As a beginner wine maker takes you often over winemaking instructions or guides which requires the use of a hydrometer. Equipment will probably confuse you because there is a chance that you've never heard of such equipment before-not to mention that know how to use it!
To begin, first let us examine the purpose. Why do you need a hydrometer in winemaking? The hydrometer, wine maker of the database to check the alcohol in wine. Measuring the specific gravity of a liquid and by subtracting this reading before and after fermentation decision-makers will be able to assess the alcohol in wine, as they do.
Before proceeding to reading the hydrometer, there is another important concept to clear up-specific weight. Specific weight is the ratio between the density of a substance with water. Therefore, the specific weight of water will equal to 1.00 and the specific gravity of juice that is used for wine production are often greater than 1.00 (around 1.07 to 1.09). The reason for the higher density is because fruit juices contain sugar and other material added to it which makes it a lot denser than pure water. The specific gravity of alcohol is 0787 which means it is less dense than water.
With the above concept in mind, it becomes clear how wine makers assess alcohol. During fermentation converts sugar (heavier than water) in the fruit juice into alcohol (lighter than water). Therefore, the specific weight of fruit juices will fall during fermentation, and once this value will stop falling, you know that the fermentation has ceased and all the sugar is converted to alcohol.
Let us now examine how you will use and read a hydrometer. First you need to Pour any juices of the hydrometer, and verify that the lamp is liquid and not touching the base. Read off the scale. Treatment should be approximately 1.07 to 1.09. The hydrometer should also come with their own temperature correction chart and thus, you also need to measure the temperature of the liquid and apply correction value of reading.
After 2-3 weeks after fermentation, take another reading, repeat the same procedure. If fermentation has gone smoothly, the specific weight over 1.00. If not, you must give your wine more time to continue fermentation.
Assessing alcohol, subtract the final treatment from the first reading and multiply it by 125. For example, the first reading of the fruit juice is 1.08, and the final treatment of the wine (formerly fruit juice) is 0,98. Subtracting 0,98 from 1.08 give 0.1 and multiply that by 125 gives you 12.5%-which is the approximate alcohol. Wine is the approximate amount of alcohol level: 12.5% to 14.5%.
Now that you know all about reading a hydrometer, it's time to move on to make wine! Wine is a fun and rewarding challenge that will eventually enjoy the wine that you make. Now begins with this step-by-step home wine making instructions and discover the joy of making your own wine at home!
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