Alcohol content and Spec. gravity Ques.

[Beckychick]

Hi all! I am just transferring my first ferment into a glass carboy. (5 gal) I've taken SP readings and have a question.

My original gravity reading was 1.10 After 8 days it is 1.04. That only gives me approx. a 8-9% potential alc.

I'm trying to hit 12-13% Will it rise as it ferments further in the carboy? Or do I need to do something now, like increase sugar?

Sorry I am new, only my 3rd batch! Thanks for any help!

 

[pvtpublic]

As long as your yeast is still active, your batch will continue fermenting until either all your fermentables are used up or until the yeast have made enough alcohol that they can't operate in it. Both of these depend on your o.g. and your yeast attenuation. I've racked batched of mead up to three times and i've never seen the yeast slow down at all. I would suggest racking it so you can get your must off the lees in order to avoid off-flavors as it ferments.

 

[deb_rn]

To avoid confusion, it's best to use 3 decimal places when stating the SG...
for example 1.010

I often start my wine at 1.080-1.090 because the alcohol doesn't overpower at that level. 1.10 is a little on the high side for my likes... but many people like to start that high.
What is your original recipe?... that will help to determine the next course of action.

Debbie

 

[Yooper]

Keep in mind that moving to the carboy in 5 days generally means to move it only when the SG is at 1.020 to 1.010. Sometimes it takes 7 days or so. You shouldn't move it until you're at least at 1.020 or lower. It's better to stir, aerate, etc, if it's still at 1.040 than it is to move it. If you've already moved it, then it may continue to keep going anyway. Check it in a day or two to make sure the SG is still droppping.

 

[Beckychick]

TY Debbie!
What happens when you start on the high side, like 1.100?

My recipe:

15 lbs fruit (strawb, blackberries, blueberries)
15 lbs sugar (started at 10 lbs, but the OG was 1.070)
10 tsp citric acid
1 pkt wine yeast and some nutrient

OG 1.100 S Gravity after 1 week 1.040

Thanks for any help!

 

[Beckychick]

Thanks Yooper! Should I pour it back into the bucket and watch it?

Hey my Dad is a Yooper from Manistique, well actually Germfask.

 

[Yooper]

Thanks Yooper! Should I pour it back into the bucket and watch it?

Hey my Dad is a Yooper from Manistique, well actually Germfask.

No, if it's already been racked, leave it where it is. Just make sure it doesn't stop or stall. Check it in a few days.

My husband is from Manistique- graduated from Manistique High School. Small world!

 

[deb_rn]

The higher your original SG, the higher the alcohol, and usually, the longer it takes to "settle down" and smooth out.
Take a look at your hydrometer real close. Usually there is a "potential alcohol" scale that tells you... if it ferments totally dry... approximately what your alcohol level will be at the end. With wine... if it's over 13%, some people find it a bit "harsh".

Debbie

 

[mmadmikes1]

I go for 13% almost always. At that level the abv is high enough to help preserve itself