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Instruction for use
of the following instruments :
(for explanation of special expressions see the online home distillation dictionary)
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Alcoholmeter or Densimeter or Hydrometer or Saccharimeter and other instruments.
Information about Alcoholmeter, or Densimeter or Hydrometer or Saccharimeter 1.
Professional wine making, beer making and distilling
is without a hydrometer or brew-tester or alcoholmeter or saccharimeter impossible. 3. The hydrometer or alcoholmeter or densimeter show you acc. to the scale: The gravity or percentage of your liquid. 4. Hydrometers are floating weights showing how
many grammes or percentage one litre of your liquid is weighing. 5. - one gramme is about 16 grain - one litre is about one quart - 6.
When do you use a hydrometer or a alcoholmeter or a densimeter or a saccharimeter ? 7. To know the gravity or percentage of that liquid. 8. to calculate how much sugar or water you require to get a the same %
of alcohol you used to have. 9. to control the distillation or how far the fermentation is. 10. to find out that fermentation is finished. 11.
finding out how much sugar you have to add in parts to get full a body 12. to control the rest sugar - how dry the wine is. 13. for strong wines you have to add sugar several times - but to much sugar stops
fermentation ! Therefore you have to check and calculate the required quantity of sugar. 14. controlling the fermentation before and during fermenting is important because you see easy when fermentation is stopping and
you have to add some nutrient or keep it at a wormer place. 15. controlling concentration of an alcohol shows you the strength and how much water you have to add. 16. some hydrometers show you the percentage
of alcohol ! Keep in mind you can measure the sugar only and the figures of alcohol show you how many % your wine will have after complete fermentation . 17. never use an alcoholmeter for wine making ! The alcoholmeter
shows you the concentration of alcohol / water solution only ! In wine it can not work !
2.
Working without hydrometer or alcoholmeter or saccharimeter means: Driving in a tunnel without light! ... you never
arrive and never become a professional.
Requirements and use full hints.
Before you use an Hydrometer or Alcoholmeter or Densimeter or Lactodensimeter or Baumé Hydrometer or Saccharimeter you require: 1. a clean and clear hydrometer test jar or hydrometer flask. 2. a dry linen cloth.
3. a clean liquid, you have to filter perhaps. 4. store test jar, liquid and test instrument ( hydrometer ) about 3-4 hours in the same room you test. Even the liquid you’re diluting with ! 5. Never
return a liquid you ferment or distill etc. in the fermenter or in the bulk unless you have not sanitized test jar, hydrometer or other items you used. 6. stir or shake liquid well before filling in the test jar.
7. do not float the hydrometer before the quid is free of bubbles! 8. the test jar should as long as the length of a hydrometer or alcoholmeter or densimeter or saccharimeter or lactodensimeter
How to use:
a- clean the hydrometer or alcoholmeter or densimeter or hold only from the thin part above the scale. b-
pour the clean liquid into the test jar, leave at least 2" / 5cm from the rim free. c- close the test jar with a clean plastic foil and with the palm of
the hand, shake 10 times! Be careful if acid or lye is in your liquid. d- the hydrometer or alcoholmeter or densimeter or saccharimeter or e- take reading at eye level at the spot where the thin part or f- write the date and the reading down. g-
record the reading of the temperature with a thermometer. h- before and after use clean hydrometer or alcoholmeter or
saccharimeter or lactodensimeter with a linen cloth and
lactodensimeter is now dipped slowly into the liquid until it floats freely.
stem intersects the liquid, i.e. at the level of the liquid surface.
Better use a hydrometer with a incorporated thermometer .
densimeter or saccharimeter or lactodensimeter and test jar
‘ with warm water.
Information how to read a hydrometer or alcoholmeter or densimeter or saccharimeter or lactodensimeter correct:
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Optimeter
Instruction of use for instruments:
The WIDDER - Alcoholometer measures the alcohol percentage in alcohol water liquid (ethanol/water mixtures). The most common types are alcoholomeer according to volume percentage ,= vol % (previosly according to Tralle), Proof, Gay-Lussac and Cartier.
