Let's unlock the power of your hydrometer. This is an easy to follow video on how to read and interpret your hydrometer. www.barleyandhopsbrewing.com 254-300-8226
great video cheers for your time. going to knock a few gallon out for there new years wild camping trips, ps is this freeze distillation bad with methanol from sugar wine( 4 lb / gallon)
For your calculation formula you have to put brackets around the both "gravities". It's wrong this way as mathematically you'd first multiply and then subtract. You don't wanna do that. So correctly it needs to be (OG - FG) x 131.25 = %Vol(Alc)
This is the most understandable explanation I've ever seen. Thank you I've been mystified about how to read a hydrometer ever since I decided to try brewing.
Just to add some useless, but maybe interesting, information. In the beer-brewing community I used to hang with (Australia), we'd simply ignore the decimal point. Hence 1.050, or 10-50, would be referred to as One thousand-50.. I think I prefer the 10-50 now.. Old habits, however, die hard.. Cheers!
I learn something every time I watch one of your videos. I am even starting to sound like I might know something, I just tell them I have a good teacher. thank you from Down Under
Short and sweet loved it I always learn something new from you George no matter how well I think I know the subject. ps I've been down to .990 a couple of times making wine and if you can hit it you'll have something special.
Thanks so much for this. I've been winging it with my brews until recently and just used a hydrometer for the first time. I had no idea what I was looking at until I watched this video. Thanks again.
How *exactly* do you take the OG (initial gravity, original gravity, whatever)? Scoop a beaker full of the water after dissolving sugar? Or a beaker of the mash, chunks and all? Before or after pitching yeast?
Thank you very much for the great info. Just bought one,just like the one you were showing today. Just started making homemade wine. I'm using 100% apple juice walmart brand. 2qt batches. 1-1/2 cup sugar,1/2 tsp yeast. I'm experimenting with bread yeast,wine makers yeast, turbo yeast. Now with your help I can get the alcohol percent. Hopefully, Lol! We will see! Thank you again, have a great day and a better tomorrow! You have new sub.
Loved this vid. I've watched my Italian dad and relos make homemade wine all my life. They discuss sugar content after the crush in terms of "sugar was 80, not so good" "sugar was 110, should be good". Lol just goes to show that even without the science and specific understanding of the scale, they experientially understand what the hydrometer is telling them and what it might mean for their wine.
I absolutely love how you explain things.someone can have loads of knowledge to pass along but can't deliver it.you on the other hand are a wealth of knowledge and even better at teaching.thank you!
I've looked at several videos ... at last you explain it so I can understand it. I've saved your video to my favourites so I can return as needed. Thank you so much!!!!
Finally I understand! I'm making ginger beer w/ginger bug, and I just bought a hydrometer. It was really helpful that you explained all the numbers. To me, this was the best video for understanding the hydrometer. Thanks and best wishes from Norway :) Ps: My ginger beer has (approx) 5,8% potential alcohol /1044 =D
fantastic!! I've looked all over for explanation of displacement and specific gravity for my clinical uranalysis class, and this helped me tremendously.
So after 1.100 the scale really jumps? You pointed to the 20 ( below the 1.100 mark and stated it was 1.200-Time mark 4.00). I think that is incorrect. 1.200 will give an potential alcohol content of about 26%. Where you are pointing should be read as 1.1200, Am I correct? 1.1200 will give an alcohol content of about 15.7%. I currently have wine in progress and am shooting for about 17-18% alcohol. My initial reading was about 1.132
Relax guy. It was a simple mistake, yes he did say 1.2 but he was pointing at 1.12. The context being he was increasing by 0.03 for every poud of sugar per gallon.
@@gasfrommyanusi0i594 relax dude i asked a question 2 years ago about how to read a hydrometer. Sorry, if my question caused you too get bent out of shape. Chill man.
Thank you so much it finally clicked, I have been making fruit wines for 10 years and only guessing at the alcohol content. Thanks to you I can use my hydrometer properly and get the reading right.
I seem to find myself listening to you for specific information and explanation. Just a personal "Thank You" for what you do and what I have learned from you. I never understood why we wine making amateurs don't use the alcohol % scale - close is good enough for me and the potential % tells me what I need to know and is easy to read. You addressed that nicely here ... I don't see as well as I should, so I often look at the color and about how far down on that color it is, pull the stick out and look closely at it to find out what I need to know. Thanks again!
