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I am getting different gravity readings in my just-crushed juice from samples taken from the top and bottom of the vessel. What’s going on and is there a proper place to take these readings?

TroubleShooting

Art Stein • via e-mail asks,
Q

I have just completed my crush for this year and am experiencing a perplexing problem. I crushed into a 500-L plastic container. The container has a valve on the bottom to release the juice. For the first time since I have been making wine, I took my SG readings from juice released from the valve. This morning I also took SG readings from the juice at the top of the tank. The readings varied dramatically (1.092 SG at the bottom and 1.070 at the top). My question is: is this normal and where is the proper location to take these readings?

A
Your question is a valid one — one that many winemakers before you have wondered about. As you have discovered, where you take a sample from in a tank can give you varying readings and you find yourself wondering which reading is the most accurate. The specific gravity (or degrees Brix, or Baume, depending upon the scale you use) of a juice or wine is dependent upon many things, all of which have to do with the density of a solution. The denser the solution is, the higher one’s hydrometer will float, and the higher the apparent level of sugar in the juice or wine. Since temperature affects density (the colder something is, the more dense it is), the temperature of a solution must be taken into account and corrected? in order to get an accurate reading.Typically, a fermentation is warmer on top and cooler on the bottom as the warmer fermenting juice will tend to rise. Furthermore, if your wine is fermenting on the skins, the floating “cap” of skins will be even hotter than the fermenting juice below
Response by Alison Crowe.