Multimeter for beer en wine

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Is used to measure the concentration of sugar in the grape juice wort or beer in g / l or baling-degrees and to determine the potential alcohol content in wine or beer (%).

Weight

: 0,000 KG

Shipping costs

: € 5,95

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: Ordered on working days before 12.30 pm, shipped the same day.

€ 6,95 *

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Variatie: Multimeter for beer en wine

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Description
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Multimeter for beer and wine.

Is used to measure the concentration of sugar in the grape juice wort or beer in g / l or baling-degrees and to determine the potential alcohol content in wine or beer (%).
Dimensions: 2x2x25cm
Description:

Indicator for determining the concentration of sugar in must or wort (expressed in g / l or in degrees Balling), and the alcohol percentage of wine or beer (%).
One degree of balling (1 ° BLG) corresponds to about 10 g of sugar on 1 liter of juice (grape).
The multimeter gives the most accurate result and temperature of 20 ° C.

COMPONENTS:
- Float hydrometer (float) marked with three scales; g / l (grams per liter), degrees BLG, and the alcohol percentage in%.
- The tube for carrying out the measurement.
INSTRUCTIONS:

Fill the tube for 2/3 with the liquid to be analyzed (eg wine or beer). The liquid must not contain solid particles or gas bubbles. The amount of liquid must be such that when the float is placed in the tube it floats upwards and does not touch the bottom or walls of the tube.

PAY ATTENTION:

WINE:
For the sake of clarity, the scale is marked with different colors that give an indication of the concentration of sugar in the must. A different sugar percentage is required for different types of wine:
Dark red area (22-25 ° BLG) - dessert wines (sweet)
Yellow area (15-22 ° BLG) - table wines (dry)
For the correct course of the fermentation it is important that the sugar concentration in the beginning is not higher than 22 to 25 ° BLG (220 to 250 grams per liter). If you prefer wines of great sweetness, it is best to add the sugar in several steps, eg on the 1st, 5th and 12th day of the fermentation. You can also sweeten the wine after fermentation.

WORT (BEER):

Measuring the sugar content in wort is carried out in the same way as in wine. The recommended initial concentrations fall into the amber area of the multimeter (8-10 BLG °, 80 - 100 grams per liter). Fermentation of the wort is considered complete when the sugar concentration falls in the green range (0-2 ° BLG).

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