Thank you for a very simple explanation of how to properly use a hydrometer. Wish I would have found your video last year when I bought mine. But I am glad to have seen it before I make my wine tonight.
Another great video Jesse! Another tip: To prevent breaking a hydrometer or alcohol tralle in glass testing vessel. Put a Stainless steel or Copper scrubby in the bottom of the test vessel. It provides a cushion and prevents the glass on glass contact. Rise off scrubby after using. For distillers put one in the bottom of your parrot.
Yeah bro. Your older videos had a lot more info in them. I been mostly following known ingredients. I have again.. been doing this for years. and still don't even have a Hydrometer. It's on the list. :) Thanks! ;)
For those of us who are optically challenged, take a photo of the coloured part of the scale (or find an image on the internet). Print it as large as you can on a standard sheet of paper then highlight with marker on the side the significant numbers. Post it where it's convenient. Much easier to see that we're landed half way down the orange band and then refer to the printed chart than it is to squint long and hard at the tiny numbers on the instrument.
One simple question. when you take the first reading of wine (grapes, apple etc) you are measuring it based on the sugar content in the liquid you take out. But the grape, apple or any fruit there in it will also contribute to the sugar level and it will further increase the total sugar level during fermentation. Right? So, the initial reading you take doesn't consider the extra sugar which is going to be added from the fruit. Is this correct?
Nice vids J... other hydrometer/alcoholmeter tips: 1. always rinse between measurements. dried residue can affect readings. 2. CALIBRATE...most important!!! many hydrometers (especially cheap ones) are off by a few points... this does not render them useless. They just need to be calibrated or "zeroed". Many existing webpages and vids exist already.
OMG! This is only 6 years ago? You look like you're only old enough to play on the under 18's! (...btw, just found you in RU-vid & Mr Crabbit & I are HUGE fans!)
I tried a different temp on a couple of wine must. One was at 60f and another at 80f. There was only about a half of a point difference but mine is on the cheap side.
Thank you very much for the explanations here. I am a new distiller and I have a SG Hydrometer so should I reuse this particular hydrometer over and over or should I use once and discard after its use?
Ok so this is an old post but.. would love your take on refractometers vs hydrometer. Both work well, and you can get a refractometer for like $23, on Amazon. I think understanding and being able to use both is important.
Agreed my man. I always preferred refractometers for home brewing. It's awesome being able to take super quick samples and not cool things down while mashing. But I find my self using the hydrometer more often for distilling stuff.
Love the video and its content. 1000% yes on the refractometer. My only question that I have yet to find is. Can you use the refractometer for the mash/wash and the spirits after distilling
+Eric Kidd unfortunately no. Before fermentation you are dealing with a sugar and warer solution which is relatively dense. After distilling the water alcohol solution is much much less dense. So you need to be measuring at two ends of the scale basically. So refractometer for pre distilling, alcometer for after. Likely a decent idea to get a set of three to be more precise.
Thanks. I have avoided learning how to use the hydrometer my entire almost 10 years of distilling. Basically if it tastes dry, its going in the still lol.... But now I am embarking on brewing beer for the Mrs... and with grain beer it seems near enough is nowhere near good enough..... so I guess I have to learn something.... sigh...
Great tips! However, be aware that there are some hydrometers that are to be read on the top of the meniscus. To be on the safe side, always refer to the hydrometers manual, it shoukd state where to take the reading.
Hi Jesse. I use the wash I distilled to dissolve my malt extract (Vienna Red). I noticed that my hoydrometer gives a potential alcohol content of over 20%. Some of my distillates are sweetish. I suspect that the yeast is simply me being able to convert all the sugar and therefore my distillate is getting too sweet. I followed the directions from the malt manufacturer when mixing. Initially, I suspected that the suspended particles in the malt could affect the density. In the meantime, however, I believe that the residual sugar in the wash simply accumulates. What do you think about this?
So I have a Triple scale Hydrometer and it works well for anything below like 30% for me. But as of late i'm getting into the range of 150% and up. Should i get one of those That do 0% - 200% ABV or are those no good?
i noticed my hydrometer is not properly calibrated to the temperature suggested (ie 60 deg F) , i used distilled water at this temp and it was reading 1.004 so im off by 4 pts therefore i need to subtract this amount on top of the amount i may need to adjust for temperature from all my readings to be precise,, or i can find out at what temperature the reading should be 1.000 and take that into account instead of the 60 degF ,plus how good is the glue inside that is holding the scale paper to the glass? cheaply made ones i guess ,better to have one with the readings inscribed in the glass at the proper place if they can make such design
can you explain how is it possible that you ever get a reading below 1.000 ? for example if you start with water at 1.000 reading and you add sugar and get 1.040 and on the final reading you get 0.995 where did this come from and how is this even possible? its as if alcohol was added or created out of nowhere in the liquid
Put a little ball of copper or stainless steel in the bottom of your beaker it will help you keep both from breaking if you drop it when putting it in works in your parrot to Jesse and I for one would love to see a comparison of hydrometer vs refractometer.
About three months ago i left about five litres of mango mash in a drum and then filled with about 150 litres of water in anticipation of another run but left it untill yesterday when i boiled up a few kilos of nanas and peaches to add and could only add about 14 kilos of brown suger and took a reading that said 30. I yeased up and she is bubbling away but what is thirty mean,more suger?
