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Thread: Check my chart

  1. Default Check my chart

    I am 500 hours into a 1 gallon batch of semi sweat traditional out of the Ratliff recipe book and I am just curious how my chart compares to others?

  2. #2


    We usually do it in days than hours.
    It seems a little slow but depends on the temps and the yeast used.
    Daily stirring?
    Regular aeration or oxygen supplementation the first few days?
    What nutrients?
    Staggered nutrient addition?

  3. Default

    I followed the recipe exactly as in the book.
    I did not know if it was cool to post their recipe so here it is edited from my notes
    3.10 lbs wildflower honey
    1 gallon Poland Spring water
    Go-Ferm 2.5g
    Fermaid O 4.53g
    Lalvin Yeast K1V-1116 Yeast, 2g
    I did the standard 4 part nutrient addition and daily aeration.
    The slowness may be due to my batch temp, 62 deg. F.
    I made the chart in hours because using just days adds angles to the chart as you can see here:
    Doing it in hours in Excel works better for the data accuracy.

  4. #4
    Join Date
    May 2015


    So, that's 100 gravity points in 8 days? That's not slow in my book.
    Dave from New Haven County

  5. Default

    Quote Originally Posted by Maylar View Post
    So, that's 100 gravity points in 8 days? That's not slow in my book.
    That is it, I forgot to change the axis title to days instead of hours in the last chart.
    I thought it was not bad, and by the first chart, rather linear.
    Date Hrs Days Temp SG Corrected SG BRIX ABV % Sugar break Notes
    03/16/2017 12:00 0 0 89 1.110 1.114 27 0.0% 0
    03/18/2017 08:00 44 2 62 1.110 1.110 26 0.5% 0 1st nutrient addition
    03/20/2017 13:00 97 4 62 1.094 1.094 23 2.6% 1/6 2nd nutrient addition
    03/23/2017 09:30 166 7 62 1.076 1.076 19 4.9% 1/3 3rd nutrient addition
    03/25/2017 07:00 211 9 62 1.064 1.064 16 6.5% 2/5 4th nutrient addition
    03/29/2017 15:00 315 13 62 1.040 1.040 10 9.7% 5/8
    04/01/2017 08:30 380 16 62 1.032 1.032 8 10.7% 2/3
    04/07/2017 10:00 526 22 62 1.015 1.015 4 12.9% 6/7
    There is a slow start on the first 2 days and then a strait line until day 13 when the nutrient additions wore off
    Edit to add, I just looked at the 2nd chart and for whatever goes on inside of Excel, it has the days wrong, I am at 20+ days, not 8, sorry.
    Last edited by WayneG; 04-07-2017 at 03:48 PM.

  6. Default

    Here is the proper day chart.
    (Excel has a mind of its own)

  7. #7


    What yeast and temperature?

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  8. Default

    Quote Originally Posted by loveofrose View Post
    what yeast and temperature?

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    62 f

  9. #9


    Chart looks good for that temperature.

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  10. #10


    WayneG, thanks for posting a chart. I wish more people would do that instead of 10 different posts reporting their daily SG change. Much more useful the way you've presented it.

    I just dropped 82 points in 5 days, using 71B at 61degF. Looks like you dropped 25 points in 5 days. Different yeasts, different rates, but yours does seem a little slow. Doesn't mean it won't still come out great though. I think 2g is a bit light on the yeast. I would use 4 times that for an optimal cell count at pitch if it were my recipe, and that could make a big difference in fermentation rate.


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  11. Default

    I would have used more yeast also, but I was following the book recipe as accurately as I could.
    The only major change I used was to not boil the water and then add honey to high temp water.
    I believe in keeping the honey temperature as low as possible.
    This was my method:
    4) Prep honey, water, energizer & yeast mix
    a) In 2 gallon ferment bucket, weigh out 3.1 pounds of warm honey (95 degrees F.) Add gallon warmed spring water (110 degrees F.)
    b) Add room temp spring water to get one gallon total and bring must down to about 90 degrees F.
    c) Keep yeast temp near 90F so it matches must temperature
    d) Be sure must is within 10 degrees F of yeast then add yeast/must mix to must bucket
    e) Check & record must SG with hydrometer 1.110 and Brix sugar level 26 @ 89 Deg. PH 3.5
    f) Slowly mix & aerate yeast & must with mixing rod on drill
    As for making the chart, it is a easy Excel formula that only needs the date, time, must temp and SG.
    The formulas in the sheet will calculate the days and hours, it calculates the real SG using the must temp and then calculates the BRIX number and the sugar break and ABV

  12. #12


    For 62 degrees it is not too slow.
    You didn't mention how many yeast packets you used. For this SG with 6 gallons you would need at least 7 grams ( but up to 15 grams would be acceptable) of yeast.
    If you only used 1 yeast packet that would be little underpitching and add some stress to the yeast. In addition there is a small of stress placed on the yeast from going above 1.1 but fortunately you didn't go much over.

    If it is slow from under pitching that may create some problems down the road.
    However if it is naturally slow from the temps, then that is a good thing as the low temps in wine yeast is associated with creating more flavorful esters and flavors.

  13. Default

    The packets are 5 grams and I used 2 grams, as per the book Big Book Of Mead Recipes Page 58 Basic Semi Sweet Mead
    My reasoning is to "Go by the book" to see how it comes out.

  14. #14


    Quote Originally Posted by WayneG View Post
    The packets are 5 grams and I used 2 grams, as per the book Big Book Of Mead Recipes Page 58 Basic Semi Sweet Mead
    My reasoning is to "Go by the book" to see how it comes out.
    While his recipes overall may be fine he underpitches his yeast.
    So by the book: Scott's Handbook (they are are the experts on yeast): http://www.scottlab.com/pdf/ScottlabsHandbook2016.pdf

    On page 7 of the handbook:
    "Normal inoculation for wine active dry yeast is 2 pounds/1000 gallons"
    If you convert this to grams, then for a 6 gallon batch that is 5.76 grams.
    Thus even a full packet of yeast would be slightly under pitching.

  15. #15


    Here is white labs handbook of over versus underpitching yeast. While this is meant for ale/lager yeasts, some of it may apply:

    Here are all the problems whether more or less likely to happen:

    _____________ Bad Ester__Fusels___Sulfur_____Acetylaldehyde __Autolysis__Phenols
    Over-pitching____-__________________________+ ____________+

    X= factor; +=more likely; -= less likely

    SO while over-pitching can cause problems it is the less severe of the two

  16. #16


    What is the definition of underpitching? The reason is ask is that yeast multiply exponentially on a log 2 scale. If a normal pitch is 6 grams of yeast and I pitch 3 grams, then I am one cell division from normal pitch. After lag phase, doubling time is ~80 minutes. That's nothing! I imagine true under pitching would need to be something like 10 fold lower than normal.

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  17. Default

    This is a 1 gallon batch

  18. Default

    It has been a bit over 6 weeks on this batch and it seems cloudier than my previous try.
    The SG is at 1.004 with a very small about of fermentation still going on
    I was wondering if the Fermaid O or Lalvin K1V Yeast make a cloudier batch that Fermaid K and 71B?
    It is not a worry because I will cold crash it in another week or two.

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