Hydrometer Disparity

[Flem]

I just checked the status of my secondary fermentation. My hydrometer gave me a reading of .992. I said "WHAT?" Fortunately, I have another (actually two) hydrometers. My next reading was a comfortable .998 Just to check the validity of these readings, I tried the third hydrometer. Again, I got a .998 reading. Guess what I'm doing with the first hydrometer?
It just goes to prove that these inexpensive tools can, in fact, be inaccurate.


Mike

 

[Wade E]

Thats why you should always check them in distilled water at the temp. they are calibrated for. Most of them are calibrated to 68* but some are 60*. They should read 1.000 at the specified temp.

 

[ArdenS]

A late addition to this. I got a new hydrometer yesterday and decided to check it before I start trusting it. At 60.2* it read 1.004. (This is one of those that is calibrated at 60 rather than 68.) Unless someone wiser than I gives me good reason to do otherwise, I'm going to operate as if that 0.004 discrepancy is consistent across the temperature range.

 

[Flem]

I have one that is calibrated to 1.005. I merely subtract .005 from whatever gravity I get during the test. I also have one that is calibrated to 1.003 and another that is at .999. I eithersubtract .003 oradd .001

 

[Rocky]

I have seen that George carries the combo Thermometer/Hydrometer in addition to the ad hoc pieces. Any thoughts on the combo? I only have one each thermometer and hydrometer and I am going to buy back ups.

 

[Flem]

I don't have a combo therm/hydrometer. I have 3 hydrometers. a floating thermometer and an infrared thermometer which I use all the time.

 

[ibglowin]

So how do you use the IR thermometer? Just point it at the bucket?

 

[Flem]

Yes, just pull the trigger at the vessel or at the wine itself. I'm sure that by pointing at the outside of the bucket or carboy you might lose a degree or two because of the transfer, but it gets me pretty close----and sooooo much easier.