Radek
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how to use hydrometer ( sugar meter )
1) how to use hydrometer ( sugar meter ) - here
2) how to use alcohol meter - here
Reading the Hydrometer:
This reading is an indication of how sweet/dry the wine is.A hydrometer is vital for consistent results in wine making and brewing. A hydrometer will show a high figure at the start of the fermentation and a low figure when the fermentation is finished. It gives a useful indication of the progress of the fermentation. To check that the liquid is fermenting, the SG reading must indicate a lower figure than the previous reading. A reading of SG 1.000 or lower for more than two days indicates that fermentation is at an end.The hydrometer should read SG 1.000 in tap water at 20ºC (68°F). The deviation may amount to 3 units of calibration above or below 1.000. Test the hydrometer and allow for the discrepancy, if any, when testing/measuring the liquid.
To use:
Always sterilize hydrometer and trial jar before use. Do not place in hot water, it may break.
Put sample of liquid to be tested into a trial jar. Lower hydrometer carefully into liquid, spin or shake to remove bubbles sticking to stem. If liquid is still fermenting, bubbles on the hydrometer may cause there ading to be incorrect, in this case remove the hydrometer and shake the sample to remove as much gas as possible. NOTE: TO CONVERT GRAVITY INTO BALLINGS PLEASE USE TABLE
When the hydrometer is steady in the liquid take the SG reading from where the surface of the liquid meets the stem at eye level. After use, rinse the hydrometer and wipedry.
Always take a reading of the liquid before adding yeast and fermentation starts. With kit wines it is convenient to take a reading after sugar (if any) has been added. It is best to dissolve sugar before adding, with country or fruit wines take a reading before adding sugar in order to calculate the correct amount of sugar to add.
Beer makers use the hydrometer in the same manner as for wine making, but can use the SG 1.005 point to check when the beer is ready for bottling.
The hydrometer "reads" the thickness of the liquid, if a lot of fruit is used and grain also is added this will increase the reading, the reading can be used in conjunction with a taste of the sample of liquid being tested.
To calculate the final strength of the wine, write down(omitting the decimal point) the SG
At the start of the ferment (i.e. after the sugar was added).Subtract from it the final SG, and divide the answer by 7.36; that is the percentage of alcohol by volume of your wine. Multiply that by 7 and divide by4 and it will give you the strength as proof spirit.
Starting SG – Final SG ÷7.36 = % Alcohol by volume then
% Alcohol by volume x 7 ÷ 4 = Strength as proof spirit
1) how to use hydrometer ( sugar meter ) - here
2) how to use alcohol meter - here
Reading the Hydrometer:
This reading is an indication of how sweet/dry the wine is.A hydrometer is vital for consistent results in wine making and brewing. A hydrometer will show a high figure at the start of the fermentation and a low figure when the fermentation is finished. It gives a useful indication of the progress of the fermentation. To check that the liquid is fermenting, the SG reading must indicate a lower figure than the previous reading. A reading of SG 1.000 or lower for more than two days indicates that fermentation is at an end.The hydrometer should read SG 1.000 in tap water at 20ºC (68°F). The deviation may amount to 3 units of calibration above or below 1.000. Test the hydrometer and allow for the discrepancy, if any, when testing/measuring the liquid.
To use:
Always sterilize hydrometer and trial jar before use. Do not place in hot water, it may break.
Put sample of liquid to be tested into a trial jar. Lower hydrometer carefully into liquid, spin or shake to remove bubbles sticking to stem. If liquid is still fermenting, bubbles on the hydrometer may cause there ading to be incorrect, in this case remove the hydrometer and shake the sample to remove as much gas as possible. NOTE: TO CONVERT GRAVITY INTO BALLINGS PLEASE USE TABLE
When the hydrometer is steady in the liquid take the SG reading from where the surface of the liquid meets the stem at eye level. After use, rinse the hydrometer and wipedry.
Always take a reading of the liquid before adding yeast and fermentation starts. With kit wines it is convenient to take a reading after sugar (if any) has been added. It is best to dissolve sugar before adding, with country or fruit wines take a reading before adding sugar in order to calculate the correct amount of sugar to add.
Beer makers use the hydrometer in the same manner as for wine making, but can use the SG 1.005 point to check when the beer is ready for bottling.
The hydrometer "reads" the thickness of the liquid, if a lot of fruit is used and grain also is added this will increase the reading, the reading can be used in conjunction with a taste of the sample of liquid being tested.
To calculate the final strength of the wine, write down(omitting the decimal point) the SG
At the start of the ferment (i.e. after the sugar was added).Subtract from it the final SG, and divide the answer by 7.36; that is the percentage of alcohol by volume of your wine. Multiply that by 7 and divide by4 and it will give you the strength as proof spirit.
Starting SG – Final SG ÷7.36 = % Alcohol by volume then
% Alcohol by volume x 7 ÷ 4 = Strength as proof spirit