glasseye wrote:Totally depends on the yeast and how the fermentation goes (starter, temperature, etc). But yeah, going below 1.000 with a wine or champagne yeast is certainly possible.
squirrelpirate wrote:I bottled my first mead on Thursday night. My hydrometer said it was down to 0.998. How is that even possible? I even calibrated my hydrometer in a tube of water, and it's reading everything correctly.
That said, I'm glad that there are other accounts of this happening. I was really worried about that.
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