Alcoholometer according to Vol. % are based on the alcohol percentage of the volume. This means that, in the case of a 100-liter alcohol/water mixture of 20°C and a reading of 50 % Vol., one get 50 liters of pure alcohol at 20°C and the rest is water. (The Vol.% alcoholometer 20°C today corresponds exactly to the alcoholometer according to Gay-Lussac 20°C ) A Proof scale which may be placed next to the vol.% means twice the Vol.%.
Direction of use
1. The WIDDER-alcohlomeer and the test tube or cylinder should be cleaned with warm water and dried before use, the alcoholometer should also be wiped dry with an linen cloth.
2. After cleaning, the alcohlometer should be held only from the thin part above the paper scale.
3. The clean alcohol mixture is first poured into the cylinder, leaving at least 5 cm = 2" from the rim free.
4. Close the cylinder with the palm of the hand and shake the contents about 5 times backwards and forwards.
5. The WIDDER-alcoholometer is now dipped slowly into the alcohol mixture until it floats freely.
6. The reading is then taken at eye level at the spot level of the liquid surface.
7. One take care that the temperature of the alcohol mixture to be measure is roughly the same as that indicated on the alcohlometer scale. If the alcohol mixture is too cold the alcohlometer reading is too low, if the mixture is too warm, the reading is too high. As a rule of thumb, 0,3% should be added for each thermometer degree under 20°C and 0,3% deducted for each degree over 20°C.
8. The temperature is measured with the WIDDER-Thermometer with enclosed scale or better with the WIDDER-Alcoholometer with combined thermometer and correction-scale.
9. The alcohlomeer is used to insure a constant concentration in the production of spirits, brandy and liqueur which has not yet been added with sugar. With sugar your reading is not correct !
10. Most important is to note down the final resulte so that the same concentration can be obtained the next time.
11. If you observe these directions, you will derive great satisfaction through the use of the WIDDER-Alcoholometer.
12. Store the alcoholometer unapproachable to children !
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Oechsle-Tester, Must-Gauge, Must-Tester acc. to Oechsle
The scale was laid down by Oechsle ( Christian Ferdinand Oechsle 1836 ) and represents degrees of density (previously also known as specific gravity) The must-gauge according to Oechsle thus indicates the weight of the must, i.e. must weight (oechsle degrees) 50 Oechsle = l,050 density. The Oechsle-tester establishes the sugar centent of the must (juice, e.g. grape juice etc.).
As an rule of thumb, 5 Oechsle = Oe degrees are equal to 1 % sugar.
Example: 80 Oechsel degree : 5 = 16 % sugar
To determine the alcohlic strength of the wine to be produced, the following rue of thumb applies: 1,5% sugar = 1 Vol. % alcohol. Example: 15 % sugar : 1,5% = 10 Vol.% alcohol in finished wine.
Directions for use:
1. Before use, clean the WIDDER-Oechsle-tester and the cylinder or test jar with warm water, dry and go over the tester with a linen cloth.
2. After cleaning, touch the Oechsle-tester only at the thin part above the paper scale.
3. Poor the clean must (without floating fruit pulp particles) into the cylinder.
4. Leave about 5 cm = 2 inches from the test-jar edge free.
5. Close the cylinder with the palm of your hand and shake the contents backwards and forwards a few times.
6. Dip the WIDDER-Oechsle-tester with dry fingers slowly into the juice mixture until it floats freeely.
7. The tester can now be read at eye level at the point where the thin part (stem) intersects the liquid at the surface.
8. Care should be taken that the must mixture to be measured has more or less the same temperature as indicated on the tester.
9. If the mixture is too cold, the tester indicates too much, if too warm, too little.
10. The following rule of thumb applies:
Add 0,25 Oechsle degrees for every thermometer degree over 20°C and deduct 0,25 Oechsle degrees for every degree under 20°C
11. The temperature is measured with the WIDDER-Thermometer with enclosed scale or better with the WIDDER-Oechsle-tester with combined thermometer and correction-scale.
12. The Widder-Oechsle-tester is used to insure a uniform sugar concentration and thus a uniform alcoholic strength of the must (= juice )
13. Most important is to note down the final resulte so that the same concentration can be obtained the next time.
14. With the Oechsle-tester you measure the sugar content only ! You can not use to measure alcohol ! For measuring the vol.% alcohol you have to use a Vinometer.