Hello Mr. George. Making Peach wine. 6gal, 24lbs peaches. Yeast d-47. O.G is 1.094. Second .990. Using 131.25 gives me 13.65 135 gives me 14.04ish. Today added- 2lbs sugar, 2cup water. Now reading is 1.022. But, did that change the abv? And do I now calculate abv with the second reading or the absolute final after I added the back sweetening? Did my abv change? Thank you. Steve
I've done my first ever batch last night in a 6 gal bucket. I put in minute maid juice from the store lol (hold your horses wine snobs). I'm glad I did some research because it was all so new information. Just the juice brought to 4% potential alcohol. I added about 4 cups of sugar at a time. After 4 additions of more or less 4 cups of sugar I did my reading every time and brought exactly to 1.090 which is like 12.5% alcohol. Holy shoot that took a lot of sugar. Like bag and quarter worth. It's bubbling away successfully. And only now do I realize there is a calculator for chaptalizastion only that tells you exactly how much sugar to add. I wish I knew that
Well crap! Everything I have seen showed that you need that hydrometer to bounce like a boui to show that high ABV. We threw out a batch yesterday because it was at that top .990 area you pointed to................... we threw out perfectly good wine.
I'm a newbie in wine making with less than 6 months experience and have been racking my head on the Hydrometer readings...And along comes George with this simple but excellent video.. Too good.. Thanks George.. Love your other videos as well... After this video, will definitely subscribe
Hi, George. Thank you so much, for explaining this, so patiently and simply. As I was stuck on this calculation. God bless you sir. You saved the day. Bless your soul. AMEN 🙏
I don't understand..... how can you end up below SG of water? (0.994, 0.996, 0.998, etc) What happens that you go past the SG of the water you started with? (1.000) You explain very well till you get to this point, then you stop and change the subject.
Hi this is an easy question but I often have brew go below 1.000. For example I made an apple ginger wine that I racked yesterday and its OG was 1.086 and finished at .086. So does this same calculation equate? So this equals 1 so 13.125 would be correct? This has been a pondering of mine for 3 years now as because I get brews going under 1.000 more often than not. Im always so happy when the finish around 1.000 as I think the calculation is more correct in positive numbers! ??????
I just made my first mash Friday. The first reading was approximately 1.070. The current reading is 1.040. If I did my math right I’m just below 4% abv. Did I do my math right & is that a good place to be at this stage? (2 days into fermentation)
Quick learning question at 4:09 he's saying its 1.2? if that just a verbal mistake but should be 1.120??? Just thinking from the 1.000 he does say 1.010 Or does the scale change from the 1.1 mark and go up in increments of 0.1?
I bought a different type of hydrometer. It is only reading from 0-100%. I want to fix this my making a hydrometer level like yours. May I ask if from 1.000 to 1.010, 1.020, 1.030 and so on... Does 1.000 and 1.010 has a measure of 10mm apart? Please help😟
If I’m using the same type you described to make mead and it’s reading about 1.15 in the “white” part of the scale what does that mean? It’s at about 20% projected ABV?
Hello Mr George. First time I am asking a question Sir. I am not one of the guys in the back of the class. My gravity points are 1.010 at the end of fermentation. When I distill it. At the end my hydrometer hits the bottom of the tube. IT is the 2nd time it has done it to me. And I have only done two. been wanting to learn how to do this. All my life. I'm 59 Please Sir. Tell me something, Is this right, wrong.
My wine making journey began during the beginning days of the Coronavirus quarantine period when I bought a Cabernet Sauvignon kit for making 1 gallon. At the time of my first batch I had not yet received my 5 gallon kit that included a hydrometer. Also, the instructions in the 1 gallon kit did not mention a hydrometer reading prior to adding yeast (or at any time), so I don’t know the initial sugar content reading. Without that number, is there any way to tell the end result alcohol content? The batch has been fermenting nicely for 11 days as I write this. Phase 2, secondary fermentation will start in a few more days. It would be nice to have an idea of the alcohol content. Regardless, thanks for making the video so my next (5 gallon) batch will have a reading before the fermentation process!
Brilliant, I finally know how to use a hydrometer. You’re not teaching people to suck eggs, you’re teaching the likes of me. Brilliant tutorial Thank you
I made a rookie move and didn’t test my sugar wash before fermentation. To be fair the instructions didn’t say this. It’s been 5 days and my fermentation is sitting low at 90. Does this mean it’s ready as it can reverse as you said OR since it’s only been 5 days wait until it shoots up to 1.900?????
