LOL! My teenage daughter (don’t worry guys, she’s 16 and it’s legal in my country) is currently doing a science project and chose to brew mead. When I told her to take the original gravity of her must she instantly took out her phone and snapped a picture. I was still rooting around for my reading glasses. We just took the second reading after two weeks of fermentation (Buldog high alcohol mead yeast, that stuff is ACTIVE... and fast!) and it’s probably fermented out: we got a reading of 1.000. Snapped another picture for documentation and we’re going to take another reading in a week or so. If our calculations are correct she’s going to have a 5-litre fermenter with mead at 10,76% alcohol. We simply used the recipe on the package. Couldn’t immediately find the alcohol tolerance for this strain of yeast but a 10.76% alcohol content is plenty for her in-lab follow-up of her experiment. If she’s got any left, she wants to try to carbonate it. Mmm... methinks she’s caught the bug... Before anyone is all up in arms about this: we’re not big drinkers in the family, we don’t like the feeling of being hammered, and all grow up with the rule “drink alcohol to enjoy the taste, drink water for thirst, stand tall, walk straight, eat well before you drink, and being drunk is NOT a good look.” So far the lesson is sticking. I plan on keeping it sticking with everything I have in my power.
Every now and again, I come across a video that I utilize the pause and rewind feature to take notes. This is one of those. I found it very informative. On a completely off note, I often watch this series with a group of home brewers. We usually crack a batch, take notes ect. Every time a cat shows up in a video, we have to take a swig.
Now y’all are doing marriage counseling? Cause the Mrs and I are currently not brewing together because she couldn’t read one and didn’t tell me. Needless to say we have some mystery wines going now. Bless her heart she’s the best and tried. Y’all did a great job yet again. Many thanks!!
Thank you i know this video is older, but i am researching before i dump my first honey and water in a bucket :) So far yall have just about everything for the first timer like me :)
Love ya guys me and fiancé finally got into a hobby together and couldn't have done it without your guidance so thanks! No one I found explains things and the process like you 2 do
Thankfully i've had practice using vernier calipers for years, which does the same thing by stepping down to smaller measurements for higher accuracy. Btw, the curve in the water's surface is called the meniscus. 😉
Long-time Watcher first-time Brewer I love you guys and your show show learning a lot taking a lot of notes I sometimes laugh out loud anytime I see that you guys have cat problems well not problems just themwalking around yeah am here least I know that I'm not the only crazy cat person trying to make wine and Mead. 🐱😹😺😸
Personally, once I started trying to read the hydrometer, the "ten-fourteen" made it much easier to understand a reading. Now my mind naturally reads it that way. Thanks for the great tips.
When reading my hydrometer for the original gravity, sometimes I will say "a dollar nine, a dollar ten", etc, or the finally gravity of .992 will be "ninety-nine cents". It's the extra zeros when read aloud that become confusing. @@CitySteadingBrews
Helped me thank you. Yes I finally got one and I also took your advice and got my wife into it by letting her come up with recipes. I'm hoping they turn out so she sticks with it.
Love the light easy info sharing, but you nearly lost me at dropping the cat 3:22 and shooing her/him away, luckily I did watch to the end to see her make a second attempt to be part of it all. Include the cat she/he is beautiful. Thank you for the channel.
CS Mead and More..understood ..perhaps it just seemed a little unceremonious to get her/him out of shot or mischief....just when I thought ...ooooh they have a cat ...
Just took my first spgr reading today got 1.016. Unfortunately I didn't get an og, started before I found your channel, so no idea of abv. Taking over a family tradition that my girlfriends grandfather used to do for Christmas. First thing she said when I pulled out the bung/airlock was "oh yeah red currant wine, smells right" And thanks for the hydrometer lesson, helped a lot.
Do you know how much honey you used and how much water? If you did a plain mead you can make an estimate of what it was using the pounds per gallon of honey. For example, I made a batch yesterday that was 2.2 pounds per gallon and guessed it would be about 1.076 to start. My measurement was dead on 1.076.
The meniscus line is the term alluding you. Sorry if some one stated below. Specific Gravity is used in all sorts of stuff like finding the actual volume of a substance using 62.4#/cf..(Weight of a cubic foot of water)..even non liquid say Asphalt.Hmmm what does that have to do with a Hydrometer?
Thank you for all your information and being so down to earth. I've been Bing watching all your videos taking notes and preparing to make my first Mead. Thank you for all your hard work and experience.
Your video on how to make hard cider popped up in my feed so figured I'd watch it been thinking about trying to make hard cider and mead for awhile now after watching a bunch of your videos I went to the local wine shop today and purchased the equipment needed to get started making hard cider and mead. I made my first 1 gal batch of Honey lemon zest hard Apple cider today. Was wondering if I read the hydrometer correct but after everything was mixed for 20min it read 1.090 so after watching this video I think I understand 🤔 and believe I read it right 🤷🏻♂️😆 just wanted to say thanks for all your hard work in making these videos, love them they help so much and offer so many ideas for future brews to try👍thanks again from the Thomas family in Northern Wisconsin 😊🍻
Thanks guys for this video. It was very helpful. I'm subbed but never seen any food prep videos? Love you guys. I would like to party with yall sometime.