15. The finished wine should have: Red wine: -5 to 0 -- White & Rose -2 to + 5 -- Vermouth + 10 to + 20 Oechsle degree -- Beer 0 to + 7 Oechsle degree.
16. Your juice must have the following Oe to get the following Prädikat ( German wine classification )
Kabinett - 67-82 °Oe
Spätlese - 76-90 °Oe
Auslese - 83-100 °Oe
Beerenauslese and Eiswein - 110-128 °Oe - Trockenbeerenauslese - 150-154
°Oe (affected by botrytis)
17. Store the tester unapproachable to children !
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For rapid determination of percentage of alcohol in wine or mash. Calibrated acc. % by volume (Gay Lussac) for use at average room temperature of 20°C = 68°F
Directions for use:
1. Hold instrument verticall with funnel up.
2. Poor a small quantity of wine or mash into the funnel.
3. When a few drops come out at the other end, the instrument is to be reversed and placed on a table wiht the funnel serving as the base.
4. The wine or mash then runs down the graduated capillary tube, and where the top level of the wine or mash comes to rest the correct percentage of alcohol can be read against the scale.
5. The column of the liquid should not be broken by any air bubbles.
6. The Vinometer should be carefully cleaned before and after use.
7. Store the tester unapproachable to children !
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This is the WIDDER-Must-tester that give you all three scales in ONE Instrument so that all the information you need is provided by this one accurate wine-meter.
Ranges: Specific Gravity 0.990 to 1.170 - Balling: 0 to 39 % sugar by weight - Potential Alcohol by vlume: 0 to 22 %
a. This meter measure the weight of a liquid in relation to water. The weight of water on a SPECIFIC GRAVITY scale is expressed as 1.000. As you add sugar or other soluble solids the number after the decimal point will increase due to the rising of the tester in a liquid. ( For instance: 1.010 up to l. l00 etc. )
b. When speaking of the GRAVITY of must or wine, only the figures after the decimal point are quoted in as much as the liquids generally weigh more than water unless it is a finished DRY WINE and than the weight would be less than water. For example a juice reading 1.100 would be referred to as having a Gravity of 100.
c. The Balling scale express percentage of soluble solids, in our case sugar by weight. Balling scale at 60°F is 100% the same as the Brix scale at 60°F. Both scales are common and used in wineries and thus is often called a SACCAROMETER.
d. The Alcohol scale is actuall measuring potential alcohol. In order to determin the alcohol content of a WINE or MASH or BEER from the first reading and you will have the Alcohol content percentage by volume = vol.%
e. Example: First reading 16 % - 4% second reading = 12 % Alcohol content, the the wine will have after fermentation.
Directions for use:
1. Before use, clean the WIDDER-Must-tester and the cylinder or test jar with warm water, dry and go over the tester with a linen cloth.
2. After cleaning, touch the Must-tester only at the thin part above the paper scale.
3. Poor the clean must (without floating fruit pulp particles) into the cylinder.
4. Leave about 5 cm = 2 inches from the test-jar edge free.
5. Close thecylinder with the palm of your hand and shake the contents backwards and forwards a few times.
6. Dip the WIDDER-Must-tester with dry fingers slowly into the juice mixture until it floats freeely.
7. The tester can now be read at eye level at the point where the thin part (stem) intersects the liquid at the surface.
8. Care should be taken that the must mixture to be measured has more or less the same temperature as indicated on the tester.
9. If the mixture is too cold, the tester indicates too much, if too warm, too little.
10. The following rule of thumb applies:
Add 0,25 Gravity degrees for every 4-thermometer degree over 60°F and deduct 0,25 Gravity degrees for every 4 degree under 60°F
11. The temperature is measured with the WIDDER-Thermometer with enclosed scale or better with the WIDDER-Must-tester with combined thermometer and correction-scale.
12. The Widder-Must-tester is used to insure a uniform sugar concentration and thus a uniform alcoholic strength of the must.
13. Most important is to note down the final resulte so that the same concentration can be obtained the next time.
14. With the Must-tester you measure the sugar content only ! You can not use to measure alcohol ! For measuring the vol.% alcohol you have to use a Vinometer.
15. Starting Gravities: Dry Wines 85 to 100 - medium sweet wines 120 to 140 - sweet wines 140 to 160
16. Store the tester unapproachable to children !
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