"Casey Wilson" > wrote in message
news:f4mCh.467$5F5.185@trnddc02...
>
> "pp" > wrote in message
> oups.com...
> > On Feb 16, 7:55 pm, "Casey Wilson" > wrote:
> >> "Alan Smithee" > wrote in message
> >>
> >>
> >> The SG was 1.086 at 77 degrees(F). Can't find my temperature
> >> correction chart so I'm not sure what the exact number is.
> >>
> >> Cheers,
> >>
> >> Casey
> >
> > That's pretty low for an Australian Shiraz... curious how it'll turn
> > out.
> >
> > Pp
>
> Correcting the specific gravity reading for the temperature of the
must,
> the reading is 1.090. According to the generic instructions provided with
> the kit, the target range is 1.080 to 1.1.
> At the moment the fermentation seems to be going quite well. This day
> three and the two-part airlock is constantly active. The fermenter is,
> unfortunately, opaque but from the looks of the debris collecting in the
> airlock tube where it is plugged into the bung, and considering 2-gallon
> ullage over the must, them yeasty critters have been having a wild party
in
> there.
> For what it's worth, I'm glad I used the two-part airlock this time.
It
> think the foaming might well have blown the liquid out of the S-shaped one
> piece gadget. It did just that on my first kit, a batch of Golden
Zinfandel.
>
I just throw mine in a (sterile) pail with a clear plastic bag (sealed with
an elastic) over it for the first cycle (7-10 days). It puffs the bag right
up. My was SG 1.092, couldn't tell you what the temp was probably about 20
or 21 C. After the SG was below 1.010 I racked it into the carboy, now it
blubs about every 15 seconds.