Thank you SO MUCH for this video. You made it so much easier to understand how to read those things. I started my first batch of mead (1 gallon) back on 8/6/22 (being a very novice hydrometer reader) and when I took the OG reading, I know I did it wrong. The musk line was resting somewhere between 1.124 and 1.130... I haven't taken the FG reading yet because my mead is still fermenting. But, having watched this video, I feel more confident on how to get a more accurate reading when it's time to take the FG reading. Thank you again! You guys are awesome.
My hydrometer is reading below the sp. gr 60degrees primary fermentation elderberry. What does that mean? Also, It has been 7 days since I started it. I read somewhere that you shouldn’t let fruit wine go more then 7 days. Should I let it sit more?
So it's true I was drinking a lot of winethat i learned how to make from you guys and by the way I've gotten rave reviews on your homemade wine just your basic wine everybody loves it and you guys are my heroes in that comment I was trying to reach out to people in foreign countries
Is there a chart to see where i should be at during fermentation? Or what way i should be going and if its wrong how to correct it by adding something to get the numbers i need?
Thanks for the education! Everyone in my family knows I’m the Duty Science Geek and they just assume that I know how to read one. So I’ve received gifts that had me moderately baffled and squinting because the directions were written in teeny tiny jargon that was long on charts and graphs but short on actual instructions. They assume you know how to use it before you get it, much like general lab glass, so it’s short on educational value. I have bouts of MS induced cerebral flatulence, I’m about two thirds blind on a good day and they want me to get all excited about a hydrometer that I don’t know how to use. But I know a whole herd more now than I could deduce from the mystery midget print that I was slapping my eyeballs with! Thanks!
MAGNIFICOOOOOOOOOOOO on a serious note though I think a good video idea for you guys would be to put all of the actual stages of making alcohol on a sort of timeline. cuz I'm sure you've got different things brewing at various stages in your house... And I'm not saying you don't give this information anyways... I'm just saying I had to look all around your RUclips to find it and I kind of pieced it all together from video to video
thanx very helpful!!! knew the higher it floats the more sugar was in it and that 1.11 was my sweet spot and when the yeast eat the sugars it would drop to almost the bottom.
Hydrometers for Dummies! Thank you! That helped a lot. As a paramedic, I was taught to put a number before the decimal for medical/scientific calculations. So "zero point nine nine zero".
Excellent video, guys! Very instructive. I have a question about a situation that I have never encountered before, and I would be eternally grateful for your advice. Almost 3 days ago I began a one gallon batch of Ancient Orange Mead. I have made this before without any issues. This time, however, I am using the original Fleischmann’s bread yeast instead of wine yeast. I used 3.75 lbs of clover honey, and followed the recipe exactly. I rehydrated the yeast (2.25 tsp) in 4 oz water with a tsp of sugar. It rehydrated very nicely. After all the mixing and aeration, I filled the glass carboy with the ingredients and water to very near the top. I still had about a third of a gallon of spring water left. My OG hydrometer reading astounded me: 1.162!!! You read that right because I triple checked it. The airlock began bubbling roughly 30 minutes after pitching the yeast. This is a first for me. After two hours it was full-on percolating like a beast and still is! Now for my question: should I be worried? Will the yeast crap out and leave me with a sweet liquid and barely any alcohol or will it be rocket fuel when finished? (I did add nutrient right before pitching the yeast.) What are your thoughts? Any advice would be greatly appreciated. Yours, The Insane Prepper
CS Brews Thanks for the timely reply. I was just a little nervous because I had never worked with bread yeast before and didn’t know what to expect. If it suddenly dies I plan to add nutrient and energizer and see what happens. But today I am making your recipe of a gallon of sweet red wine using grape juice and sugar and bread yeast. Thanks again!
It might also be important to point out that your SG can go up a little at first if you put in a lot of fruit from the sugars leeching out into the liquid, and to include those sugars into your calculations for ABV
Wow. Than you so much for the detailed explanation. Took my 1st FG after yrs of brewing. Have a refractometer that works fine for OG but I kept getting funny FG (high ) readings. Hydrometer reading actually finished lower than calculated reading fri Brewers Friend App. Have been staring at my 20G batc waiting for it to finish and it was done. Got 74% efficiency using igloo coolers and batch sparring.
Thank you. Just...thank you. The .2's were killing my brain. My son is in his senior year of a Chemical Engineering degree and even he didn't know how to read it.
So if I didnt take a reading initially, is there no way to calculate alcohol content? I followed your blueberry mead video but I didnt have a hydrometer at the time. Got one coming in next week, but as far as I can tell I'll just be able to see when fermentation has stopped without that first reading. Help🥺
Could you please explain which of the below two formulae is the correct one. a. initial gravity minus final gravity, times 131.25 = ABV% or b. initial gravity minus final gravity, divided by 7.362 Which one is correct? And why these numbers are constantly used.
Both and neither. They are essentially the same thing, just going about it a different route. We use (OG-FG)X135, due to it being a bit more accurate at 10%+ ABV. Just know that no simple formula is 100% accurate for homebrewing. Lab test are the only true way to accuracy. For me, +/-2% is close enough.
@@CitySteadingBrews ok :GRrrrr [ So we just have to set back and hold on to the bottle??? 30 days,to 200 days? I'm on 90 days only moved by 0.080 ,,slow??
