Home brewer here. Although it hurts to “waste” what you’ve taken out for testing, I recommend not pouring it back in the carboy. Doing so introduces oxygen (splashing) and can potential contaminants. Drink it or use it for cooking. Nice short and cheers! 🍷
Yeah I cringed a bit at the mouth siphon. I’m not sure if wine is as easily prone to infection as beer given it’s (generally) higher abv, but I probably would’ve just used that as a sample glass before bottling.
What chemistry teacher taught you not to pour back into your container? If you’re doing a simple titration of NaOH with KHP you need to wash the burette with water and then NaOH before starting. The excess NaOH you flush during first wash through should be saved and reused. Even when you combine chemicals in laboratory during chemistry class, you pour all your chemical waste into a big jar. It doesn’t go boom. It’s for a purpose. All chemicals can be recycled in one way or another. If your attacking the argument from a place of contamination, the fact that she opened the lid in her home introduces exospores and other contaminants. Pouring the wine back in at that point wouldn’t have much real impact on the contamination level at end result. As it is now mostly alcoholic, she showed, it should also have some ability to overcome the contamination it received.
Lady. Don't put the testing wine back in. Watch your clip back and ask yourself if at any point you accidentally introduced bacteria into your wine. Because there's a point where you started a siphon WITH YOUR MOUTH. Stuck that into your test tube, and then poured it all back into your finished wine. This is how you end up introducing things to your wine that cause it to turn to vinegar or go off. Just consider whatever you take out for testing as a loss and drink it then, or use it for other things, or dump it. But don't put it back in.
@@lordzoe4072it’s literally just generally good advice for anyone to follow. As someone with experience brewing, this video kinda made me cringe from the lack of proper equipment, sanitation, and care involved. She could easily turn her wine into expensive vinegar that way.
You know, as someone who grew up with an uncle who makes his own beer, it HURT to see her poor the sample wine back. Especially since you siphoned it with your MOUTH (FULL OF NATURALLY OCCURING BACTERIA). That gonna turn sour or into vinegar real quick.
If your sample is so tiny then just use a long straw or PVC tube where you seal off the top to hold in the fluid. That tube idea where you use your mouth & then poor the liquid back into the container is excessively contaminating.
Around 25 years ago my best friend taught me how to make wine about a year before we were in an accident and he was killed. It took me about a year to be 'me' again (severe head trauma) and i started fermenting again. He taught me using juice but being in East Tennessee blackberries are plentiful so i would make about 15/20 gallons of it when they were in season. It was always super good and always made me happy to share. I had my own labels i designed too! Wine making isn't hard and it is not expensive at all. I mean....you can spend as much as you want but for a little of nothing you can make your own and learn. Try it out!!
Cool story, sorry about your friend. At least you’ve got this great memory of them and a hobby to be passionate about on their behalf. I love comments like this because they get me curious about just how easy it really is. Lol and then before I know it I’m making wine in my kitchen.
i would hope so. I see the dumbest things on shorts from people telling others how to do stuff the wrong way! And every1 applauds for their fake expertise!
Dude my great aunt owns a winery and vineyard, please don’t pour the wine you tested back into the original wine. It can introduce bacteria, it’s one of the main things you learn in science class in middle school and high school
@@slumberkI learned that and I'm from an under funded school district in Louisiana. Maybe you were absent that day, or weren't paying attention. It's part of lab safety.
each fall,.. wild grapes, a bag of sugar, spring water and containers ...and i made alot of gifts the following year for people who do. Personalized labels too
Nice! I don't drink alcohol myself, but I've looked into fermentation, any old rubbish would do, even wood chippings. FYI - it's not for consumption, it's for fuel. 😁
Yeah, just for anyone who stumbles upon this, please do not consume drink from fermented or distilled wood, it is a very foolproof way to get into the hospital or the cemetary
She's adding something called finings. It binds to large particles. It's usually gelatin with a few bits and pieces. It's not illegal. However, it's not vegan/vegetarian. Adding it to your brew won't change the alcohol content. Distilling without a license is illegal in most countries. Creating naturally fermented alcohol is legal in most countries. Google your local laws.
My dad used to make “booze” as he said and this has brought back some bad memories he once gave my 6 year old sister at the time some to help her sleep because we didn’t have melatonin then a few days later tried having me drink some as well because I couldn’t sleep
Youre awesome! Keep brewing, (or i guess vinting) did aome meads and wines. I thoroughly enjoyed doing it, I've taken a long break from it. Gotta break out and clean the equipment. What yeast did you use?
