Just wanted to know when do I use my hydrometer..? I'm making wine from frozen concentrates and you have to wait 12hrs. for temp. to be right before you can add the yeast..

Questions:

Do I take the SG right after I stir everything together (temps. around 95 when done)and add the numbers needed to make SG reading correct..?

Do I wait the 12 hrs. then check without stirring or stir it then check..?

THX..

Looking at the post I am assuming you are boiling everything, then cooling it down. Kind of like they make beer.

You can do that, however boiling wine juices or fruit tends to throw a pectic haze. That pectic haze becomes difficult to clear. Pectic enzyme will clear it eventually but it may take more time. Last year I made an apple wine. The juice was pasturized. It took almost 6 months to clear to my satisfaction. It took several additions of pectic enzyme for it to clear.

Wine makers usually mix everything up at room temp in the primary container and check the SG as they add sugar. Once the selected SG is reached add the rest of your desired chemicals. Then add the campden. Let it sit for 24 hours before adding the yeast. The campden will sterilize the must and prepare it for the yeast.

When I am using a frozen concentrate, or fruit I just thaw overnight in the primary to make sure everything is at room temp before starting with the rest of the desired recipe.

Since you are at 95 degrees I would wait until it reaches room temp, then measure and adjust the SG as necessary.

I just brought the water to a boil then removed from heat, added sugar, and added the frozen concentrate which brought temps. down to 95f.

Waiting the 12 hrs. will ensure room temp.

When I go to check the SG at room temp. do I stir the must first..?

Or just check the SG without disturbing must..?


I forgot to add the campden.. It's just a 1 gallon batch. If we like it we'll make a 5 gal. batch and will add the campden, waiting the 24 hrs. before adding yeast..

Needs to be mixed well.

Thank you..