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Old 12-24-2008, 01:05 AM   #1
Dec 2008
Posts: 65
Liked 2 Times on 2 Posts

So for about 3 weeks the SG of my concord wine has been 1.010. Each time I check the SG I notice a good coat of CO2 bubbles clinging to the sides of the beaker. How do I know if I am taking a accurate SG or if the CO2 bubbles are throwing off my level?

Or maybe the extreme carbonation is from using bread yeast? Go easy on me, its my first batch of wine.
Apfelwein- 5 gallons aging
Welchs Concord- bottled
Cranberry-5 gallons in secondary

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Old 12-24-2008, 01:25 AM   #2
Boerderij_Kabouter's Avatar
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,763
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You can just set it out for an hour if you like. Then check it.

For future batches, Yooper is the resident expert with country wines. She has many tried-and-true recipes in her drop-down.

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Old 12-24-2008, 03:34 AM   #3
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

The carbonation has nothing to do with the bread yeast. Just take the top of the hydrometer in your hand and spin it like a top. That should shake most of the bubbles off of it, giving you a more accurate reading.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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Old 12-24-2008, 10:07 PM   #4
Oct 2008
Posts: 19

I always shake mine up and let it sit for a while then take a reading
Secondary: Apfelwein
Primary: Hard Pink Lemonade

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Old 12-25-2008, 05:22 PM   #5
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

Pour the sample back & forth between two glasses about 15 times.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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