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I have a batch thats been fermenting now for over a week and wanted to use my new hydrometer.. I didn't have it when I started so I have no OG.. The bubbling has slowed a lot but still is going.. I threw the hydrometer in and it read 1.020 .. Now I don't really know if that reading actually tells me anything since I don't have anything to base it off of? Can the 1.020 reading actually tell me anything useful? Is there something that I should be shooting for as far as the reading goes?
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Same here on the gauges..got mine not long back too. Lower it goes the better as far as I can tell. 1.000 or lower is ideal. 1.020 means it still has quite a bit of sugar in it..prob taste sweet to the tongue in fact. Would surely give it a while longer and see if it sinks deeper. If it aint dropped any in another week prob be best to go ahead and run it just to get rid of it and then try to recall how you done it and do it different next time. Running from where it is now will make good hooch just not much of it. Or has worked like that for me in the past. Your results may vary of course..lol. The additional wait will also give it time to clear up and settle out more.
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Alright.. did a little reading on it and I got it now.. Once the sugars are dissolved and more alcohol is there buoyancy is changed and it sinks deeper. And I planned to wait awhile it does still taste a little sweet and bubbling at least 10+ times a minute
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Yeppers eggxactly on the sinking stuff. My last one sunk so low it went below the end of the white paper with numbers on it. Sounds like your doing good especially since its still actively working. Its trying to do a good job..lol.
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if its still bubbleing why are you thinking its time to cook it???? It sounds like its still fermenting??
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I wasn't planning on cooking anytime soon.. Thread started jus asking about the meaning of my reading on the hydrometer.
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Uh huh..this is getting sorta like the off branded Xyzzz.org place. Total naggin..lol. J/K folks. It takes a Village huh?
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Just started a new wash. 25 lbs sugar, 13 gal h2o, 1 6oz can mater paste, 2 freshly squeezed limes, 2oz of flieshmanns yeast. My OG was a tad high 1.11, should have been 1.088 when its all said and done I hope to end up with 14% ABV, or ther bouts. I'll let ya'll know. Just pu'er togather bout 45 mins ago and looking like I already am getting some fiesty fellers on the move down ther!
Oops! I forgot......5 lbs cornmeal too!
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" Originally Posted by: Mkjt88  Alright.. did a little reading on it and I got it now.. Once the sugars are dissolved and more alcohol is there buoyancy is changed and it sinks deeper. And I planned to wait awhile it does still taste a little sweet and bubbling at least 10+ times a minute Oh sorry dude I misread... ya know even if you did'nt get the first reading and you want to know if its finished you can still take the reading for a few days in a row and when the sinking stops --- its done. Just sayin.."
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Sounds like a great start. Let us know how it goes. I got about 12-13 gallons working of 2nd Gen SF (minus added backet). So far it has 20 lbs sugar in it. Thinking of adding another 4 or 5 lbs in a few days. Not sure which yeast has got a hold of it. The original ferment had both bread and distillers yeast in it and it got infested from the residuals in the grain bed. Originally Posted by: fatboylo Just started a new wash. 25 lbs sugar, 13 gal h2o, 1 6oz can mater paste, 2 freshly squeezed limes, 2oz of flieshmanns yeast. My OG was a tad high 1.11, should have been 1.088 when its all said and done I hope to end up with 14% ABV, or ther bouts. I'll let ya'll know. Just pu'er togather bout 45 mins ago and looking like I already am getting some fiesty fellers on the move down ther!
Oops! I forgot......5 lbs cornmeal too!
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Originally Posted by: bigwheel Sounds like a great start. Let us know how it goes. I got about 12-13 gallons working of 2nd Gen SF (minus added backet). So far it has 20 lbs sugar in it. Thinking of adding another 4 or 5 lbs in a few days. Not sure which yeast has got a hold of it. The original ferment had both bread and distillers yeast in it and it got infested from the residuals in the grain bed. I'll keep you post Big......You know the last time I did that plug it again thing with more of the sweet stuff, I ended up with some ex cell lent hooch and a lot of it.....Good luck, let me know!
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Will keep you posted. Noticed yesterday it seemed to be settling down a bit and had stopped most of the hissing and gurgling. Prob time to dump more. Thanks for the tip on adding the sugar in stages. Finally dawned on me thats why the last wash sunk so low with the checker..it wanted more sweets..lol.
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" Originally Posted by: bigwheel Will keep you posted. Noticed yesterday it seemed to be settling down a bit and had stopped most of the hissing and gurgling. Prob time to dump more. Thanks for the tip on adding the sugar in stages. Finally dawned on me thats why the last wash sunk so low with the checker..it wanted more sweets..lol. Yepper, and I'm thuncking your yeasties are a tad bit more tolerent at that point as well......let me know how it works out!:)"
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Can you believe I have not be able to sneak a sugar buying trip into my busy schedule? Bad aint it? Course Obamie keep calling trying to help him figger out how to get out that Arab mess he got us into...then Sick Willie keeps calling for tips on how to get the young man reelected. Its been a bruiser on an agenda the past few days. Its been 9 days or close since the wash got birthed and its clearing up..but I do plan to dump some more...soonish. .
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