I know nothing about wine but even I was shocked to see you pour it back in the container 💀 even if you hadn’t also used it via mouth lol Glad too see the professionals agree lolol
not me getting a lil wine tipsy my whole childhood due to helping my dad with wine checks😂 love this video, really brought me back!❤️ i can just smell this through the screen lol
One thing to be carful about, is you should not siphon by mouth, you contaminated your entire sample. Use gravity siphoning and put the tank on your kitchen counter and bottle you want filled on the ground, once you get the siphon started gently bring the bottle downward
Finished my blueberry run in June. It’s a sweet wine but sooo good. I never reintroduce test beakers, too open to cross contamination but I digress. Many fruits give you a dry wine , especially strawberry but dry wines lend to the cotton mouth effect with low bitters. I prefer sweeter but poet sweetness is too overpowering! Just a smooth sweet. Frankenstein wine is super fun but hard to repeat if you aren’t doing a regular ferment log.
I don't ferment wine but I work with gasoline and constantly have to figure out the density of different samples. For samples, I have to measure manually with a hydrometer i reccomend getting a shorter one. This will allow you to use a smaller graduated cylinder which will save more of your sample. Since you shouldn't pour it back it this would reduce the amount you waste!
I am SO happy to see all the comments talk about how she poured it back in. And after starting the siphon with her mouth too. This is a really bad thing to do.
I make wine. The fermentation time depends on the yeast you use. High quality yeast will ferment longer than something like bread yeast. It will be done once your specific yeast makes alcohol percentage that it cannot tolerate, it will die and stop fermenting. Use higher grade yeast for higher alcohol production. Also what she used to clear it is called Pectic Enzyme. That will make everything solid and the last of the dead yeast sink to the bottom.
My mom fermented ribena for 3 and a half years and that shit was alcohol. I recommend that y’all try it. It got multiple people drunk and they’d still come back for more. It was very tasty.
is it going to ruin the batch, probably not. it'll more than likely be fine, but here are 3 things i noticed: ditch the 10ft tubing, get a turkey baster. its much easier to sanitize. if you keep the tube, get an auto syphon, you are contaminating the sample and the back wash is going back through the tube to the brew. lastly, like everyone is saying, don't pour it back in. don't throw it away either, drink it.
people are looking out for her. if she doesn’t want to take the advice of people who know better than her, than she can continue to drink her contaminated wine. some people are too stubborn to admit their faults and it’ll come back to bite them later on.
My grandma used to do wine from her unsweet grapes . It’s was ok , but not great . I did once 🍷 with a very tasty grapes . Just use good to your taste grapes 🍇 .
My stepdads dad makes wine at home... He doesn't do any of this testing stuff, he leaves it a couple months to ferment until it is ready. If anything he'd take a glass to taste throughout to know if it's ready or not but he'd never pour that back.
What is the chemical you use that binds to particles? I make my own wine too and have the hardest time racking/filtering it bc of the floaty yeast husks
You should pick up micron bags we use them to squeeze thc wax out of weed but if you were to pour the wine threw it the holes in the micron bags are so small it will allows the wine to pass threw and any chunks larger than a human hair will be trapped in the bag
@ohyeahyeah4085 heat press the wax is liquid so it flows rhre the holes before re hardening as the wax you'd smoke. The holes are roughly half the size of the thickness of a hair on your head and they rang in size some slightly bigger and some slightly smaller. The smaller the micron bag you use the finer the material you'll get which just means purer thc consideration and less plant matter because no plant based matter will be small enough to go threw. Honestly you should look up a video about it even if you don't smoke there's alot of science going on behind the scenes that most people don't realize. Most people think grow plant smoke plant and that's it but no there's a ton going on
@@king_of_codbo255 I knew the basics of getting wax out of weed, but i never thought of using a micron bag.. that sounds like it’d save a lot of hassle and make a few things a lot easier. Thanks for sharing!
