Hydrometer 101 and more
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- Опубликовано: 4 окт 2024
- Barleyandhopsbrewing.com
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We describe everything we know about the hydrometer and the confusion of that and the alcoholometer. We also cover additional information on wines and beer.
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This is the essential hydrometer explanation video. I haven't seen a video that perfectly explains what the hydrometer is measuring and I can't thank you enough for this
Wish i had teachers like you in school. Woulda have payed attention more.
The best explanation on RUclips. Thankyou
I have been researching for a very long time to get a good understanding about hydrometer & it's way of working. This Video has got that all which one may need to learn & earn. Thanks Dad
Glad it was helpful!
I called you a prattler !!!! How wrong l was .... Every word you utter means something useful .!!! Your giant efforts are highly appreciated ..!! I love George .. You are a truly genuine person .... Tony from Australia
Thanks for the lesson. You have some of the better ones on the internet.
Thanks
Only clear guide I've found, many thanks.
I enjoyed the presentation. I’m a beginner with my first batch of wine. The presentation cleared up a few things for me but I just had to remember the later part was for beer. Thank you
Your videos are great, you sir would also be great in any teaching profession! Thanks for all your hard work making / posing videos to your channel!
George, you are an excellent source of information. I miss your videos. I hope you are enjoying retirement.
Excellent show and tell! I have watched other videos and just didn't quite catch on to reading a hydrometer. Your mark up board and explanations did it for me. keep up the good work George!
Hi George. I've been meaning to drop you a line to thank you. I've never brewed or distilled anything. Watching your videos made me realize that there was both a level of science and art involved in what you're teaching, as well as some creativity. Between seeing your videos and a young man (probably young to you and me. I'm 63.) called Canadian Sasquatch, I decided to give it a try. He seems to specialize in mead but also does beer reviews. Both of you seem to have a passion for what you do as well as brilliant, thoughtful and concise teaching styles. I'm going to give some of what you teach a shot. As a hobby I think this will be a little easier on the hands than my last one of learning to sharpen knives on Japanese water stones. Thanks for all these great videos George. I'm sure I'll have some questions soon. Best wishes for a happy holiday.
George, I hope you know how much you've helped us. We've made some truly awful alcohol because the local stores don't know shit. Thank you so much!! We love you G! YOU are an awesome teacher.
Here's our tips: We bought cheap 50 watt aquarium heaters and got them calibrated in just water, then used them to heat mash and also used an aquarium pump and air stone to oxygenate the mash for 30 minutes after pitching the yeast.
I have never learned so much about a hydrometer and brewing
Another great presentation. The "backsweetening" method is made really clear here. Thanks again.
Wow thank you so much for this. I am a student at my community college studying biotechnology and I'm trying to get a job as a lab tech at a winery. Your videos help so much! Your teaching style and your decotion to your work is an inspiration!
U really made reading hydrometer make sense thank you!!!!!
Thank you again for a well explained use of the Hydrometer and other tips... Great!
Really Respect you for this great video and in very detailed explanations. This is very very good and important information for me. Thanks a lot for sharing Sir. Your video really helped me. I can use a hydrometer now. 👍👍👍👍👍
Great explanation. I've been using mine incorrectly for years. Makes sense now.
"You don't drink wine to get totaled!" LOL! Great video.
Thank you so much, very well explained to a beginner like me, best on RUclips. Rob from in the UK (I have subscribed 👍🇬🇧
I love the Military humor, Semper Fi from this grateful Marine
Thanks
Wonderful learning video! Very informative and enjoyable.
Thank you 🤗
Well done. I enjoyed the presentation!
GREAT video...really helpful, thanks.
Great video, explained a lot and know his stuff, thank you
This was so very helpful!
Thank you so much, George! This was a perfect explanation!
Thank you. Very informative.
At last I’ve found someone who knows the stuff.
Hi George, love the thorough information that I find on you channel. I know this is an old video but I have a question regarding hydrometer reading. I am fermenting various fruits (each fruit in separate vessels) not for alcohol purposes. When they are done fermenting I take them and turn them into vinegar. Do I need to take a sample of the liquid once I've changed the ferment to the aerobic stage for vinegar? Then once the process has gone on long enough, take another sample to measure the difference in sugar reading from my initial reading? I believe you say to measure in this 2 step manner at some point in this video. I just need the vinegar to have no alcohol in it as a final result. Sorry for the long comment, but I feel like you're the person to ask.
Thank you George!
Hey George. Just a litle comment on the high proof monck stile beers. They are more like a good glas of wine with dinner. Not so mutch to quenche your thirst after a day’s work , thats where the low percentage beers come in ore the “ pils “ beers. Witch way you want to cal it. It is even stranger that some of the lower percentage beers give a bether kick than the realy high percentage beers. From the land of manny moncks stil brewing verry tasty beer. Belgium. Sheers.
You are absolutely right. I prefer a mid range ABV beer for its refreshing taste and kick. The monk styles are a little too high in alcohol for me. You are right, it's more like having a wine instead of a beer. I believe that when you cross the 8% mark you are in wine territory.