Your ABV equation on the screen needs parentheses. If you use a computer or use proper order of operations (multiplication before subtraction) you’ll get the wrong answer.
Good day sir. I would like to ask something about using the hydrometer. I watch your video and I learned something to it. My question is, what if the first reading is at the bottom black line. What is the meaning of it? I an making a homebrew and it is my first time. Thank you
I don't really understand why the start wine band on mine ends about 1.070 yet the instructions on the side say to start wine from 1.085 to 1.120 depending on if you want a sweet wine or a dry wine
Thank you for making this video. i was getting into wine making (currently making raspberry wine for my bf) and i went to use the hydrometer, when i realized a flaw in my plan. i dont actually know how to read this thing.
No. There are two different hydrometers, one is a proof and trale (obviously what you have) and the other is a gravity hydrometer. These have much different scales and are not interchangeable. The one you have is for proofing spirits which is pure ethanol and is much thinner than water. The other one for testing gravity is graduated and weighted for water and water soluble mixtures which is more dense than ethanol. George
Excellent and easy to follow. Up until now all I've had is someone telling me to take a hydrometer reading without helping me to understand what I was doing.
Thank you for this, it now makes sense lol…after reading the instructions on the hydrometer it didn’t make sense lol…what I haven’t done is put the hydrometer in before fermentation I’ve taken the reading now it’s ready and it floats just where water is so I thought there was 0 alcohol…even though I feel it when I have a glass so know there is, it is elderflower wine and is ready and floats just under the first red section where water would be so it’s finished and stopped bubbling but didn’t follow the correct process to work it out lol makes sense for next time.
Good afternoon hope all is well and if you read this comment I have a big ? I have a multifunction Hydro metre with brix on it and a fer other ones for beer and wine and it also says stuff like approximate potental and by volume and temperature and I don’t no how to use it and I can’t find a video or anything on one and this is the closest video to teaching me how to read it because I’m trying to use it for maple syrup
Once again thank ya sir your making the passing of my sis easier by giving me something to do and sis was a bartender and she passed down her books for bar tending to me . We're from Oklahoma and I'm doing it on my pa,PA, farm so I really get to connect with my family that when home . Yesterday I bought me a hydrometer and a test cylinder and a turbo yeast pack and I'm about to start my first sugar wash with your recipe using Karo syrup. Once again thank you from the bottom of my heart because this is alot better than loosing 8 years of sobriety off meth and pills
Hi I'm a first time wine maker and I'm using my own beauty plums from the farm I made ten pounds plums with three pounds sugar and one packet yeast it seemed to ferment for three days then stopped.i took a hydrometer reading and it's at 1.0 should I add more yeast? or just leave it? I made the wine on July 19th. Any help would be appreciated i would hate to waste all those plums!
A hydrometer does not measure acidity but you can use a ph meter or ph strips just as we do in making a mash. The lower the PH the more acidic it is. Normal is around 3 or so.
If I took a sample and set it aside even after a week or more,could I test it when I Get another hydropater? literally bought one..had it for a day and some change..and the wife knocked it over and somehow Broke on the Soft carpet!:(
I TOTALY agree with rsalton16 You ROCKED the explanation on how it works. No longer afraid of the STICK! Love your videos. LIKED & SUBSCRIBED! Keep up the great work!
The only video on youtube that explains it in a way even a dummy like me could understand.
He knows how to explain it to Americans
I understood it and I am dumber than you.
great video cheers for your time. going to knock a few gallon out for there new years wild camping trips, ps is this freeze distillation bad with methanol from sugar wine( 4 lb / gallon)
Nice video!
Thanks!
at 4:12 didn't you mean 1.120?, im confused
Finally! someone who can explain how this works in such a simple manner! thank you!
Yes! Took me 2 videos to land on this one. Excellent 👍🏻😃
For your calculation formula you have to put brackets around the both "gravities". It's wrong this way as mathematically you'd first multiply and then subtract. You don't wanna do that.
So correctly it needs to be
(OG - FG) x 131.25 = %Vol(Alc)
This is the most understandable explanation I've ever seen. Thank you I've been mystified about how to read a hydrometer ever since I decided to try brewing.
Glad it was helpful!
i really like how he talks
understandable !
Just to add some useless, but maybe interesting, information. In the beer-brewing community I used to hang with (Australia), we'd simply ignore the decimal point. Hence 1.050, or 10-50, would be referred to as One thousand-50.. I think I prefer the 10-50 now.. Old habits, however, die hard.. Cheers!