If you are using a refractometer (don't recommend) or you are on the Brix scale, you are looking for a -1 Brix or so. That will indicate dryness as well! good time to introduce malolactic bacteria :))
Home brewer here. Although it hurts to “waste” what you’ve taken out for testing, I recommend not pouring it back in the carboy. Doing so introduces oxygen (splashing) and can potential contaminants. Drink it or use it for cooking. Nice short and cheers! 🍷
Yeah I cringed a bit at the mouth siphon. I’m not sure if wine is as easily prone to infection as beer given it’s (generally) higher abv, but I probably would’ve just used that as a sample glass before bottling.
I second this. NEVER add back anything you remove from the chamber!
Love informative comments like these. Enjoy yourself !
It's a basic chemistry law. Never return shit to their container. Once out it's contaminated.
You're correct. You never pour back into the container it's also a chemistry thing...cross contamination
One of the first things you learn in chemistry class is to never pour back into the container.
Yeah it depends, some pilots teach to dump dumped sumped fuel back into the tank.
@@CramcrumBrewbringeri've never drank dumped sump fuel before, is it tasty?
@@CourtesyoftheD To the plane 🙂
@@CramcrumBrewbringerso why even mention it :)
theres a difference between fuel and things we eat and drink
What chemistry teacher taught you not to pour back into your container?
If you’re doing a simple titration of NaOH with KHP you need to wash the burette with water and then NaOH before starting. The excess NaOH you flush during first wash through should be saved and reused.
Even when you combine chemicals in laboratory during chemistry class, you pour all your chemical waste into a big jar. It doesn’t go boom.
It’s for a purpose. All chemicals can be recycled in one way or another.
If your attacking the argument from a place of contamination, the fact that she opened the lid in her home introduces exospores and other contaminants.
Pouring the wine back in at that point wouldn’t have much real impact on the contamination level at end result. As it is now mostly alcoholic, she showed, it should also have some ability to overcome the contamination it received.
I'm not about to search her channel to find it but I do hope she responds to the comments saying not to pour it back
why? literally why would you hope she responds to such a small thing she did?
@@israa.6375 it's an important tip for her and her viewers who are learning about home brewing to know.
@@israa.6375your slow
@@israa.6375it introduces contamination
Typical homosexual behaviour, more nosy than necessary.
Don't let this girl near your gas tank. Her siphon skill is maxed out.
I think I need a woman like that
Have you on E in 25 seconds is crazy tbh.
Think you'd almost have a heart attack.
Siphons are easy wdym
@@ava4689its a joke bro
Mmmmmmmm i love it when i cant learn anything about chemistry at school but can learn through the comment section easily
Amen!
Lady. Don't put the testing wine back in.
Watch your clip back and ask yourself if at any point you accidentally introduced bacteria into your wine.
Because there's a point where you started a siphon WITH YOUR MOUTH. Stuck that into your test tube, and then poured it all back into your finished wine.
This is how you end up introducing things to your wine that cause it to turn to vinegar or go off.
Just consider whatever you take out for testing as a loss and drink it then, or use it for other things, or dump it.
But don't put it back in.
Harsh but true 😅
This was so unnecessarily rude lmao
@@lordzoe4072 How? Because they said "Lady"??
@@Dog_in_tree “lady” and the paragraph after it lmao. Extremely patronizing
@@lordzoe4072it’s literally just generally good advice for anyone to follow. As someone with experience brewing, this video kinda made me cringe from the lack of proper equipment, sanitation, and care involved. She could easily turn her wine into expensive vinegar that way.
You know, as someone who grew up with an uncle who makes his own beer, it HURT to see her poor the sample wine back. Especially since you siphoned it with your MOUTH (FULL OF NATURALLY OCCURING BACTERIA). That gonna turn sour or into vinegar real quick.
1000% true
Contamination has entered the chat
Don't use your mouth just use one sample retriever straws they're $5
or dont waste 5 bucks on something totally useless when the current method works just fine
@@Mrbootyman 🤡🤡🤡
@@Mrbootyman but she used her mouth and then poured the wine back into the larger cask, introducing new bacteria.
@@bodyofhopePretty sure she uses a sort of sterilization compound near the end of the process.
@@Mrbootyman it doesn't work just fine though, now all the bacteria on her mouth are in the wine.
I’m not a wine expert but I had a feeling that pouring it back in wasn’t the best idea
Same, especially since she used her mouth to siphon.
I dropped one of those 6 gallon carboys on my foot once and my step dad said “ good job saving it with your foot” instead of “are your toes okay?”