Can someone please tell what percentace of alcohol I have with before and after reading of 1048 and 1005? Is it 4.3%? Also if I add 5 grams of glucose to 500 ml bottle before bottling where do I end up - another 1%? Thanks 🙏
my mead has been fermenting for 3 weeks i did not take an initial specific gravity reading but i just checked it and its only at 1.090 seams like its going really slow could i have a problem or is that normal?
Do you shoot for 0.992 or 0.990 for your wines before racking/aging etc? And is it ever good (or even possible) to get your wine batch to an even lower level than 0.990 and would you ever want to??
When I use my hydrometer it reminds me of fishing bobbers I used when I was a kid. I keep wanting to tie a line and a hook to it before testing a mash or wort. Don't worry, I haven't started brewing with fish yet. Hmm...sockeye salmon ale...kind of puts the "gag" in gag-gift.
So ive been watching your videos for a while and am starting my first fermentation today but am curious if a 1.092 is too much honey or would it ferment okay? Many thanks to all your videos and enjoy the content!
Hi guys, I had a starting reading of 1.150 and used a pack of D47. ( I used a half gallon of peach snapple to make a melomell) I have trouble calculating the abv, I dont have a final reading yet because it still needs time. Could you help with an example ?
Also..my homemade brandy I tried to read,the hydrobro sank All the way to the very bottom of the test tube..is that normal?lamo this thing is giving me the biggest headache
So to test if a Hydrometer is calibrated correctly you just place it in plain water and it should float at the 1.000 level? Thank you for all helpful brewing videos. :)
What if you get no reading at all? I started my first 2 brews today and couldn't get the hydrometer to sink low enough to even get a reading on either of my batch. Have I screwed the pooch on some thing or what?
@@CitySteadingBrews I used 3bl of honey in each batch plus a bag of frozen fruit and raisins. Along w/ a cup of tea. The first batch had frozen cherries, the second had a bag of frozen strawberries.
Seems very high still. 3 lbs of honey should read around 1.105. The fruit shouldn’t have given off much sugar at all yet. To be off the charts, the gravity would be over 1.160 on most hydrometers. That means there’s either a lot more honey or much less than a gallon of must in total.
Do you have a video that helps people figure out where original gravity should be by the type of yeast being used and how much sugar you want left in your brew after fermentation?
@@CitySteadingBrews I don't know if Im missing something. I've watched this video 4 times. I'm trying to figure out how much sugar to add to my must. Is there a way to calculate this?
Started our first Concord wine brew. The starting hydrometer reading was 1.080 Is this a normal starting range? For reference, the grapes we grew in our backyard, we live in New Hampshire. We forgot to take a staring temp also, but very sure it was as close to room temp as possible.
Day 5, we just took S.G. Reading: 0.996! Did we do something wrong? Thought it was only supposed to be 1.030 at this point. What do we do? And what are we looking for as a final result?
My first attempt at a 7 day white wine kit, after 14 days (I live in UK!) all activity has ceased but og is 1003 and remained the same for 5 consecutive days! All homemade wine video’s I have seen tell me to wait for less than 998 is this right?
New to brewing wine so forgive me. My wine is already in a carboy with an airlock inserted, it's been about 2 weeks. I just got my hydrometer, so needless to say I didn't get an initial reading. Should I take a reading now? If so, and it's high or low, can sugar or water be added for an adjustment, or should I just wait for the fermentation process to complete and then adjust? I'm just trying to figure out how/when to make the adjustment. Thanks
Without knowing your recipe, it's hard to know what could be happening, but... if it is fermenting, let it go, then use the end readings to determine fermentation finishing. What is the recipe? I could give an estimate of your original gravity from that, perhaps.
Hi there I've recently made a batch of red wine 5ltrs from home grown Yorkshire my start hydromeater reading is 1.095, I'm guessing when fermentation has ended my reading should be at 0.999 which should get my alcohol content to 14.5% is this right ?
I set up my Brew at 1.110 sg and when I tested it at racking it had gone down to .994. Would I be correct that at this point it has produced around 13% ABV. If so it was bread yeast i used. I am making a custard apple wine. I found out afterwards that they have just about every nutrient and essential mineral that the yeast wants. It only took 45 minutes to almost blow the lid off. Had to shake it for several hours to get the foam down and left the bottle in a bucket overnight. Hope i am reading the sg correctly
I've got the Oechsle scale hydrometer and I still can't figure out, if it's the same as the specific gravity (put a meme in here) scale, that you are using.
Love your video's. They have been super helpful. I hear a lot of things like, "it dropped a point or two after.......". I was wondering what exactly is the point. For example, is a drop from 1.130 to 1.120 concidered a point? Or 1.130 to 1.030.
Hi, just tried to make my first bochet mead. 5 litres/1 gallon demijohn. So, may have added too much honey - just getting to grips with my hydrometer but it measures up to 1.120, my reading was off the scale somewhere around 1.140? - Would that be right? Hydrometer was barely submerged. Oops! Help! I caramelised 1.5kgs honey, but added a further 1kg unheated honey to account for the sugars which are now lost to yeast due to boiling. I also added a clementine and raisin tea. Can I/ should I now try to split mixture between two demis, topping up with water? Trouble is yeast already added.
Fermentation still not started after 24hours so went ahead and split must between two demis. Added 2.5g D47 yeast and nutrient to each, topped up to 5litres/1gallon. Mixed well, new hydrometer readings now 1.080 for original demi and 1.090 for new filled. Fingers crossed!