Are you a former or current Science Teacher? Let me guess... Middle School. You sure talk and act like it.
I learn something every time I watch one of your videos. I am even starting to sound like I might know something, I just tell them I have a good teacher. thank you from Down Under
I believe you meant 1.120 instead of 1.200 at 4:04 .
Was just going to say the same
@Neil W You need to be when discussing measuring things with accuracy.
@Neil W - have a life. If a newbie wants to understand explanations need to be spot on. Mistakes happen so need to be corrected.
I like a nice plain explanation.... it cleared up a few things for me
Short and sweet loved it I always learn something new from you George no matter how well I think I know the subject. ps I've been down to .990 a couple of times making wine and if you can hit it you'll have something special.
Thanks so much for this. I've been winging it with my brews until recently and just used a hydrometer for the first time. I had no idea what I was looking at until I watched this video.
Thanks again.
How *exactly* do you take the OG (initial gravity, original gravity, whatever)? Scoop a beaker full of the water after dissolving sugar? Or a beaker of the mash, chunks and all? Before or after pitching yeast?
Hi, have you figured that part out yet? I am at that stage right now 😅
Your videos are great education. Keep up the great work knowing you're building the confidence of the less than confident. Cheers Brother.
Thanks
so initially the gravity is different for water, beer, cider, di have this right?
Very well explained Thank You!! :D
I've saved this video and will be coming back to this always when brewing as you explain it so well and make it a lot easier to understand thankyou
This is a most brilliant channel. Thank George, you are a genius!!!
Clear as a bell ! There’s no Dumb questions when we are working on a project like this . Thank you Sir 👍
Thanks for this. Great video
Thank you very much for the great info. Just bought one,just like the one you were showing today. Just started making homemade wine. I'm using 100% apple juice walmart brand. 2qt batches. 1-1/2 cup sugar,1/2 tsp yeast. I'm experimenting with bread yeast,wine makers yeast, turbo yeast. Now with your help I can get the alcohol percent. Hopefully, Lol! We will see! Thank you again, have a great day and a better tomorrow! You have new sub.
@Hello BigMikeFromPa, How are you doing?
Loved this vid.
I've watched my Italian dad and relos make homemade wine all my life. They discuss sugar content after the crush in terms of "sugar was 80, not so good" "sugar was 110, should be good". Lol just goes to show that even without the science and specific understanding of the scale, they experientially understand what the hydrometer is telling them and what it might mean for their wine.
I have been looking for an explanation like this for a couple of months. Thank you so much!!
I absolutely love how you explain things.someone can have loads of knowledge to pass along but can't deliver it.you on the other hand are a wealth of knowledge and even better at teaching.thank you!
I've looked at several videos ... at last you explain it so I can understand it. I've saved your video to my favourites so I can return as needed. Thank you so much!!!!
Finally I understand! I'm making ginger beer w/ginger bug, and I just bought a hydrometer. It was really helpful that you explained all the numbers. To me, this was the best video for understanding the hydrometer. Thanks and best wishes from Norway :)
Ps: My ginger beer has (approx) 5,8% potential alcohol /1044 =D
I have been trying to find this out forever... Thank you..
Love you sir ❤️
The way you explain 🙂!
From Pakistan 🇵🇰, learned so much
fantastic!! I've looked all over for explanation of displacement and specific gravity for my clinical uranalysis class, and this helped me tremendously.
So after 1.100 the scale really jumps? You pointed to the 20 ( below the 1.100 mark and stated it was 1.200-Time mark 4.00). I think that is incorrect. 1.200 will give an potential alcohol content of about 26%. Where you are pointing should be read as 1.1200, Am I correct? 1.1200 will give an alcohol content of about 15.7%. I currently have wine in progress and am shooting for about 17-18% alcohol. My initial reading was about 1.132
Relax guy. It was a simple mistake, yes he did say 1.2 but he was pointing at 1.12.
The context being he was increasing by 0.03 for every poud of sugar per gallon.
@@gasfrommyanusi0i594 relax dude i asked a question 2 years ago about how to read a hydrometer. Sorry, if my question caused you too get bent out of shape. Chill man.
@@muskateer10 you gonna reply to me saying relax by telling me relax? Very creative.
Thanks for walking me through that my man!
You bet!
Thank you so much it finally clicked, I have been making fruit wines for 10 years and only guessing at the alcohol content. Thanks to you I can use my hydrometer properly and get the reading right.