😂 sorry not funny but funny 😊
This comment is needed! 😂😂 Too many just giving her the same advice, but this is hilarious.
If your sample is so tiny then just use a long straw or PVC tube where you seal off the top to hold in the fluid. That tube idea where you use your mouth & then poor the liquid back into the container is excessively contaminating.
"sample a bit of the wine"
*Syphons like 700ml* 😂
Around 25 years ago my best friend taught me how to make wine about a year before we were in an accident and he was killed. It took me about a year to be 'me' again (severe head trauma) and i started fermenting again. He taught me using juice but being in East Tennessee blackberries are plentiful so i would make about 15/20 gallons of it when they were in season. It was always super good and always made me happy to share. I had my own labels i designed too! Wine making isn't hard and it is not expensive at all. I mean....you can spend as much as you want but for a little of nothing you can make your own and learn. Try it out!!
Cool story, sorry about your friend. At least you’ve got this great memory of them and a hobby to be passionate about on their behalf. I love comments like this because they get me curious about just how easy it really is. Lol and then before I know it I’m making wine in my kitchen.
I hope this is her personal wine
i would hope so. I see the dumbest things on shorts from people telling others how to do stuff the wrong way! And every1 applauds for their fake expertise!
Her personal vinegar now i think
Dude my great aunt owns a winery and vineyard, please don’t pour the wine you tested back into the original wine. It can introduce bacteria, it’s one of the main things you learn in science class in middle school and high school
ian learn that
@@slumberkI learned that and I'm from an under funded school district in Louisiana. Maybe you were absent that day, or weren't paying attention. It's part of lab safety.
@@jobivuvuvfvi605 most likely wasn’t paying attention 😹
If you have a sterelized auto siphon, cylinder and hydrometer, could we pour it back?
@@juliebelanger8878 shit idk why u asking me 😭
Girl please don’t siphon it w/ your mouth and then pour it back 😩
Bruh the wine is fine
@@DavidThomas005 clowny clown clown
@@DavidThomas005 No it's not. It's fucking vinegar.
I don’t drink wine, I have no plans to make it….but I could watch eight hours of this.
Can’t tell if she’s trying to make wine or vinegar with her amateur skills though😅
each fall,.. wild grapes, a bag of sugar, spring water and containers ...and i made alot of gifts the following year for people who do. Personalized labels too
Aww this reminds me of my mother making wine at home.
King Cobra JFS needs some of this in his life.
The wine arc may be the end of him
TWU
botulism coming in nicely toobz
TMDWU
Omg my people
your saliva's been introduced to that batch of wine now.
Nice! I don't drink alcohol myself, but I've looked into fermentation, any old rubbish would do, even wood chippings.
FYI - it's not for consumption, it's for fuel. 😁
Sounds yummy
Yeah, just for anyone who stumbles upon this, please do not consume drink from fermented or distilled wood, it is a very foolproof way to get into the hospital or the cemetary
Wood chippings would produce methanol, ethanol's evil little brother who is wanted for serial killings.
Yeah one better doesn't drink methanol. Engines usually like it tho.
@@sicstardo you identify as the 3rd gender?
An apache attack helicopter
I hope she doesn't plan on selling that wine. She poured that sample back in there after she syphons it with her mouth.....🤢
She couldn't sell it even if she wanted to, its illegal
@@Irish_Mann Good
My dad just made a lovely peach wine :) homemade wine can be absolutely delicious
As a cellar hand at a winery this is so funky to see and understand what you’re doing
Name the chemical you placed inside it toward the end... you were specific about everything but that lmao..
She's adding something called finings. It binds to large particles. It's usually gelatin with a few bits and pieces.
It's not illegal. However, it's not vegan/vegetarian.
Adding it to your brew won't change the alcohol content.
Distilling without a license is illegal in most countries. Creating naturally fermented alcohol is legal in most countries. Google your local laws.
My parents used to make wine. This just triggered soooo many memories lol was a good era of my life lol
Italian here, just taste it, that’s how you know it’s done.
Unless it's still fermenting and you just encouraged people to ignore science and inadvertently make a bottle bomb.
cool ! my dad’s a homebrewer and i always see him working on a different type of beer x3 i’m happy this came up on my fyp !
