Nov 5, 2011
The yeast activity has definitely subsided. It has been about 6 days since fermentation started.
The hydrometer I use is calibrated to read accurately at 60 degrees; note this is the temperature of the liquid being measured, not ambient air temperature. The liquid (i.e. must) is 72 degrees. According to the hydrometer correction chart, which I’ll publish later, I add .0013 to the initial s.g. of 1.096 giving me the corrected 1.0973. I’ll use 1.097.
Since the must s.g. started at 1.097, I expect the wine to contain about 13.5% alcohol.
Beginning s.g. – ending s.g. * 125 = % alcohol. So far, (1.097- .995) * 125 = 12.75%.
I measured the specific gravity today and it was below 1.000; around 0.995.
I racked the wine into another cubitainer (the secondary fermenter) using an auto siphon. I practiced using the siphon in a gallon milk jug filled with water siphoning into an empty gallon milk jug. I must say it worked very well though it took several pumps of the siphon to get it going. The cubitainer containing the must was about three feet higher than the new cubitainer. I put both cubitainers in 5 gallon plastic buckets I got at a grocery store. I refilled the airlock with new sterilizing solution.
I sampled the wine and it tasted pretty good – no off tastes and not sickenly sweet.
I moved the wine to the basement where the temperature is about 60 degrees.
One thing I have not measured is the acid level. Unfortunately, this needs to be done before fermentation, where the acid level can be adjusted. I need to order an acid titration kit (around $10) to do this next time. I am a firm believer in “you can’t control what you don’t measure”.
Another late finding: several green grapes were included in the must. These are unripe grapes which means they have too much acid and not enough sugars. Next year, the green grapes go into the trash bin.
And another late finding: the must leftovers were tossed. I found out many old vineyards spread them around the base of the vines for compost/fertilizer. Supposedly, this makes the grapes hardier. Next year, this will happen.
Next step: Dec 5, 2011 – rack wine into other cubitainer.
