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Specific gravity is one of the most important measurements a winemaker makes. It tells us how much sugar we have, how far along fermentation might be, when it ends, and how much alcohol was produced.
In this episode of the Winemaker’s Academy Podcast the main topic and the quick tip both focus on specific gravity. What it means and how to get an accurate result when measuring it. Continue reading “The Specifics of Specific Gravity – WMA004”
All hydrometers are calibrated to be accurate at a given temperature. Most newer hydrometers are calibrated for 68 degrees (F). Because the density of fluids changes as their temperature changes if you don’t measure your specific gravity at your hydrometers calibration temperature you’re going to get an inaccurate reading.
While the correction may be small for a single reading if you don’t adjust, it becomes increasingly difficult to compare readings over time. For instance, if you take an original specific gravity reading at 75 degrees (F) and a final reading at 65 degrees (F) you can’t compare these readings because the fluid densities are different at the different temperatures. You must correct each of your readings for temperature differences before you can compare them. Continue reading “Specific Gravity Temperature Correction Calculator”
The hydrometer is the testing instrument you’ll use most when making wine. While it looks simple enough it does take some practice to fully understand both how to use it and what it’s telling you.
I’ll show you how to use a hydrometer as well as what the results mean in this three and a half-minute video. You’ll get to actually see the hydrometer used to measure the specific gravity of tap water, a sugar solution, as well as a finished wine so you’ll see the differences.
After the video I’ll share some additional tips on getting the best reading you can from this extremely useful instrument. Continue reading “Using a Hydrometer for Making Wine”