"Jesse, we need to brew"
My dad used to make “booze” as he said and this has brought back some bad memories he once gave my 6 year old sister at the time some to help her sleep because we didn’t have melatonin then a few days later tried having me drink some as well because I couldn’t sleep
When you pretend too hard to know what you're talking about and then realize you're just an alcoholic.
I know nothing about alchoul fermenting but I accidentally left some blackberries out for a few days and they smelled like alcohol
All the best wines are made in 5 gallon plastic bottles.
Ahh quality !
I've recently learned about hydrometers in my class. So this is cool!
Never pour samples back in!
😂😂😂 the little bit of panic as the syphon first starts is the most relatable thing in terms of homebrewing ive seen in a while
Youre awesome! Keep brewing, (or i guess vinting) did aome meads and wines. I thoroughly enjoyed doing it, I've taken a long break from it. Gotta break out and clean the equipment.
What yeast did you use?
I know nothing about wine but even I was shocked to see you pour it back in the container 💀 even if you hadn’t also used it via mouth lol
Glad too see the professionals agree lolol
Put it in the cooler all sediment will drop out. No need for additives
omg I remember when my dad and grandpa would make their own wine and id love looking at the weird contraption on the lid bc it looks so cool
When the apocalypse hits, this is good information.
Would be a good way to get caps
When fermenting in the apocalypse, remember to sanitize your fermenter, and not pour your fluid back into the vessel after testing.
I appreciate that little moment of panic as the wine gets to the end of the tube and you clearly thought the tube was falling out
That's a LOT of wine 💀
white women love that shit
Idk why but this brought a wave of nostalgia that I don't even remember must've been little little
yeah i just take a plastic bottle of grape juice and add sugar and yeast but this works too
I made a dry apple cider before that was really good, seeing this makes me want to make more
or just strain it and avoid chemicals
Pretty damn cool to see someone make red wine at home💯
Stop using chemicals to clear, it changes the flavours and can make your brew undesirable. Use clear non flavoured gelatin.
She was liking using glass, which is what most large scale wineries use. The taste is about the same. Hoochers will tell you to use nothing.
not me getting a lil wine tipsy my whole childhood due to helping my dad with wine checks😂 love this video, really brought me back!❤️ i can just smell this through the screen lol
Alcoholic 😂
My dad tried to make wine a hundred years ago and it turned out to b the best salad dressin g u could have had so it still wasn't wasted.
This brought back so many childhood memories of my stepdad making beer
Dudes using these tools like an expert good job 10/10 would watch again
"Babe, we agreed on not buying more wine and we said one glass ok?"
One thing to be carful about, is you should not siphon by mouth, you contaminated your entire sample. Use gravity siphoning and put the tank on your kitchen counter and bottle you want filled on the ground, once you get the siphon started gently bring the bottle downward
Finished my blueberry run in June. It’s a sweet wine but sooo good. I never reintroduce test beakers, too open to cross contamination but I digress. Many fruits give you a dry wine , especially strawberry but dry wines lend to the cotton mouth effect with low bitters. I prefer sweeter but poet sweetness is too overpowering! Just a smooth sweet. Frankenstein wine is super fun but hard to repeat if you aren’t doing a regular ferment log.
You have that “ i love wine face “
Every single mother's dream, "average" sized bottle of wine.
I love this video because it reminds me when I made wine with my grandpa when I was six
And we tried it 😅
I don't drink but for some reason I still watched this whole video
I don't ferment wine but I work with gasoline and constantly have to figure out the density of different samples. For samples, I have to measure manually with a hydrometer i reccomend getting a shorter one. This will allow you to use a smaller graduated cylinder which will save more of your sample. Since you shouldn't pour it back it this would reduce the amount you waste!
Box wine is real cheap lady. Does the same thing. Lol great video! You really put a lot of thought into this. Bet it tastes better than box wine.
I am SO happy to see all the comments talk about how she poured it back in. And after starting the siphon with her mouth too. This is a really bad thing to do.
Hey man, that siphon action was smooth as glass 😎 nothing spilled nothing wasted
For a second I thought you were gonna drink it like a silly straw lmao
Never pour back in container, that's cross contamination!
Chemistry major looks pretty nice up to this point
That's cool😮😮😮😮 wish I had the patients to make wine
I make wine. The fermentation time depends on the yeast you use. High quality yeast will ferment longer than something like bread yeast. It will be done once your specific yeast makes alcohol percentage that it cannot tolerate, it will die and stop fermenting. Use higher grade yeast for higher alcohol production. Also what she used to clear it is called Pectic Enzyme. That will make everything solid and the last of the dead yeast sink to the bottom.