1.090 is just one half of the information. You need a finishing gravity to make the calculation. ruclips.net/video/NpBZctKaPis/видео.html&ab_channel=CitySteadingBrews
I didn't take a reading when I attempted your Viking Blod mead clone (I didn't have a hydrometer), but got a hydrometer via Amazon the next day. What is the safest way to interrupt my fermentation to take a reading now that we're 24 hours into the process?
I got a hydrometer off Amazon (not labeled Alcoholmeter) but when it arrived, it said for distilled spirits not wine and beer. Is this likly the completely wrong tool for wine and ciders or is it likely to work well, maybe not guaranteed as accurate? Something for us all to keep an eye out for and read the descriptions before ordering.
Can u help me. Im making cooLers. Started with SG of 1.00 (water) added sugar read 1.080 this went down to 1.050. Wanted a little more alcohol so added sugar and yeast reading 1.065, left for a month, Final SG 1.060. What is my ABV? IM VERY CONFUSED. THANKS FOR YOUR HELP
We no longer have a public FB page, but we have our VIP Club. Https://www.city-steading.com/vip-club. Also… new hydrometer reading video in a few days!
If you have horrible eyesight like me, take a photo with your phone and pinch to zoom, makes it much easier to read.
Mike G I do the same thing
LOL....i just did that !!
Haha rite on. I'll be doing that from now on. Thanks
Great tip, it's great for documentation later (if you forget to write it down.)
LOL! My teenage daughter (don’t worry guys, she’s 16 and it’s legal in my country) is currently doing a science project and chose to brew mead. When I told her to take the original gravity of her must she instantly took out her phone and snapped a picture. I was still rooting around for my reading glasses.
We just took the second reading after two weeks of fermentation (Buldog high alcohol mead yeast, that stuff is ACTIVE... and fast!) and it’s probably fermented out: we got a reading of 1.000. Snapped another picture for documentation and we’re going to take another reading in a week or so. If our calculations are correct she’s going to have a 5-litre fermenter with mead at 10,76% alcohol. We simply used the recipe on the package. Couldn’t immediately find the alcohol tolerance for this strain of yeast but a 10.76% alcohol content is plenty for her in-lab follow-up of her experiment. If she’s got any left, she wants to try to carbonate it.
Mmm... methinks she’s caught the bug...
Before anyone is all up in arms about this: we’re not big drinkers in the family, we don’t like the feeling of being hammered, and all grow up with the rule “drink alcohol to enjoy the taste, drink water for thirst, stand tall, walk straight, eat well before you drink, and being drunk is NOT a good look.” So far the lesson is sticking. I plan on keeping it sticking with everything I have in my power.
Every now and again, I come across a video that I utilize the pause and rewind feature to take notes. This is one of those. I found it very informative. On a completely off note, I often watch this series with a group of home brewers. We usually crack a batch, take notes ect. Every time a cat shows up in a video, we have to take a swig.
LOL! That is awesome.
You must always be aware of the gravity of the situation......
Now y’all are doing marriage counseling? Cause the Mrs and I are currently not brewing together because she couldn’t read one and didn’t tell me. Needless to say we have some mystery wines going now. Bless her heart she’s the best and tried. Y’all did a great job yet again. Many thanks!!
Thank you i know this video is older, but i am researching before i dump my first honey and water in a bucket :) So far yall have just about everything for the first timer like me :)
Love ya guys me and fiancé finally got into a hobby together and couldn't have done it without your guidance so thanks! No one I found explains things and the process like you 2 do
That’s really cool you guys can do this together!
Super informative, I was just presented a Hydrometer as a gift and it was going way over my head. Can't believe how simple it is once its broken down.
Thankfully i've had practice using vernier calipers for years, which does the same thing by stepping down to smaller measurements for higher accuracy. Btw, the curve in the water's surface is called the meniscus. 😉
Long-time Watcher first-time Brewer I love you guys and your show show learning a lot taking a lot of notes I sometimes laugh out loud anytime I see that you guys have cat problems well not problems just themwalking around yeah am here least I know that I'm not the only crazy cat person trying to make wine and Mead. 🐱😹😺😸
Thank you. I didn’t understand how to read my hydrometer, but once I watched your video I finally understood! You’re the best.
Personally, once I started trying to read the hydrometer, the "ten-fourteen" made it much easier to understand a reading. Now my mind naturally reads it that way. Thanks for the great tips.
Glad it helped!
When reading my hydrometer for the original gravity, sometimes I will say "a dollar nine, a dollar ten", etc, or the finally gravity of .992 will be "ninety-nine cents". It's the extra zeros when read aloud that become confusing. @@CitySteadingBrews
THANK YOU! You just solved an issue we were having... having higher gravity after a certain time... We never degassed our samples!!!
Love your videos. I now have two brews on the fridge with notes attached bubbling away. 😊
Helped me thank you. Yes I finally got one and I also took your advice and got my wife into it by letting her come up with recipes. I'm hoping they turn out so she sticks with it.
Love the light easy info sharing, but you nearly lost me at dropping the cat 3:22 and shooing her/him away, luckily I did watch to the end to see her make a second attempt to be part of it all. Include the cat she/he is beautiful. Thank you for the channel.
