Turbo fermantion
Turbo fermantion
Hi the Cider's bubbling away like agood un now, but at what point do i bottle it?.
Its been going for about 18 hours, shoul i leave it another day or what?
thanks
coops
Its been going for about 18 hours, shoul i leave it another day or what?
thanks
coops
We've been running TC for so long we don't bother measuring it anymore...
Normal apple juice was about OG 1.045 as far as I remember. When the bubbling had almost died down it was about 1.010.
Have you got a trial jar to use with your hydrometer? I use a 100ml measuring cylinder which is tall and skinny - only about 1" in diameter. All I do is put the hydrometer in the measuring cylinder and fill it with the brew to be tested until the liquid level is very nearly at the top - maybe 1/8" from the top. If there are lots of bubbles you may need to wait until they go away, or if only a few then spin the hydrometer to make the bubbles let go. The hydrometer should be calibrated so it reads at the bottom of the meniscus. Look at the apparent liquid level, which will be the top of a radius of maybe 1/16" of an inch as surface tension makes the liquid try to climb up the sides. Imagine a line from the actual liquid level, horizontally, onto the hydrometer scale. Read where your line intersects the scale - this is just like using a measuring cylinder accurately in a lab. If you know the temperature of the liquid, and this is more than a degree off the hydrometer's calibration temperature (usually printed on it somewhere e.g. 20 deg C, 60 deg F etc.) then you can use this chart
to work out a gravity corrected for temperature.
Afterwards you can drink the sample for quality control purposes
Normal apple juice was about OG 1.045 as far as I remember. When the bubbling had almost died down it was about 1.010.
Have you got a trial jar to use with your hydrometer? I use a 100ml measuring cylinder which is tall and skinny - only about 1" in diameter. All I do is put the hydrometer in the measuring cylinder and fill it with the brew to be tested until the liquid level is very nearly at the top - maybe 1/8" from the top. If there are lots of bubbles you may need to wait until they go away, or if only a few then spin the hydrometer to make the bubbles let go. The hydrometer should be calibrated so it reads at the bottom of the meniscus. Look at the apparent liquid level, which will be the top of a radius of maybe 1/16" of an inch as surface tension makes the liquid try to climb up the sides. Imagine a line from the actual liquid level, horizontally, onto the hydrometer scale. Read where your line intersects the scale - this is just like using a measuring cylinder accurately in a lab. If you know the temperature of the liquid, and this is more than a degree off the hydrometer's calibration temperature (usually printed on it somewhere e.g. 20 deg C, 60 deg F etc.) then you can use this chart
to work out a gravity corrected for temperature.
Afterwards you can drink the sample for quality control purposes