Vinometer with Thermometer in Plastic Test Tube BROWIN 405562 0-30°Blg 2.2x2.2x25.4 cm

The BROWIN 405562 Vinometer (sugar meter) with thermometer in a plastic test tube is an essential tool for accurately measuring sugar content and determining potential alcohol levels in winemaking and beer brewing.

• For measuring sugar and determining potential alcohol content - this areometer is ideal for wine making and beer wort with a range from 0 to 30°Blg.
• Shatterproof, convenient test tube - the plastic test tube features a flat bottom and is unbreakable, offering a significant advantage over glass alternatives.
• Color-coded concentration ranges - the areometer scale is visually marked to indicate appropriate sugar concentration levels for different fermentation stages.
• Secure closure on the test tube - designed to keep the areometer in place when transported or stored.
• Easy measuring - this device is straightforward to use, allowing for direct measurements.
• Thermometer integrated into the areometer - positioned for direct contact with the liquid, ensuring accurate temperature readings without false data.

The Vinometer is crucial for determining the sugar levels in your must or wort, providing results directly related to the fermentation process. The areometer is calibrated in Balling degrees (°Blg), where 1°Blg equates to roughly 10 g of sugar per liter of juice (must). Utilizing its dual scales, you can effectively plan the alcohol content of your wine.

This device utilizes a durable plastic test tube, safe from breakage unlike glass models.

For convenience, the measurements are color-coded to indicate the starting and finishing sugar concentration ranges required through the stages of fermentation:

- Maroon area (22 - 25 °Blg) - Initial concentration for dessert (sweet) wine
- Yellow area (15 - 22 °Bg) - Initial concentration for table wine (dry)
- Amber area (9 - 11 °Bg) - Initial concentration for beer
- Green area (0 - 2 °Bg) - Final concentration for beer
- Red area (-2 - 0 °Bg) - Final concentration for wine

To use the vinometer, simply insert it into the test tube and fill with liquid until the floater can float freely. Read the result by observing the upper meniscus.

For the most reliable results, measurements should be taken at 20°C, as indicated by the thermometer in the vinometer. This temperature ensures accuracy given that liquid concentration can fluctuate with temperature changes.

How to use:

1. Insert the areometer into the test tube and fill with liquid that is free of gas bubbles and solid particles. The liquid should be filled sufficiently to allow the floater to float without touching the walls of the test tube. Read the sugar concentration from the upper meniscus of the liquid. After measuring, dispose of the liquid; do not consume.

Wine strength planning:

1°Blg is approximately equal to 10 g of sugar per liter of must. Increasing the sugar by 1 kg will raise the volume of the must by 0.6 L. Ensure that the must does not exceed 22°Blg before fermentation begins! For example, if the reading is 16°Blg, that sugar level will yield wine with an alcohol content of about 7.3%. To achieve a wine with 13% alcohol, the must must contain 260 g of sugar per liter, requiring an addition of 100 g/L of sugar. To stay within the acceptable range, add the sugar in three parts: one before fermentation starts, and two more on the 7th and 12th days of fermentation, for example.

Testing beer wort:

The measurement process for beer wort is identical to that of wine must.

The set includes:

• Plastic test tube
• Test tube plug
• Aerometer with thermometer

Range: 0 to 30°Blg