Dropped the cat? Doibtful we would harm our cats... those are our kids.
CS Mead and More..understood ..perhaps it just seemed a little unceremonious to get her/him out of shot or mischief....just when I thought ...ooooh they have a cat ...
took me forever to remember how to read it but i wouldn't want to make wine without it thanks for this you guys ROCK.
Best hydrometer video I've seen. Thanks.
Wow, thanks!
Just took my first spgr reading today got 1.016. Unfortunately I didn't get an og, started before I found your channel, so no idea of abv. Taking over a family tradition that my girlfriends grandfather used to do for Christmas. First thing she said when I pulled out the bung/airlock was "oh yeah red currant wine, smells right" And thanks for the hydrometer lesson, helped a lot.
Do you know how much honey you used and how much water? If you did a plain mead you can make an estimate of what it was using the pounds per gallon of honey. For example, I made a batch yesterday that was 2.2 pounds per gallon and guessed it would be about 1.076 to start. My measurement was dead on 1.076.
The meniscus line is the term alluding you. Sorry if some one stated below. Specific Gravity is used in all sorts of stuff like finding the actual volume of a substance using 62.4#/cf..(Weight of a cubic foot of water)..even non liquid say Asphalt.Hmmm what does that have to do with a Hydrometer?
Thank you for all your information and being so down to earth. I've been Bing watching all your videos taking notes and preparing to make my first Mead. Thank you for all your hard work and experience.
You are so welcome! Thank you for watching!
I was glad I knew exactly what video to watch as I took my very first hydrometer reading. I’m off to the races for real now!
Glad it helped!
This was really helpful. Thanks!
Your video on how to make hard cider popped up in my feed so figured I'd watch it been thinking about trying to make hard cider and mead for awhile now after watching a bunch of your videos I went to the local wine shop today and purchased the equipment needed to get started making hard cider and mead. I made my first 1 gal batch of Honey lemon zest hard Apple cider today. Was wondering if I read the hydrometer correct but after everything was mixed for 20min it read 1.090 so after watching this video I think I understand 🤔 and believe I read it right 🤷🏻♂️😆 just wanted to say thanks for all your hard work in making these videos, love them they help so much and offer so many ideas for future brews to try👍thanks again from the Thomas family in Northern Wisconsin 😊🍻
Glad we could help! Thank you for watching! :D
Thanks guys for this video. It was very helpful. I'm subbed but never seen any food prep videos? Love you guys. I would like to party with yall sometime.
We have another channel for that. ruclips.net/user/CSCooksandGrows
Thank you for this breakdown 🙏
Glad it was helpful!
thanks for this video. I clearly understand how to read these numbers now. thumbs up.
Glad it was helpful!
Thank you SO MUCH for this video. You made it so much easier to understand how to read those things. I started my first batch of mead (1 gallon) back on 8/6/22 (being a very novice hydrometer reader) and when I took the OG reading, I know I did it wrong. The musk line was resting somewhere between 1.124 and 1.130... I haven't taken the FG reading yet because my mead is still fermenting. But, having watched this video, I feel more confident on how to get a more accurate reading when it's time to take the FG reading. Thank you again! You guys are awesome.
Awesome! So glad you found this video helpful! Thank you for watching!
Best video I have found on the subject.
Glad it helped :)
We have a newer version of this video if you're interested: ruclips.net/video/Y0KP0WYreic/видео.html
My hydrometer is reading below the sp. gr 60degrees primary fermentation elderberry. What does that mean? Also, It has been 7 days since I started it. I read somewhere that you shouldn’t let fruit wine go more then 7 days. Should I let it sit more?
First... below what spgr? And you can let fermentations go far more than 7 days.
So it's true I was drinking a lot of winethat i learned how to make from you guys and by the way I've gotten rave reviews on your homemade wine just your basic wine everybody loves it and you guys are my heroes in that comment I was trying to reach out to people in foreign countries
Is there a chart to see where i should be at during fermentation? Or what way i should be going and if its wrong how to correct it by adding something to get the numbers i need?
As long as the gravity goes down, it’s working. Every fermentation is anlittle different.
Thanks for the education! Everyone in my family knows I’m the Duty Science Geek and they just assume that I know how to read one. So I’ve received gifts that had me moderately baffled and squinting because the directions were written in teeny tiny jargon that was long on charts and graphs but short on actual instructions. They assume you know how to use it before you get it, much like general lab glass, so it’s short on educational value. I have bouts of MS induced cerebral flatulence, I’m about two thirds blind on a good day and they want me to get all excited about a hydrometer that I don’t know how to use. But I know a whole herd more now than I could deduce from the mystery midget print that I was slapping my eyeballs with! Thanks!
Lol.
Great explanation on hygrometer helped massively 👍❤️
Glad it helped!
Hey Brian I was wondering how much sugar is to much in a all liquid Cherry melowmel 1 gallon before adding the yeast, hydrometer wise?
Thanks for the research!
COVID @ 09:04! Patient ZERO! Love you guys!
MAGNIFICOOOOOOOOOOOO
on a serious note though I think a good video idea for you guys would be to put all of the actual stages of making alcohol on a sort of timeline. cuz I'm sure you've got different things brewing at various stages in your house... And I'm not saying you don't give this information anyways... I'm just saying I had to look all around your RUclips to find it and I kind of pieced it all together from video to video
thanx very helpful!!! knew the higher it floats the more sugar was in it and that 1.11 was my sweet spot and when the yeast eat the sugars it would drop to almost the bottom.
