Killian_77
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- Feb 23, 2009
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I have had a jug of distilled water setting next to my fermentor. I took a hydrometer reading of my apfelwein and it read 1.002 @ 65*. I also took a reading of the distilled water since they have been at the same temp. It also read 1.002. My hydrometer is calibrated to 60*. Would you assume that the two points are due to the temperature change and my apfelwein is currently about 1.000?
I figured it would probably be about 1.000 and not much below because I added a little more dextrose in the beggining. It has been going 6 weeks at about 65-68* so I am going to go ahead and bottle.
I figured it would probably be about 1.000 and not much below because I added a little more dextrose in the beggining. It has been going 6 weeks at about 65-68* so I am going to go ahead and bottle.