Indeed! The explanation is as clear as it could be. Thanks a ton for the upload..
This is what I was looking for :) thank you
I seem to find myself listening to you for specific information and explanation. Just a personal "Thank You" for what you do and what I have learned from you. I never understood why we wine making amateurs don't use the alcohol % scale - close is good enough for me and the potential % tells me what I need to know and is easy to read. You addressed that nicely here ... I don't see as well as I should, so I often look at the color and about how far down on that color it is, pull the stick out and look closely at it to find out what I need to know. Thanks again!
Hello Mr. George. Making Peach wine. 6gal, 24lbs peaches. Yeast d-47. O.G is 1.094. Second .990. Using 131.25 gives me 13.65
135 gives me 14.04ish.
Today added- 2lbs sugar, 2cup water. Now reading is 1.022. But, did that change the abv? And do I now calculate abv with the second reading or the absolute final after I added the back sweetening? Did my abv change?
Thank you.
Steve
Sir, thank you so much for making this incredible video! Thank you!
Nice one, consise and clear. Always good to an old boy cracking out some felt tip diagrams.
I've done my first ever batch last night in a 6 gal bucket. I put in minute maid juice from the store lol (hold your horses wine snobs). I'm glad I did some research because it was all so new information.
Just the juice brought to 4% potential alcohol. I added about 4 cups of sugar at a time. After 4 additions of more or less 4 cups of sugar I did my reading every time and brought exactly to 1.090 which is like 12.5% alcohol. Holy shoot that took a lot of sugar. Like bag and quarter worth. It's bubbling away successfully. And only now do I realize there is a calculator for chaptalizastion only that tells you exactly how much sugar to add. I wish I knew that
Well crap! Everything I have seen showed that you need that hydrometer to bounce like a boui to show that high ABV. We threw out a batch yesterday because it was at that top .990 area you pointed to................... we threw out perfectly good wine.
I'm a newbie in wine making with less than 6 months experience and have been racking my head on the Hydrometer readings...And along comes George with this simple but excellent video.. Too good.. Thanks George.. Love your other videos as well... After this video, will definitely subscribe
Thank you thank you thank you for breaking this down barney style great work
Hi, George. Thank you so much, for explaining this, so patiently and simply. As I was stuck on this calculation. God bless you sir. You saved the day. Bless your soul. AMEN 🙏
I don't understand..... how can you end up below SG of water? (0.994, 0.996, 0.998, etc) What happens that you go past the SG of the water you started with? (1.000) You explain very well till you get to this point, then you stop and change the subject.
Hi this is an easy question but I often have brew go below 1.000. For example I made an apple ginger wine that I racked yesterday and its OG was 1.086 and finished at .086. So does this same calculation equate? So this equals 1 so 13.125 would be correct? This has been a pondering of mine for 3 years now as because I get brews going under 1.000 more often than not. Im always so happy when the finish around 1.000 as I think the calculation is more correct in positive numbers! ??????
i just tested one gallon of water with one pound of sugar....result was 1050, not 1030-1032....????
i am even more confused after george explained in simple terms lol
I just made my first mash Friday. The first reading was approximately 1.070. The current reading is 1.040. If I did my math right I’m just below 4% abv. Did I do my math right & is that a good place to be at this stage? (2 days into fermentation)
Haven't even hit play yet and I know already by the end, George will have taught me right.
WOW. Thanks
Quick learning question at 4:09 he's saying its 1.2? if that just a verbal mistake but should be 1.120???
Just thinking from the 1.000 he does say 1.010
Or does the scale change from the 1.1 mark and go up in increments of 0.1?
Don't throw out BRIX! We use that in the maple syrup industry.
Maple syrup has to be between 66 and 68 degrees BRIX to be called Maple syrup.
I bought a different type of hydrometer. It is only reading from 0-100%. I want to fix this my making a hydrometer level like yours.
May I ask if from 1.000 to 1.010, 1.020, 1.030 and so on... Does 1.000 and 1.010 has a measure of 10mm apart? Please help😟
Understood 👍
If I’m using the same type you described to make mead and it’s reading about 1.15 in the “white” part of the scale what does that mean? It’s at about 20% projected ABV?
THANK YOU! I made my first mead, I took first measure and I had no clue what to do next... Now I know!
