Started a new batch of wine this last weekend (recipe below) and forgot to take the SG for a day. Decided it would be the wrong number but wanted to know anyway so I took it a day after the yeast was added. Well, it is very active and I am getting ready to leave for the weekend so I was giving it a mix and cleaning the airlock as it was full of the mix. figured I would take another reading for the fun of it and it is off the scale now! I am no pro, but don't the numbers go down over time? I am not super worried but would love some insight for my own learning.
28 lbs berries (previously fresh frozen)
20lbs sugar
EC-1118---- it what I had on hand
2.5 tsp acid blend
2.5 tsp pectic enzyme
5 tsp yeast nutrient
water to fill the bucket--heated the sugar in the water to dissolve.
sat overnight and pitched yeast dry the next day at room temp.
28 lbs berries (previously fresh frozen)
20lbs sugar
EC-1118---- it what I had on hand
2.5 tsp acid blend
2.5 tsp pectic enzyme
5 tsp yeast nutrient
water to fill the bucket--heated the sugar in the water to dissolve.
sat overnight and pitched yeast dry the next day at room temp.