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Was just wondering if anyone had any type of a learners guide to dealing with SG measurements? I notice that a lot of folks refer to their SG readings more than their ABV or proof readings. Thanks!!
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"Again you are asking about two totally different things......
Proof readings are taken when you are done distilling and with your distillate that you just collected.
OG--SG--and FG are taken with your mash, OG/SG is before you add yeast to your fermenter and after fermentation is finished you take a FG reading.
The calculator dieselduo mentioned is good reading........"
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Rank: Junior Member Groups: Registered
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Thanks to the both of you!! May sound like a dumb question, but how does one know the 'target' SG at which fermentation is pretty much done and its time to fire up the cooker? Does it depend on your target proof? What kind of mash you made?
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If your air lock is stopped or VERY slow and the SG (specific gravity) does not change for 2 days it is time to cook.
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Rank: Junior Member Groups: Registered
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Originally Posted by: Hokey  If your air lock is stopped or VERY slow and the SG (specific gravity) does not change for 2 days it is time to cook. Thanks Hokey. I dont use an airlock, just a 6 gallon pail covered with a towel in laundry room (advantage of being single lol). Its been going for about 5 days now, and is still bubbling, but only showing 2% potential alcohol. Didnt check SG upon pitching yeast, but right now its dead on at 1.010. What ya think, 2% potential is pretty low aint it?
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Rank: Advanced Member Groups: Registered
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Hello. A whole lot depends on what your wash is. And yeast used. 1.010 could be lower and 2% could be higher. I would keep track of the gravity and run it when it stops. good luck and happy hoochin.
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Rank: Junior Member Groups: Registered
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Little confused here, I checked my SG yesterday morning, it was at 1.010, about 3% potential ABV. I checked it again this morning, and its at 1.000, and dead on at 0% ABV. Ive never checked SG until this mash, Ive always gone off when the bubbles stopped. How can this be normal?
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" Originally Posted by: Tracyman0111 Little confused here, I checked my SG yesterday morning, it was at 1.010, about 3% potential ABV. I checked it again this morning, and its at 1.000, and dead on at 0% ABV. Ive never checked SG until this mash, Ive always gone off when the bubbles stopped. How can this be normal? I think I see what you did, you took readings at the wrong time in the fermentation process. If you took that reading before you added yeast or at least before fermentation started it would have been different. I think you ment - potential alcohol by volume. That reading should be taken before the fermentation is done and really it should be very early in the process. You said it was 1.010 and then later it went to 1.000 well that means that is finished consuming the availiable sugar in the wash so the hydrometer sank to the finished point on the hydrometer. Next time you do a wash use that same hydrometer and once your wash is cooling take your readiing, thats when you will get the most accurate reading for the ---potential alcohol--- then days later in the process you can take more readings and the hydrometer will continue to sink as the yeast uses up all the sugar and finishes at 1.000. Remember, potential alcohol is what the wash may produce, and with the sugar at its highest level thats when you get that reading. ABV. is a reading that we get form the finished product or white lightnin. And that of course is taken with a alcohol proof hydrometer. Hope this helps ya out some anyway...."
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Rank: Junior Member Groups: Registered
Joined: 11/28/2012(UTC)
Posts: 77
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Originally Posted by: heeler I think I see what you did, you took readings at the wrong time in the fermentation process. If you took that reading before you added yeast or at least before fermentation started it would have been different. I think you ment - potential alcohol by volume. That reading should be taken before the fermentation is done and really it should be very early in the process.
You said it was 1.010 and then later it went to 1.000 well that means that is finished consuming the availiable sugar in the wash so the hydrometer sank to the finished point on the hydrometer. Next time you do a wash use that same hydrometer and once your wash is cooling take your readiing, thats when you will get the most accurate reading for the ---potential alcohol--- then days later in the process you can take more readings and the hydrometer will continue to sink as the yeast uses up all the sugar and finishes at 1.000.
Remember, potential alcohol is what the wash may produce, and with the sugar at its highest level thats when you get that reading.
ABV. is a reading that we get form the finished product or white lightnin. And that of course is taken with a alcohol proof hydrometer.
Hope this helps ya out some anyway.... Thanks Heeler....little more time on the good ole' forum over the last few days has helped me gain a better understanding of it!! 
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