Need help estimating my Original Gravity.
RESOLVED (tentative)
Failure to keep certain records prevents proper calculation.
Original:
Hey Meadheads, I'm trying to join your club, and need some help.
I've been tracking the SG of my first batch of mead. The image above shows the graph of the 4 days so far. I imaging you have noticed something strange about day 1. I don't believe that the SG should ever rise...
I don't know what I did wrong, but I likely either measured the SG incorrectly or I didn't mix the must thoroughly enough. I did not add anything after measuring on day 1 other than 2 grams of Fermaid-O.
I'm trying to determine my true OG because I believe that is ( with the FG ) the best way to calculate your ABV. ( ? )
TL;DR:
Basically, I'm asking someone with previous records to consult said records and estimate my true day 1 OG/SG. We'll have to presume the rest of the SGs are accurate.
Some miscellaneous information about my must:
Batch volume is was ( unfortunate failure to de-gas on day 2; lost about 1 cup ) about 7/8 of a gallon.
About 1/2 of honey is pasteurized, else is unpasteurized.
About 1/3 of sugar came from maple syrup.
I rehydrated the yeast for 10 minutes, then attemperated, before adding to must, but did not add Go-Ferm.
I used 3 grams of LalBrew Nottingham yeast. Yes, that is an ale yeast, but I like beer more than wine, and didn't see a reason I couldn't try this, just maybe why I shouldn't.
I have been liberally sanitizing with a potassium metabisulfite solution, as described on the wiki.
I will infuse the mead with spices during secondary.
I have consulted online resources before starting this, including the wiki.
Otherwise, everything seems to be going well. To my unseasoned eyes the yeast seems to be thriving, and is constantly making a serious amount of CO2.
( hell yep )
EDIT 1:
I was hoping that someone would see that day 2 had an SG of 1.111, and say "Oh! I had a batch that had almost that exact number on day 2 as well! So your day 1 is probably quite close to: [number]."
Considering that several helpful people have already responded, but none as above, I take it that my simplistic solution doesn't work? Is the rate of fermentation too inconsistent to be easily calculated like this?
EDIT 2:
Thanks for all the advice guys. Unfortunately, it seems my failure to keep exact ingredient and volume records will prevent us from figuring this out. I'll just have to accept not knowing the ABV for certain, I guess.
Thanks for all the help, and for not demeaning me because of my mistakes. You made me feel welcome here.