Hydrometers for Dummies! Thank you! That helped a lot.
As a paramedic, I was taught to put a number before the decimal for medical/scientific calculations. So "zero point nine nine zero".
Excellent video, guys! Very instructive.
I have a question about a situation that I have never encountered before, and I would be eternally grateful for your advice.
Almost 3 days ago I began a one gallon batch of Ancient Orange Mead. I have made this before without any issues. This time, however, I am using the original Fleischmann’s bread yeast instead of wine yeast. I used 3.75 lbs of clover honey, and followed the recipe exactly. I rehydrated the yeast (2.25 tsp) in 4 oz water with a tsp of sugar. It rehydrated very nicely. After all the mixing and aeration, I filled the glass carboy with the ingredients and water to very near the top. I still had about a third of a gallon of spring water left. My OG hydrometer reading astounded me: 1.162!!! You read that right because I triple checked it.
The airlock began bubbling roughly 30 minutes after pitching the yeast. This is a first for me. After two hours it was full-on percolating like a beast and still is!
Now for my question: should I be worried? Will the yeast crap out and leave me with a sweet liquid and barely any alcohol or will it be rocket fuel when finished? (I did add nutrient right before pitching the yeast.)
What are your thoughts? Any advice would be greatly appreciated.
Yours,
The Insane Prepper
Should be fine if it kicked in. Maybe there was more sugars in your oranges this time? Or your honey was a little more dense.
CS Brews Thanks for the timely reply. I was just a little nervous because I had never worked with bread yeast before and didn’t know what to expect. If it suddenly dies I plan to add nutrient and energizer and see what happens. But today I am making your recipe of a gallon of sweet red wine using grape juice and sugar and bread yeast. Thanks again!
It might also be important to point out that your SG can go up a little at first if you put in a lot of fruit from the sugars leeching out into the liquid, and to include those sugars into your calculations for ABV
If I like sweeter mead can I ferment it shorter? Like after 4 weeks
Wow. Than you so much for the detailed explanation. Took my 1st FG after yrs of brewing. Have a refractometer that works fine for OG but I kept getting funny FG (high ) readings. Hydrometer reading actually finished lower than calculated reading fri Brewers Friend App. Have been staring at my 20G batc waiting for it to finish and it was done. Got 74% efficiency using igloo coolers and batch sparring.
Glad it helped!
Thank you. Just...thank you. The .2's were killing my brain. My son is in his senior year of a Chemical Engineering degree and even he didn't know how to read it.
Love you guys you're awesome
So if I didnt take a reading initially, is there no way to calculate alcohol content? I followed your blueberry mead video but I didnt have a hydrometer at the time. Got one coming in next week, but as far as I can tell I'll just be able to see when fermentation has stopped without that first reading. Help🥺
Probably the most informative video ever!! Thank you!
Could you please explain which of the below two formulae is the correct one.
a. initial gravity minus final gravity, times 131.25 = ABV% or
b. initial gravity minus final gravity, divided by 7.362
Which one is correct? And why these numbers are constantly used.
Both and neither. They are essentially the same thing, just going about it a different route. We use (OG-FG)X135, due to it being a bit more accurate at 10%+ ABV. Just know that no simple formula is 100% accurate for homebrewing. Lab test are the only true way to accuracy. For me, +/-2% is close enough.
Is there a difference between beer hydrometer and the one you are using? I can't find any other than beer hydrometer in my country.
Should be the same... ours has a scale from 0.990 to 1.160.
OK ! Is there a chart for fermentation [ time ] by % by Gal. ? { from one point to the next point of % AL. by Vol. ?? }
Nope. It’s a natural process.
@@CitySteadingBrews ok :GRrrrr [ So we just have to set back and hold on to the bottle??? 30 days,to 200 days? I'm on 90 days only moved by 0.080 ,,slow??
Can someone please tell what percentace of alcohol I have with before and after reading of 1048 and 1005? Is it 4.3%? Also if I add 5 grams of glucose to 500 ml bottle before bottling where do I end up - another 1%? Thanks 🙏
my mead has been fermenting for 3 weeks i did not take an initial specific gravity reading but i just checked it and its only at 1.090 seams like its going really slow could i have a problem or is that normal?
ok what number you use to multiplying the 2 reading (the first one with the second one)??
I do it this way now... (og-fg)x135
Thanks great video, I just realised I missed up my first reading then found this video. :)
What if it passed 2 weeks and you strain your fruit, do we let it sit and see if it bubbles more with air lock or bottle it if it says 1.000 still?
Holy crap!!!.....i totally get it now....
thanks man...
very cool....
Do you adjust for temperature? I just made my first batch of mead and the hydrometer packaging said to add 2 points since it's 77°
Do you shoot for 0.992 or 0.990 for your wines before racking/aging etc? And is it ever good (or even possible) to get your wine batch to an even lower level than 0.990 and would you ever want to??
I shoot for completed fermentation. The final gravity is dependent on yeast tolerance, so it's not always going to go that low.