Thank you so much. This is very helpful
very well explained..thanks
When testing sugar content of grape concentrate, what is the proper way to do it? - Test the concentrate with nothing added (no water) or mix the concentrate with about two thirds of a gallon of water and then test using the Brix scale to see if the concentrate is close to the 22 - 25 range, adding the sugar and water to maintain the correct balance until the gallon jug is full. - Thanks... Great video!!
fantastic presentation
Great videos
thanks george you do a great job thanks again,,,,,have a great day
Thank you too
As well usual, great lesson. Thx.
I also really liked this explanation of using a hydrometer. Just in passing, women can out drink men ....
Dude your awesome, I was worried I messed something up!
Glad I could help!
"I wanna get as much out of it as I can because, I wanna get my girlfriend drunk" haha had to give a like after that
Basically they do the same thing. "Gravity" isn't what they're measuring at all. Nor are they measuring alcohol. They're measuring the bouancy. They simply have different bouancies and so the scale is in a different place. You compare the before and after, or indeed during, measurements.
Very informative!
George, if I wanted a sweeter wine, why not start out out with a sg of , say, 1. 140 and add potassium sorbate when it gets to, say, 1.002? That way I could syphon the wine off the lees , i.e.I wouldn't have to rack first to add sugar.This would also reduce the chance of oxygen getting in to the wine.
Y'all should come have some beer in Wisconsin
I love your content George! You really teached me a whole lot in all of your videos, but about the hydrometer something is still not 100% clear to me. I though that as long as you have sugar as well as ethanol in your mash, isn't a hydrometer not really acurate? Since sugar an alcohol both change the gravity the reading would be incorrect?
Thank you
ordered hydrometer (labeled as such) couldn't understand how to use it. Saw this video and realized I got an alcoholmeter
you could also start at a really high gravity with more potential alcohol than the yeast can handle. that way you end up with still a lot of sweetness but you also don't have to back sweeten. am I correct in this assumption or am I missing something?
the yeast will possibly stop working and you'll have a sugary yeast juice.
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 ?
The math says, 11.81%, but you need to adjust for the % of not fermentable sugars, and temperature.
www.awri.com.au/wp-content/uploads/2018/04/s1809.pdf
Whatz the recipe for this? Sounds good how'd it turn out?
congratulations for using 'an' before the 'h'
I dont drink to get totalled? Speak for yourself george! love the lessons, youre great.Whats great is that hes using wine as an example but this theory works on all.
Sir I’m confused I’m making some moonshine but when I check with my Hydrometer it’s at below 0 it’s been fermenting for 9 days now. I took my sample from the top half of my bucket. I’m also making sake & it’s at 0 I’m so confused. Could you explain my readings please?
It's done
Can't you simply make dry wine, let the yeast die, then add sugar to increase the sweetness?
I asked before I finished the video, hahaha.
Thanks for the video George. I was wondering, is there an optimal temperature or temperature range for using an alcoholometer in distillate? I measured when it was still warm and then again once it had cooled and got a different reading.
OOPS. Forgot to add that to the video. Yes, it is calibrated at 60 degrees F.
George
There is a correction table available on the web. Just type in correction table for proof and trale hydrometer.
George
+Barley and Hops Brewing LLC Excellent, thank you. There was some printing on the side of the package of the alcoholometer but it came from the Ukraine and I couldn't read it!
After my wine has fermented 14 days and my ABV isn't where I want it, can I just add more sugar and yeast to raise it at that point?
absolutely. This is always a process in the making and not done until you say it is.
George
Thanks alot I really appreciate it and all the work you put into your videos. I always look forward to the next one. Can't wait to visit your shop!
Istarted my sugar & corn mash the hydrometer is 1.038 is that good or bad
Not bad just low. Your potential alcohol will be very low.
I mesured yesterday my wine and the hydr. stops on H2O mark. So that means my wine doesn't have any alcohol ??? :)
No, it means that your wine has the amount of alcohol equal to the difference of what the gravity was when you started fermenting to where it is now. H20 is 1.000.. This is only a data point it does not indicate water.
THANK YOU VERY MUCH. WHY CANNOT I MESURE THE ALCOHOL LEVEL WITH AN ALCOHOL METER?
"you dont drink beer, wine or whiskeys to get tottaled"
You going to have to explain this concept to the people of the UK lol.......
I think he forgot about the proof and trailer hydrometer
George, you should have become a politician. You can talk ! Very useful information but at a heavy cost to the listener. A lot of digression and drifting. I need a break .
12:42 Wrong. I'm Irish and we do.
..having said that, this is a great instructional video and I learned a whole lot. Cheers bud..
.
Automatic shut down your distiller on preset ABV:
nickzouein.wordpress.com/auto-shutt-off-your-distiller-according-to-abv-preset-value/
I have put 5"kg sugar in 5L water, here my hydrometer was floating very high ie, float mark was lying way below 1.100 so, how i calculate my sG or know the % alchol by vol i can produce