?A measuring device for determining the concentration of sugar in must or beer wort in Balling degrees as well as for determining the potential alcohol content in wine or beer (%).
One Balling degree (1Blg) corresponds to approximately 10 g of sugar 1 l juice (must). ~ ~
The device was calibrated at a temperature of 20C.
With three scales for measuring the sugar concentration in g/l and in degrees Blg as well as the potential concentration of alcohol in % ~ - Tube for measurement
Notes:To carry out the measurement, the tube should be 2/3 filled with the must or beer wort. The liquid should not contain any solid particles or gas bubbles. The amount of liquid should be such that the hydrometer placed in the tube can float freely and does not touch the walls or bottom of the tube.
Example: Suppose the must has 20 blg, this corresponds to 200 g/l sugar and means that the potential concentration of alcohol in the wine will be 9.6%.
ATTENTION: For convenience, different ranges of sugar concentration in the must have been marked on the scale for different types of wine: dark red ranges (22 - 25 Blg) - dessert wines (sweet), - yellow range (15 - 22 Blg) - table wines (dry),
For a correct fermentation process, it is important that the sugar concentration before fermentation is in the range 22 to 25 Blg lies. If you prefer very sweet wines, add sugar in several steps, e.g. B. on the 1st, 5th and 12th day of fermentation. The wine can also be sweetened at the end of fermentation.
The sugar content in the beer wort is measured in a similar way to wine. On the scale, the recommended range of sugar concentration in the initial phase was marked with an amber color (8 - 10 Blg). The fermentation of the beer wort is considered complete when the values ??are in the green range (0 - 2 Blg).