When I use my hydrometer it reminds me of fishing bobbers I used when I was a kid. I keep wanting to tie a line and a hook to it before testing a mash or wort. Don't worry, I haven't started brewing with fish yet. Hmm...sockeye salmon ale...kind of puts the "gag" in gag-gift.
Great quality vid and informative. Did you shoot with a Blackmagic ATEM?
Nope. Sony!
Great video - thanks for taking the time!
Hey guys just started making muscdine wine just pour on my yeast do I take a hydrometer reading now or after it start fermentation
Prior to fermentation or it's not really accurate at all.
So ive been watching your videos for a while and am starting my first fermentation today but am curious if a 1.092 is too much honey or would it ferment okay? Many thanks to all your videos and enjoy the content!
I would follow a recipe from one of our videos for your first. But in general, no, that og is fine.
Hi guys, I had a starting reading of 1.150 and used a pack of D47. ( I used a half gallon of peach snapple to make a melomell) I have trouble calculating the abv, I dont have a final reading yet because it still needs time. Could you help with an example ?
Without a final reading you can't calculate ABV.
Design a new one. You guys could do it! Thanks for all your help.
Rite!!?? I was just talking about that with the wife,we both can't understand why we continue to use anything from over a hundred years ago. Lol
So, I won't know if my ferment has stopped or stalled if I failed to take an initial gravity?
No... you can know with just final gravity though knowing the og is helpful too depending on your recipe.
@@CitySteadingBrews thanks. If I'm at .996 final and only small bubbles remain it's been about 4 weeks is it safe to rack?
@@808mup probably. I would wait a couple days and check again. If the same, rack it.
so after I do the initial reading and then the final reading and subtract then what do I do?
Here is the formula we use for calculating ABV ruclips.net/video/xNwNZgeTtIE/видео.html
Meniscus- That's the bendy thing that liquids do due to surface tension. You guys rock!
Yep! Couldn't think of the word while the camera was on!
Also..my homemade brandy I tried to read,the hydrobro sank All the way to the very bottom of the test tube..is that normal?lamo this thing is giving me the biggest headache
They are not made for reading distilled products.
@@CitySteadingBrews ok makes sense.
So to test if a Hydrometer is calibrated correctly you just place it in plain water and it should float at the 1.000 level?
Thank you for all helpful brewing videos. :)
Yep!
Thank you for this video. I was reading it so wrong. Did it the first time and was like, why/how do I have a negative alcohol content?!?
Thanks guys. I just put on my first brew, apple cider. And this helped me so much!
What if you get no reading at all? I started my first 2 brews today and couldn't get the hydrometer to sink low enough to even get a reading on either of my batch. Have I screwed the pooch on some thing or what?
Likely too much sugars. How much did you pyt in and what size batch? Normally you cand simply dilute it.
@@CitySteadingBrews I used 3bl of honey in each batch plus a bag of frozen fruit and raisins. Along w/ a cup of tea. The first batch had frozen cherries, the second had a bag of frozen strawberries.
Seems very high still. 3 lbs of honey should read around 1.105. The fruit shouldn’t have given off much sugar at all yet. To be off the charts, the gravity would be over 1.160 on most hydrometers. That means there’s either a lot more honey or much less than a gallon of must in total.
Suzanne
Does it matter whether or not you test from the bucket directly or is it better to have a 'test jar' of some sort?
If your hydrometer can float, you're fine either way.
Do you have a video that helps people figure out where original gravity should be by the type of yeast being used and how much sugar you want left in your brew after fermentation?
ruclips.net/video/6aLlJUMBEN0/видео.html
@@CitySteadingBrews I don't know if Im missing something. I've watched this video 4 times. I'm trying to figure out how much sugar to add to my must. Is there a way to calculate this?
1 pound of sugar adds 46 points in a gallon of must.
@@CitySteadingBrews tx
Started our first Concord wine brew. The starting hydrometer reading was 1.080
Is this a normal starting range?
For reference, the grapes we grew in our backyard, we live in New Hampshire. We forgot to take a staring temp also, but very sure it was as close to room temp as possible.
It's in the normal range :)
Thank you! And thank you for all the helpful videos you do! You two a great fun to watch!
Day 5, we just took S.G. Reading: 0.996! Did we do something wrong? Thought it was only supposed to be 1.030 at this point. What do we do? And what are we looking for as a final result?
My first attempt at a 7 day white wine kit, after 14 days (I live in UK!) all activity has ceased but og is 1003 and remained the same for 5 consecutive days! All homemade wine video’s I have seen tell me to wait for less than 998 is this right?
Nope... yeast don't follow directions. When the gravity readings stay constant for a week or more, then you can rack.
Thanks for the great video it was awesome to have something to watch while my power is out
New to brewing wine so forgive me. My wine is already in a carboy with an airlock inserted, it's been about 2 weeks. I just got my hydrometer, so needless to say I didn't get an initial reading. Should I take a reading now? If so, and it's high or low, can sugar or water be added for an adjustment, or should I just wait for the fermentation process to complete and then adjust? I'm just trying to figure out how/when to make the adjustment. Thanks
Without knowing your recipe, it's hard to know what could be happening, but... if it is fermenting, let it go, then use the end readings to determine fermentation finishing. What is the recipe? I could give an estimate of your original gravity from that, perhaps.
You Brian and derica are awesome thank you very much
You are welcome!
