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Tempranillo, Part II: The Hydrometer Never Lies | Project Sunlight - A Winemaker's Education

Tempranillo, Part II: The Hydrometer Never Lies

February 25, 2013 | By | Reply More

I was pretty excited last Monday when I began making six gallons of Tempranillo wine.  I thought I had been pretty clever in the way I had gotten the temperature just right before pitching the yeast, and I was pretty confident that things would go well.

The must on Day One, floating thermometer barely visible..

The must on Day One, floating thermometer barely visible..

And 24 hours after inoculating the unfermented must with yeast, I was pretty sure fermentation was well underway. The airlock was beginning to accumulate carbon dioxide, or CO2, bubbles and there was a fragrance in the air that I have always associated with fermentation. Also, there was a loud hissing sound inside the primary fermenter said there was something alive and growing inside. Yeast is a truly amazing microorganism.

Forty-eight hours in, I was beginning to worry. The airlock wasn’t bubbling up and down in  the vigorous way I had expected, and I wondered if the fermentation had become stuck. Or worse, if it had actually been stillborn, and I had only been deluding myself the day before. I punched down the grape skins for a couple of minutes (the grape skins are pushed to the top of the fermentation vessel by the CO2 released during fermentation, and they must be “punched down” daily to ensure proper contact with the must – more on this in a later post) and then checked the temperature.

The results were a bit scary – almost 90 degrees. Apparently the heater I was using was a blunter tool than I had thought. That seemed a bit unjust. The last time I made wine, fermentation took forever, and was briefly stuck because I had let the house get too cold. Now, I had apparently gone too far in the other direction.

On  Thursday, I was feeling even worse about the fermentation. I had shut down the heater, and the temperature had dropped to the low eighties.

twenty-four hours later, fermentation appeared to be clearly underway.

twenty-four hours later, fermentation appeared to be clearly underway.

Better for fermentation, but probably still a bit too hot to re-inoculate. I knew I could get the temperature down, but I wasn’t really sure how to go about reinoculating.

I had packages of two different kinds of yeast: RC212, which was the particular kind of yeast that came with the kit, and EC1118, a champagne yeast that is also supposed to be good for restarting stuck fermentations. I wasn’t sure which to use, whether I should rehydrate the yeast with some of the juice before pitching it, or whether I should get the temperature down first. So, I called the company’s technical support line.

I was using a Winexpert kit, and I can’t begin to say enough about their customer support. I got a real person on the phone in a couple of minutes, and she was terrific. Here’s how the conversation went (picking up after I explained the problem):

She: What was the specific gravity when you pitched the yeast?

Me: 1.082

She: What is it now?

Me: I haven’t checked, but since it doesn’t seem to be fermenting, I assume it’s still right around 1.08.

She: You need to check. Give me your number, and I’ll call you back in ten minutes while you take a reading.

Me: OK.

After about ten minutes, she called back.

Me: I just finished sanitizing the hydrometer and wine thief and I’m just filling the tube (for the hydrometer).

Here's the hydrometer, still bobbing up and down a bit in the test tube.

Here’s the hydrometer, still bobbing up and down in the test tube.

She: OK.

Me: Uh. . . Can this possibly be right? It looks like it’s 1.02.

She: You got it! It’s working.

Me: Uhhhh . . . yes, it is.  (but thinking, yes, I am an idiot. . .)

What I learned from her was to rely on the hydrometer, not my visual checks. She was good enough to stay on the phone with me for another five minutes to talk about winemaking and to answer a few more questions about the kit. Honestly, it was one of the best customer support experiences I’ve ever had.

So, I let the wine continue fermenting. Twenty four hours later, the specific gravity was down to 1.011, and the night after that, it was just a hair over 1.000, maybe 1.001. Sunday morning, I’ll check again, and I think it will be time to rack it into a carboy for the secondary fermentation.

Meanwhile, I’m planning to start making a new batch of wine in a week or two, this time Winexpert’s Lodi Ranch 11 Cabernet Sauvignon.  And I’ll be relying less on visual observations and more on things I can measure, like temperature, pH, and specific gravity.

After all, your eyes may deceive you, but the hydrometer never lies.

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Category: All Posts, Wine, Winemaking

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