The forager
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I added food grade glycerin to my airlock. I can hear the wine fizzing but no action in the airlock. What could the problem be?
Your hydrometer has to float. They sell tall skinny tubes that you put a sample in and float the hydrometer. Or if you have a thief you can pull a sample with a thief with the hydrometer inside of the thief and read it that way.How does one know if fermentation is finished in a bucket (primary vessel)?
I’m so new to wine making. Haven’t got the hang of gravity reading yet. Original was 1.040 and yesterday it looked like the same reading.
Could it be winding down fermenting at only 6 days?
Thank you. So before adding the yeast. Ok, I'll do it on the next batch and record my reading. More just trying to get the routine and added things like pectolase etc sorted before worrying too much about readings. I've been using a general yeast so far, but going to change to a higher alcohol one for the next batch. Might try Rhubarb...You take 2 readings. One at the beginning before any yeast is added and write that down. Thats your original gravity. Then you get another reading at the end when its finished. The difference in these 2 readings tells you the alcohol percentage. Its a bigger thing with beer, but you also have to remember to correct your reading for the sample temp against the hydrometer calibration temp if you’re measuring a warm sample.
https://www.brewersfriend.com/abv-calculator/
Am using wine yeast only, so thats grand. I'll look at the vodka, and try that along with further protection as you mention from the fruit flies. I also read placing a clove in the airlock will help deter them, so have been doing that too.I have done a little wine, well a lot of wine volume-wise, but few recipes. I am generally looking at +/- 2lbs total sugar per gallon (including what’s in the fruit), if that’s any help.
As far as the bubbler thing, I use cheap vodka. It will kill any fruit flies, and should there be any of it going into the fermenter, eh. Fruit flies love the smell of fermenting wine. If you can get an old pair of pantyhose, cut a piece big enough to go over the bubbler and secure with a rubber band; the flies can’t even get to the bubbler!
Oh, one other hint I learned early on about wine. Make sure that you use a wine yeast. Some of these homemade wine recipes call for bread yeast, and that just won’t get it. Bread yeast has a very low tolerance for alcohol and dies out long before all the sugar is converted to alcohol. You end up with a very sweet, low alcohol wine.
First off, glycerin is fine for longer term aging. It keeps air out and does not evaporate. As for checking activity, using the thief, take a sample and tilt the tube about 45 degrees. If you see tiny bubbles crawling up the tube, there is still activity.How does one know if fermentation is finished in a bucket (primary vessel)?
I’m so new to wine making. Haven’t got the hang of gravity reading yet. Original was 1.040 and yesterday it looked like the same reading.
Could it be winding down fermenting at only 6 days?
I've had black mould grow in my glycerine/water mix in one of my home made glycol chillers (chest freezer etc). I'd stick to stallersan.I added food grade glycerin to my airlock. I can hear the wine fizzing but no action in the airlock. What could the problem be?
Ahhh, thats a good tip on the bubbles in the thief. I will look at that.First off, glycerin is fine for longer term aging. It keeps air out and does not evaporate. As for checking activity, using the thief, take a sample and tilt the tube about 45 degrees. If you see tiny bubbles crawling up the tube, there is still activity.
There are any number of sites that explain the use of a hydrometer. It is not complicated. Please don't get caught up in the numbers game. Wine does not have to finish at 0.997 or whatever to be done. Your knowledge will come with experience.
Do you mean add Starsan in the airlock?I've had black mould grow in my glycerine/water mix in one of my home made glycol chillers (chest freezer etc). I'd stick to stallersan.
I have a few plastic fermenters who's airlocks don't bubble, the seal on the lids aren't the best and slowly leak.
They are closed enough not to cause issues and as long as I know the yeast are happy... I'm happy
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