Hi there
I've recently made a batch of red wine 5ltrs from home grown Yorkshire my start hydromeater reading is 1.095, I'm guessing when fermentation has ended my reading should be at 0.999 which should get my alcohol content to 14.5% is this right ?
Sorry recalculated to 12.60%
Your readings will simply stop moving. There's really no target number, anywhere from 0.990 to 1.030 or so is "normal" depending on a lot of factors.
I set up my Brew at 1.110 sg and when I tested it at racking it had gone down to .994. Would I be correct that at this point it has produced around 13% ABV. If so it was bread yeast i used. I am making a custard apple wine. I found out afterwards that they have just about every nutrient and essential mineral that the yeast wants. It only took 45 minutes to almost blow the lid off. Had to shake it for several hours to get the foam down and left the bottle in a bucket overnight. Hope i am reading the sg correctly
I've got the Oechsle scale hydrometer and I still can't figure out, if it's the same as the specific gravity (put a meme in here) scale, that you are using.
It’s not the same. We use specific gravity. They are similar though.
Do you need to take a reading in the beginning for your mead. Can I wait until later or before first racking.
The readings change during fermentation.... for more, watch this video: ruclips.net/video/6aLlJUMBEN0/видео.html
I make spirits and was wondering what it meant when my mash frequently ends up in the 0.094- 0.09 range. Is that a good thing?
Means it went dry, creating the max alcohol from the brew.
Love your video's. They have been super helpful. I hear a lot of things like, "it dropped a point or two after.......". I was wondering what exactly is the point. For example, is a drop from 1.130 to 1.120 concidered a point? Or 1.130 to 1.030.
1.030- 1.029
@@CitySteadingBrews thanks so much for the quick reply.
Thank you so much!
You are very welcome!
Awesome thank you! I have home grown grapes and a first time brewer. Long story the first reading I got was 1.176 is this an okay place to start?
Are you sure you got 1.176 OG? That is VERY high, as in, it probably won't ferment. I'd split that in half and dilute with water.
CS Mead and More nope I have learned it was a 1.076:)
Hi, just tried to make my first bochet mead. 5 litres/1 gallon demijohn. So, may have added too much honey - just getting to grips with my hydrometer but it measures up to 1.120, my reading was off the scale somewhere around 1.140? - Would that be right? Hydrometer was barely submerged. Oops! Help!
I caramelised 1.5kgs honey, but added a further 1kg unheated honey to account for the sugars which are now lost to yeast due to boiling. I also added a clementine and raisin tea.
Can I/ should I now try to split mixture between two demis, topping up with water? Trouble is yeast already added.
Fermentation still not started after 24hours so went ahead and split must between two demis. Added 2.5g D47 yeast and nutrient to each, topped up to 5litres/1gallon.
Mixed well, new hydrometer readings now 1.080 for original demi and 1.090 for new filled. Fingers crossed!
Okay my OG's specific gravity reading on my very first batch was 1. 090 what would that equal out to be just trying to figure it out
1.090 is just one half of the information. You need a finishing gravity to make the calculation. ruclips.net/video/NpBZctKaPis/видео.html&ab_channel=CitySteadingBrews
Hi I have a question I'm making wine my finished gravity reading is 0.996. But on Hydrometer says 0% alcohol am I reading that right thanks
Don’t look at the potential alcohol scale. That is only semi-reliable at the start of fermentation.
I didn't take a reading when I attempted your Viking Blod mead clone (I didn't have a hydrometer), but got a hydrometer via Amazon the next day. What is the safest way to interrupt my fermentation to take a reading now that we're 24 hours into the process?
Don’t do it now, won’t help. Wait to get final reading.
I got a hydrometer off Amazon (not labeled Alcoholmeter) but when it arrived, it said for distilled spirits not wine and beer. Is this likly the completely wrong tool for wine and ciders or is it likely to work well, maybe not guaranteed as accurate? Something for us all to keep an eye out for and read the descriptions before ordering.
Yeah, not going to work for homebrew.
My issue is trying 2 figure out how 2 get it 2 the abv of what the reading is
Try this video to understand ABV: ruclips.net/video/NpBZctKaPis/видео.html&ab_channel=CitySteadingBrews
@@CitySteadingBrews ty very much u and ur channel r a big help
Can u help me. Im making cooLers. Started with SG of 1.00 (water) added sugar read 1.080 this went down to 1.050. Wanted a little more alcohol so added sugar and yeast reading 1.065, left for a month, Final SG 1.060. What is my ABV? IM VERY CONFUSED. THANKS FOR YOUR HELP
ruclips.net/video/NpBZctKaPis/видео.html
Thought I read recently that measuring alcohol in spirits is different than wine and mead,, a different tool. Is that correct?
Yes! Thought it’s still a hydrometer, calibrated differently though.
So, if it is at the 70 line below 1.000 (but above 1.100), I have OG of 1.070? Thank you!
Yes, 1.070.
@@CitySteadingBrews Awesome, thanks again!
I'm going to have to watch this a few times before I "get it." by the way what is the name of the Facebook page so I can search for it?
We no longer have a public FB page, but we have our VIP Club. Https://www.city-steading.com/vip-club. Also… new hydrometer reading video in a few days!
Just mixed our first gallon about an hour ago. Now I get to hurry up and wait.
Bruh
You just have to wait faster
Lol