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Old 12-24-2008, 01:05 AM   #1
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Default How do you know when you have an accurate SG when the wine is so carbonated?

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
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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
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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
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Old 12-24-2008, 10:07 PM   #4
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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
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Pour the sample back & forth between two glasses about 15 times.

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