Monitoring our fermentations

September 21, 2012

Since we had the Zinfandel chilled down to such a low temperature for cold-soaking (~50F), it took a couple of days for the must to warm up and for the fermentation to start in earnest. Now that it is starting to take off, we have started monitoring the sugar content of the must daily, so that we can track how healthy and active the fermentation is.

We monitor our fermentations using a device called a ‘hydrometer’. It is used to measure the density of a liquid, from which we can infer the liquids’ sugar content. If you look carefully, you can see that there are numbers printed on the stem of the device.

To use the hydrometer, we simply place it in a tube filled with juice from the fermentation.

The hydrometer has a very carefully calibrated mass, so when it is placed in a liquid the stem of the hydrometer sticks up a given distance which is determined by the liquids’ density. The denser the liquid (the sweeter the juice), the further the hydrometer pokes up. You read the hydrometer by looking at where the stem breaks the surface of the liquid, and the number printed there will give you the sugar content of the juice.

Be sure to check back in next week, we will have an exciting new project to share with you!

Amapola Creek is Richard Arrowoods’ latest winemaking project, to visit the Amapola Creek Winery main site, please click here.

 

 

 

 

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