View Full Version : Hydrometer progress in secondary fermentation:

11-17-2015, 05:19 PM
Hi Guys,

quick question about the science behind these hydrometer readings through the mead making process:

If I have an initial gravity reading in my primary of say...1.072 (give or take) and I wait for it to ferment down to 1.001 or even 1.000 and then rack to secondary,
how low can I expect it to drop below that reading once it's 'ready' in my secondary?

I understand you need to keep taking periodic readings and once you find it hasn't moved in a week it's good to bottle, but I'd also understood 1.000 to be the gravity of distilled water. So will it actually drop much below that once in secondary? Sorry if this question is confusing and thanks for any help.


11-17-2015, 05:52 PM
Yup it will fall below 1.000 cause you now have a mixture of ethanol, water, and other stuff.
I personally haven't had one go below 0.998 but have heard of them going to 0.995.

11-17-2015, 09:44 PM
When it gets to 1.000 you are done for all practical purposes. You can then stabilize with sulphites and sorbates and bottle when clear. If you want to backsweeten to semi-sweet or sweet, do that after stabilizing.

11-18-2015, 01:14 AM
ok, so at this point, it's safe to leave it alone for awhile and bottle when it starts to become clear? I've also never heard of 'stabalizing'. Is there more info or any links I can follow to learn more?


11-18-2015, 01:58 AM
Just look up the term. Google is our friend