you know that you shouldn't ever, ever, tip the carboy to take a sample. You'll resuspend the yeast and sediment, as well as aerate the wine. So, don't do that any more.
Edit- sorry, I reread that and realized you only tipped to get the end of the lees as a sample. Still, use a wine thief or turkey baster next time!

So, let it sit a few more days so all the old yeast and sediment can settle, and the new yeast will also settle and not cause a problem. It is entirely possible that the new yeast did "clean" up all the remaining sugars- to go from 1.010 to .998 isn't a very big jump at all.

Wait until you're at .996 or whatever your kit recommends, and then carry on with the steps where you left off. It'll be fine!

Níl_fhios_agam · 07-29-2008, 08:54 PM

Quote:

Originally Posted by YooperBrew

Well, it's ok. don't worry so much! Now you know that you shouldn't ever, ever, tip the carboy to take a sample. You'll resuspend the yeast and sediment, as well as aerate the wine. So, don't do that any more.
Edit- sorry, I reread that and realized you only tipped to get the end of the lees as a sample. Still, use a wine thief or turkey baster next time!

So, let it sit a few more days so all the old yeast and sediment can settle, and the new yeast will also settle and not cause a problem. It is entirely possible that the new yeast did "clean" up all the remaining sugars- to go from 1.010 to .998 isn't a very big jump at all.

Wait until you're at .996 or whatever your kit recommends, and then carry on with the steps where you left off. It'll be fine!

Great stuff.....thanks very much for getting back to me, I was worried there for a while. I am taking notes throughout this whole process so none of this will be repeated.
Thanks again.