Trying to figure this out...1st time making Apple Jack after Fermentation doing freezer distill 1st reading is after freezer is 1.100 / 25/ 14 (I have no idea how to read the triple scale hydrometer (even after multiple videos) can you tell me what this reading means? Brewing Girl:)
Great video, thanks very much. I'm stuck, though, given that what I really do want to measure is sugar content (in kombucha, being made by and for me, a Type 1 diabetic who needs to know). If a hydrometer doesn't do that, what does, if anything? TIA for whatever you can tell me.
Just made 10 gallons of viking blood ( cherry mead ) it was at 1090 (first time using an hydrometer ) confirm alcohol potential for me around 12 % if it reaches 1.000 at the end ?
In my experience dropping a hydrometer or alcoholmeter into liquid is not a good idea. After a while the paper scale in the tube/stem of the device shifts and it starts measuring inaccurately.
well since high abv spirits are still bottled in proper plastic bottles you would think they would use the same material to make the sample container from
@@StillIt My refractometer should be here tomorrow. I'll keep you posted on my findings. Also, now I know the proper way to pronounce hydrometer. it's not Hi-dro-meter it's hi-drom-eter. Damn American's. Haha
@@KombuchaLiz It's not strictly an American thing. In my experience it has more to do with a persons level of education and whether or not they were sufficiently exposed to proper scientific terminology.
I'd like to add...when one does a ferment with a lot of unfermentable sugar in it (like molasses in Rum), the hydrometer will not be accurate..! As you pointed out Jesse, it's not intended for reading sugar content. However, one has also the option of calculating different things regarding the ferment (and other things too).Some very useful calculators for new and experienced distillers can be found here: homedistiller.org/calcs
Thanks for the link man. Will check that out! I have heard multiple people say "the hydrometer will not be accurate" for a wash with unfermentable sugars. I'm assuming when distillers say this it's because they mean the potential ABV% is not going to be right? It just sounds VERY strange to a brewer. As we deal with this for every brew. ( OG - FG ) * 131.25 = ABV Guess it's just a difference between the hobbies and ways people use tools. haha. Thanks for the link man. Will check that out!
You're welcome. The reason is a hydrometer works by measuring the gravity of a liquid compared to distilled water. So if we now take a liquid that is a solution of different components, we would have altered the density compared to that water. If that liquid still contains sugar compounds the yeast wasn't able to convert into alcohol, it would be denser. That's what happens with the molasses in a rum wash. So that means the reading on the hydrometer would be off and we will not be able to determine the potential ABV of that liquid. If it's a heavy molasses wash, it may almost seem like there hasn't been any fermentation going at all i.e. a stalled wash. A lot of people also ask, why they should buy a relatively expensive hydrometer when they could get a cheap one for measuring salt in an aquarium? Well, that particular one is calibrated to a specific salt content mixed in the water and we won't have any salt involved in the fermentation, hence it would not measure correctly as salt water is denser than unsalted. When one ferment said rum wash (or similar) one can calculate the potential ABV, though. If my memory serves me right there is a calculator for that in the link I posted. Another solution would be a refractometer, but it's also more expensive. I found a few from China on E-bay for a very fortunate price and the one I got is accurate enough, though.
Yeah that's exactly what I was talking about :) I guess its because distillers often use the potential ABV scale huh? The way people say "the hydrometer wont work" is what throws brewers. Because they use a hydrometer/refractometer in "dose not work" conditions every single time. The hydrometer works perfectly. It tells you the density of the liquid. You can't, however, assume that everything dissolved in that liquid is fermentable. I think it'shat Brewers almost NEVER use a potential ABV scale. As we ALWAYS assume that there will be unfermentable sugars in the wort. Brewers will almost always work of OG + assumed attenuation (based on yeast type, grist and mash temp) to attempt to predict FG. OG + predicted FG allow you to then calculate predicted ABV. Actual ABV is calculated from OG and actual FG. Its literally exactly the same thing. Its just that using the potential ABV scale on a hydrometer makes an assumption (that everything in solution is fermentable). Using OG + FG lets you adjust your predictions based on what you know about the solution.
I don't often use the potential ABV..if..it's only a guideline for me. I stick to some standard recipes I refined over time, "tried & true". For example, cheap sugar washes with some tomato paste and dead yeast sediment from a previous ferment when I want neutral spirit. The paste and the sediment are nutrients for the newly pitched yeast , as yeast are cannibalistic..lol. For experimental ferments, however, the potential ABV comes handy...but again it's only an assumption that all the sugar is converted into alcohol (s). The ferment should be "fermented dry" i.e. it doesn't taste sweet anymore and the bubbling reaction has come to an end. It's definitely an advantage to be familiar with brewing when it comes to fermentation of AG for Whisky. It's essential to know about starch conversion etc to get a quality end product. Again a hydrometer won't be any good for determining the potential ABV if a full conversion hasn't taken place.
Just a not e for commenters a distillery based app rather than homebrew or beersmith which are beercentric is Hoochware. Can customize for proof or ABV, metric or the weird american sizing. Hope this helps.
You are referencing both alchometers and hydrometers at the same time. This is something a lot of new guys get wrong. I think this video could add to that confusion as the differences between them are not clear.......
+InglisHill yeah I do think of them as the same thing. And I would argue they are. But I totally agree that this could cause confusion for people that are new to brewing or distilling. Especially without any background and/or interest in science. .........good excuse to do a follow up :)
The readings must be done to the top of the meniscus, not on the bottom! I have seen a lot of people maging this mistake on RU-vid. If You don't belive me, go ask your chemistry proffesor.