My mom fermented ribena for 3 and a half years and that shit was alcohol. I recommend that y’all try it. It got multiple people drunk and they’d still come back for more. It was very tasty.
is it going to ruin the batch, probably not. it'll more than likely be fine, but here are 3 things i noticed: ditch the 10ft tubing, get a turkey baster. its much easier to sanitize. if you keep the tube, get an auto syphon, you are contaminating the sample and the back wash is going back through the tube to the brew. lastly, like everyone is saying, don't pour it back in. don't throw it away either, drink it.
This is great details are important for this.
Y’all saying don’t pour it back in the container like she can rewind time 💀
and you’re saying this like she can’t keep it in mind for the future 😭
My ass thought she was going to drink the “little” sample😭
Shes drinking it..she knows what she is doing yall over here complaining like YOU'RE drinking it
people are looking out for her. if she doesn’t want to take the advice of people who know better than her, than she can continue to drink her contaminated wine. some people are too stubborn to admit their faults and it’ll come back to bite them later on.
My grandma used to do wine from her unsweet grapes . It’s was ok , but not great . I did once 🍷 with a very tasty grapes . Just use good to your taste grapes 🍇 .
Oenologist here, You don't need that "chemical" to bind, we use egg whites for that and some sulphites...
At the start I almost thought you were gonna drink the whole thing 💀
My stepdads dad makes wine at home... He doesn't do any of this testing stuff, he leaves it a couple months to ferment until it is ready. If anything he'd take a glass to taste throughout to know if it's ready or not but he'd never pour that back.
Havent seen this stuff since i did winemaking in lab skills at my highschool 2 years ago
Back in college, we made beer for a bio lab, good times
Not just me having a meltdown over her using her mouth to siphon and then pouring it back in, good
Kitaaaaa this is so cool!
My favorite way if seen someone use science
My dad makes wine at home and he taught me a few things lol
“I little of wine”
Continues to pour a whole tube of wine
What is the chemical you use that binds to particles? I make my own wine too and have the hardest time racking/filtering it bc of the floaty yeast husks
You should pick up micron bags we use them to squeeze thc wax out of weed but if you were to pour the wine threw it the holes in the micron bags are so small it will allows the wine to pass threw and any chunks larger than a human hair will be trapped in the bag
How do use those bags to squeeze the wax out of weed? i’m more interested in that😂
@ohyeahyeah4085 heat press the wax is liquid so it flows rhre the holes before re hardening as the wax you'd smoke. The holes are roughly half the size of the thickness of a hair on your head and they rang in size some slightly bigger and some slightly smaller. The smaller the micron bag you use the finer the material you'll get which just means purer thc consideration and less plant matter because no plant based matter will be small enough to go threw. Honestly you should look up a video about it even if you don't smoke there's alot of science going on behind the scenes that most people don't realize. Most people think grow plant smoke plant and that's it but no there's a ton going on
@@king_of_codbo255 I knew the basics of getting wax out of weed, but i never thought of using a micron bag.. that sounds like it’d save a lot of hassle and make a few things a lot easier. Thanks for sharing!
That's pretty cool to see, wonder what ancient ppl did about the large particles when they made it
I'm guessing they just filtered it out with a cloth or something
@@karolis1397 oh true
We siphoned the good (clear) wine off into another container & repeated several times. (My mom made dandelion wine when I was a kid)
I really thought she was gonna take a sip😂
my brother makes his own mead, it gets satisfying js watching him
Theres just something about the mario theme song that makes me smile and reminds me of my childhood, anyone else?
She's definitely risking contamination, but back in the day they did worse I'm sure. Botulism is no joke though.
wow this is a lot more proffessional than my dad. he just keeps them big ol jugs in the kitchen for months and occasionally taste tests it
I'm in 7th grade and in science we are learning about density and hydrometers
Y’all do realize she didn’t taste the wine when she sucked the straw , but I do agree it’s not good to cross contaminate
If you are using a refractometer (don't recommend) or you are on the Brix scale, you are looking for a -1 Brix or so. That will indicate dryness as well! good time to introduce malolactic bacteria :))
All the people saying not to pour it back in have never home brewed lol. Keep on keeping on!