The hydrometer for must is used to measure the amount of sugar in grape juice and must before fermentation. This measurement is key to predicting the alcohol content of the wine that will be produced after fermentation.
Use: The measuring cylinder is recommended to be glass and at least 1.5 cm wider than the hydrometer. It must be dry and clean and stand independently perpendicular to the surface. The measured liquid must be free of impurities, bubbles and transparent. The workplace must be stable, bright and without reflections.
Slowly pour the measured liquid into the measuring cylinder. Mix carefully before measuring. In the case of a hydrometer with a built-in thermometer and a temperature scale in divisions of 0.1-1°C, carefully and lightly tap the lower part, because in these thin capillary openings (especially at lower temperatures) there is a slight stagnation of the mercury column. The hydrometer is held at the top above the measuring scale and slowly immersed in the measured liquid so that it floats freely. The hydrometer may be immersed no more than 5 mm more than its natural floating position. When immersing the hydrometer, its surface must be dry and clean (free of fingerprints, grease stains and other impurities). Once the instrument is calibrated, it is necessary to wait 1 to 2 minutes before reading the result. The plane of view must be parallel and at the same level as the liquid level.
The measuring temperature should be as close as possible to the temperature at which the hydrometer is calibrated. In case of deviations, correction must be made using the table.
The measurement is carried out in Baba degrees 0-40
Packed in a plastic sleeve.
