![]() ![]() Step 2: After Fermentation Is Complete, Take Another Reading Read the scale inside the instrument at the level where the liquid contacts the glass. When the hydrometer has settled, take the SG (and/or potential alcohol) reading with your eye at the surface level of the liquid. This should remove any air bubbles that might otherwise cling to the sides of the instrument. Give the hydrometer a gentle spin with your thumb and middle finger. Fill the stand about 3/4 full, then carefully place the hydrometer in it. The easiest way to take a reading is to sanitize a wine thief or "gravy baster", then remove a sample of the must or wort and place this in the test stand (this can even be the plastic tube the hydrometer comes packed in). This scale measures the amount of alcohol that will be potentially produced if fermented to dryness (SG of 1.000 or less). Your hydrometer should have a scale called the potential alcohol (PA) scale. It is impossible to accurately determine the alcohol content of a fermented beverage without this initial reading. Step 1:Take Reading Prior to Fermentation Hydrometers have many uses, but the most common use by wine, beer, and mead makers is determining the alcohol content of a homemade beverage. As the beverage ferments, the sugars are converted into carbon dioxide and alcohol which is lighter than water so the specific gravity number decreases. The result is said to be their specific gravity (often abbreviated to SG).Īs you add sugar, malt extract, honey, or other soluble solids, the numbers after the decimal point increase. Water is given the arbitrary figure of 1.000, and other liquids are compared to this figure. It covers a relatively broad range, and therefore, eliminates the need for several instruments of narrower ranges to get the job done.Ī hydrometer is an instrument for measuring the density of a liquid in relation to water. The hydrometer has been specifically designed for the wine and beer maker. ![]()
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