![]() So, for example if you mixed a recipe together and took a reading of 13 percent on the Potential Alcohol scale before the fermentation began, this means that there is enough sugars in that juice at that point in time to potentially produce 13 percent worth of alcohol. The Potential Alcohol scale on most hydrometers usually ranges from 0 to 20 percent alcohol. It can only tell the winemaker how much MORE alcohol can be made, based on the liquid's current weight or thickness, or in other words, how much sugar still remains in the juice. A single reading on the Potential Alcohol scale can NOT tell the winemaker how much alcohol is already in the wine. This scale tells the winemaker how much alcohol can be made from the sugars that are currently in the juice. ![]() This means that the juice weighs less than water, or it is thinner than water by a half of a percent.Īgain, simply think of the Specific Gravity scale as just a very common scale that allows you to follow the progress of your wine's fermentation, and to stay on track with home wine making books and wine recipes that mention it. When all the sugar is turned into alcohol you will have a reading on the Specific Gravity scale that is less than water - typically around. ![]() This means, for example, that the juice at that point weighs 9 percent more than water, or the juice is 9 percent thicker than At the beginning of fermentation a typical reading might be 1.090. If you float a hydrometer in water it will read 1.000 on the Specific Gravity scale. The Specific Gravity scale is based on the weight of water. It should be thought of only as a way of keeping in step with any recipes you may be using that make references to this particular scale. This particular scale is the most commonly used among home wine makers and is referred to in most home wine making books. The Hydrometer Scales Specific Gravity Scale It is with these various readings that we are able to monitor the progress of the fermentation and track the alcohol that has been produced. And, throughout the fermentation it will float everywhere in between those two readings. At the end of fermentation the hydrometer will float at its lowest. This also means that throughout a fermentation the wine hydrometer will float at different heights, giving different readings.Īt the beginning of fermentation the hydrometer will float at its highest. In other words, the juice is going from heavy to light. Why Do We Care How High or Low a Hydrometer Floats?ĭuring a fermentation, basically thick sugars are being turned into thin alcohol. The same can be applied by saying, "the hydrometer floats higher in maple syrup because it is 'thicker' than water". For some it is easier to think in terms of thickness. Some people have a problem thinking in terms of a liquid having a weight. This is because the maple syrup weighs much more than water. For example, if you float a hydrometer in water, it will float much lower than if you put the same hydrometer in maple syrup. The whole premise behind the hydrometer is: "the heavier the liquid being tested, the higher the hydrometer will float" - in other words, the buoyancy of the liquid increases with the weight of the liquid. ![]() So, I thought I would take a little time here to give some background and explain what is really going on when we take a hydrometer reading. There always seems to be a little confusion going on about the different scales you will find on various wine hydrometers for home making wine.
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