Pulling a sample to measure SG ?'s

[total]

Hey guys!
I made up my first few birdwatchers mashes yesterday. I made them in the 5gal BPA free water jugs w/ rubber stoppers and airlocks on top.

How do i pull a sample to measure the SG?
I made 4 total, 2 w/ EC-1118 and 2 w/ Bakers yeast.
I went to shake them today, because i dont have anything to stir them with, and one with bakers yeast blew the stopper out(i had removed the airlock and had a finger over the hole)...

Should they be well mixed when i pull a sample to read SG?
What am i missing here?

TIA
total

[bellybuster]

yes they need to be well mixed when taking your initial sample, then leave it alone until you think its done. If its not mixed well you can get layering and your sample will be off.
Best time to take an initial sample is just prior to adding yeast. Get yourself a long spoon/paddle of stainless or food grade plastic, you'll need it.
I use a wine thief for sampling but a turkey baster works well too

[bellybuster]

yes they need to be well mixed when taking your initial sample, then leave it alone until you think its done. If its not mixed well you can get layering and your sample will be off.
Best time to take an initial sample is just prior to adding yeast. Get yourself a long spoon/paddle of stainless or food grade plastic, you'll need it.
I use a wine thief for sampling but a turkey baster works well too

[total]

The recipe calls for testing the SG daily...
Should i not be mixing it daily before testing the SG?
Or should i just be pulling a sample from the middle w/o mixing?

Ive already took the initial before adding yeast...

[Prairiepiss]

The first thing you should do is mix it well. Before you even think of adding yeast.

Sugar being heavy can collect at the bottom. And not get mixed in good. So you need to make sure it does. You should have a Target SG that you are shooting for. Figured by the amount of sugar to water. Then when you take your SG reading. Before you pitch your yeast. You will know if its mixed good or if you missed your Target. Then you can mix it more or adjust the SG by adding more water or sugar. When you get it where you want it. That last SG reading would be your starting SG. Then pitch the yeast. And wait for it to be done. Then take your finish SG reading.

You don't need to test daily. Leave it alone till it stops bubbling then test it.

[DHS]

S.G. or Specific Gravity is the measure of dryness in a fermentation. Lack of sugar content. I learned how to ferment without a hydrometer. If your ferment is not sweet it is ready to run. If you still have alot of flavour and want more initial alcohol or less flavour in your final product, add more sugar. I do not use bakers yeast. Bakers yeast has its place because it creates large amounts of c02. This large volume of c02 creates a barrier between the top of your fermentation and the surrounding enviroment. This gas enables quick fermentations and reduces the risk of infections. However, if shacken will off gass and oxidation will start to occur.

[total]

I hope i didnt mess them up by shaking'em....
Ill leave them alone until i think they are done then!
Thanks guys!

[Richard7]

The recipe calls for testing the SG daily...
Should i not be mixing it daily before testing the SG?
Or should i just be pulling a sample from the middle w/o mixing?

Ive already took the initial before adding yeast...

You could sample daily for info purposes but you only really need to know when its done. I would wait for it to quit bubbling and check to see if you are below 1.000. If it goes below 1.0 and still has a few bubbles it is still working. Wait for it to quit bubbling and clear for a day or two.

Posting while DHS was... If it is still bubbling you have new co2 on top.

[total]

It went right back to hardcore bubbling, so hopefully all is well...

[Prairiepiss]

S.G. or Specific Gravity is the measure of dryness in a fermentation. Lack of sugar content.
Actually SG is measuring how much sugar is in a liquid. For our purpose anyway.
I learned how to ferment without a hydrometer. If your ferment is not sweet it is ready to run. If you still have alot of flavour and want more initial alcohol or less flavour in your final product, add more sugar.
As long as you don't add to much sugar. And you wouldn't know how much is two much if you didn't know your SG. You could guess.
I do not use bakers yeast. Bakers yeast has its place because it creates large amounts of c02.
Doesn't make any more then other yeast I have used? CO2 production is based on how fast it ferments.
This large volume of c02 creates a barrier between the top of your fermentation and the surrounding enviroment. This gas enables quick fermentations and reduces the risk of infections.
Creates a barrier to protect the ferment yes. But I don't understand how it would make a ferment speed up?
However, if shacken will off gass and oxidation will start to occur.
Oxidation requires oxygen when you shake it it off gases CO2. Which it does the whole fermenting process. So I'm not sure how it would cause it to oxidize? If anything the off gas would displace any oxygen that may have gotten in. CO2 is heavier then oxygen. So it will push the oxygen up and out as its produced.

Shaking can be a useful tool. CO2 will get trapped in the yeast bed. And hamper the clearing process after fermentation is complete. A quick shake (not hard) when its done fermenting will dislodge the CO2 bubbles. And help the wash to clear.

[DHS]

I have been advised many times that my methods are incorrect, but they do work. I am sure that processes advocated on this forum work. I have used them. The question is what is best and works for you. Thus, when told to read, it means nothing. Experiance and tastes are what matter. Ask and voice. Let your ferment play out and see what happens.

[DHS]

Total asked why his ferment with bakers yeast blew. But the one with ec118 did not. Bakers yeast has evolved and been manipulated to interact with grains for the specific purpose of bread making. Bakers yeast can be repurposed for inpatient distillers.