How To Tell When Fermentation Is Complete Without Hydrometer (2024)

FAQs

How can you tell if fermentation is complete? ›

The surest way to establish whether or not a fermentation is complete is by measuring the specific gravity. You can do this using either a hydrometer or a refractometer.

You will be able to tell when fermentation is complete when the airlock stops bubbling and the surface clears and the yeast begins to sink to the bottom. At that stage, when you are 99% sure that fermentation is complete, I would still recommend waiting at least another 3-4 days before bottling just to be safe.

To do so, take a hydrometer reading and then wait at least 24 hours before taking another reading. If the second reading is lower than the first, then fermentation is not yet complete. If the reading remains stagnant, then fermentation is complete and you can move on to the next step in the process.

If your lacto-fermentation fails, the signs are unmistakable: repulsive smells, hairy mould on the surface, flashy colours, etc.

The best way to tell if it's done is to taste it. But if you're curious about kombucha and pH, you can read my post about it here. So whenever your brew tastes right to you, you're ready to move on to the next step: bottling a.k.a. 2nd fermentation.

The airlock isn't always the best way to determine fermentation activity. So, if you find that it isn't bubbling, it doesn't mean that it isn't fermenting. If you open the lid and check for visible signs of fermentation, you should see a foam developing across the surface (called Krausen).

990 it is finished and the sugar is gone (and it is no longer producing bubbles). The fermentation is over when there are no bubbles produced. Absolutely no bubbles rising up through the wine. If there is a malolactic fermentation it make several months to complete.

The first, and most important, step is the fermentation process, which happens when the yeast eats sugar, either in the fermentables or that you've added, and converts it into alcohol. Fermentation takes roughly two to three weeks to complete fully, but the initial ferment will finish within seven to ten days.

Hydrometer readings for three consecutive days, and the reading remains the same and is higher than 1.000, it's probably stuck. Make sure you have a good airtight seal at your Airlock. Ensure that the airlock is firmly seated in the Bung, and the bung is securely seated in the mouth of the Carboy.

Beer, we always recommend that you bottle your beer no later than 24 days in the fermenter. You can go longer but the longer your beer sits the more chance you have to get an infection and get off-flavors in your beer. The 24-day mark has always worked well for us.

How do I know if fermentation is complete? ›

The most accurate way to monitor the fermentation process is to use a brewing hydrometer. Taking specific gravity measurements with a brewing hydrometer not only lets one know when fermentation has finished, it also allows one to determine actual alcohol by volume (ABV) of the fermented product.

A lot of beginning winemakers will use the airlock to make a determination. They see that the airlock is not longer bubbling and figure this is when the fermentation is done. In reality, the fact that the bubbling stopped is only an indication that the fermentation may be done, but is is not an absolute indicator.

An alternative to using the hydrometer is a refractometer, another simple instrument that can be used to measure concentration of substances dissolved in a liquid. When light hits a liquid, it changes direction, a phenomenon known as refraction . Refractometers measure the degree to which the light changes direction.

If it has the desired flavor, texture, and level of sourness, it's ready. For example, in vegetable ferments like sauerkraut, the cabbage should taste tangy and slightly crunchy. Texture: Some ferments, like pickles, should maintain a certain crunch. Over-fermented pickles might become mushy.

As long as your veggies are submerged in a brine and mold hasn't grown, you're on track. These signs may include bubbles from carbon dioxide, a cloudiness in the brine or the color fading from the vegetables. If you REALLY don't think something is fermenting, taste it after a couple days (not hours).