Comments on: Hydrometer scale http://homesuitehomes.com/wine/2009/hydrometer-scale/ Make your own wine. Share your stories. Thu, 28 Jan 2010 03:09:38 +0000 hourly 1 http://wordpress.org/?v=3.0 By: hydrometer http://homesuitehomes.com/wine/2009/hydrometer-scale/comment-page-1/#comment-33 hydrometer Fri, 04 Sep 2009 17:05:45 +0000 http://homesuitehomes.com/wine/?p=59#comment-33 Sorry, if this is a bit offf topic, but it is for Bill K. at his request: Most homebrewed beers undergo a fermentation in the bottle, giving natural carbonation. This may be a second or third fermentation. They are bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar may be added. The resulting fermentation generates CO2 which is trapped in the bottle, remaining in solution and providing natural carbonation. I hope that helps Bill. ---------------you’re welcome. Jim, Hydrometer Guy. Sorry, if this is a bit offf topic, but it is for Bill K. at his request: Most homebrewed beers undergo a fermentation in the bottle, giving natural carbonation. This may be a second or third fermentation. They are bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar may be added. The resulting fermentation generates CO2 which is trapped in the bottle, remaining in solution and providing natural carbonation. I hope that helps Bill. —————you’re welcome. Jim, Hydrometer Guy.

]]> By: JackieB http://homesuitehomes.com/wine/2009/hydrometer-scale/comment-page-1/#comment-8 JackieB Sun, 02 Aug 2009 19:29:17 +0000 http://homesuitehomes.com/wine/?p=59#comment-8 I can't advise you on the scale of your hydrometer - there should have been instructions with it. I would try for a relative change - Measure the specific gravity before fermenting and again before you bottle it. The degrees of change reflect the sugar to alcohol conversion. In wine the change will be around 4 to 14 degrees. I can’t advise you on the scale of your hydrometer – there should have been instructions with it.

I would try for a relative change – Measure the specific gravity before fermenting and again before you bottle it.

The degrees of change reflect the sugar to alcohol conversion. In wine the change will be around 4 to 14 degrees.

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