Hello Mr George. First time I am asking a question Sir. I am not one of the guys in the back of the class. My gravity points are 1.010 at the end of fermentation. When I distill it. At the end my hydrometer hits the bottom of the tube. IT is the 2nd time it has done it to me. And I have only done two. been wanting to learn how to do this. All my life. I'm 59 Please Sir. Tell me something, Is this right, wrong.
My wine making journey began during the beginning days of the Coronavirus quarantine period when I bought a Cabernet Sauvignon kit for making 1 gallon. At the time of my first batch I had not yet received my 5 gallon kit that included a hydrometer. Also, the instructions in the 1 gallon kit did not mention a hydrometer reading prior to adding yeast (or at any time), so I don’t know the initial sugar content reading. Without that number, is there any way to tell the end result alcohol content? The batch has been fermenting nicely for 11 days as I write this. Phase 2, secondary fermentation will start in a few more days. It would be nice to have an idea of the alcohol content. Regardless, thanks for making the video so my next (5 gallon) batch will have a reading before the fermentation process!
What do I do now…….. I don’t know my gravity reading from the start. I’m about a month in and I’m just now learning how to read gravity…. Please help
So 15gal Sugar Wash to 15% = 60lb of Sugar? Just seems like an awful lot of Sugar. I suppose theres only 1 way to find out.
i just put one down ...added water till it was spot dot 1090
THANK YOU!!!! Best explanation I've seen.
Brilliant, I finally know how to use a hydrometer.
You’re not teaching people to suck eggs, you’re teaching the likes of me.
Brilliant tutorial
Thank you
I made a rookie move and didn’t test my sugar wash before fermentation. To be fair the instructions didn’t say this. It’s been 5 days and my fermentation is sitting low at 90. Does this mean it’s ready as it can reverse as you said OR since it’s only been 5 days wait until it shoots up to 1.900?????
Your ABV equation on the screen needs parentheses. If you use a computer or use proper order of operations (multiplication before subtraction) you’ll get the wrong answer.
Dumb question but can i not check my finial product with a hydrometer
Be gentle im very very new to this lol
Thanks for all the info love your channel
Good day sir.
I would like to ask something about using the hydrometer. I watch your video and I learned something to it.
My question is, what if the first reading is at the bottom black line. What is the meaning of it?
I an making a homebrew and it is my first time.
Thank you
I don't really understand why the start wine band on mine ends about 1.070 yet the instructions on the side say to start wine from 1.085 to 1.120 depending on if you want a sweet wine or a dry wine
Thank you for making this video. i was getting into wine making (currently making raspberry wine for my bf) and i went to use the hydrometer, when i realized a flaw in my plan.
i dont actually know how to read this thing.
Hey George , i have a hydrometer its only showing proof meter , can i use it to check gravity
No. There are two different hydrometers, one is a proof and trale (obviously what you have) and the other is a gravity hydrometer. These have much different scales and are not interchangeable.
The one you have is for proofing spirits which is pure ethanol and is much thinner than water. The other one for testing gravity is graduated and weighted for water and water soluble mixtures which is more dense than ethanol.
George
THANKS
Excellent and easy to follow. Up until now all I've had is someone telling me to take a hydrometer reading without helping me to understand what I was doing.
Thank you for this, it now makes sense lol…after reading the instructions on the hydrometer it didn’t make sense lol…what I haven’t done is put the hydrometer in before fermentation I’ve taken the reading now it’s ready and it floats just where water is so I thought there was 0 alcohol…even though I feel it when I have a glass so know there is, it is elderflower wine and is ready and floats just under the first red section where water would be so it’s finished and stopped bubbling but didn’t follow the correct process to work it out lol makes sense for next time.
Thank You Sir! This is a "must see" video when you have no idea how to use and read a hydrometer.
1.090 on my hydrometer is on 14.5 % abv what's up with that? Do I have the wrong one?
Missing your videos George, this popped back up in my feed again 👍🏻 hope you’re ok
Really now you understand that?! maybe cause that not my first language but i confused big...
Thank you for sharing. I am new at this and I couldn’t figure out how to read it. This is so helpful.
George, I think you have an error 4:06 mark. it's actually 1.120 not 1.200
best
Thank you! That was a very simple explanation. Now I can start using my hydrometer.
Good day, when do you take the first reading, and when to you take the second reading, to get your alcohol percentage. Thank you
Thanks George. That really helps!
Good afternoon hope all is well and if you read this comment I have a big ? I have a multifunction Hydro metre with brix on it and a fer other ones for beer and wine and it also says stuff like approximate potental and by volume and temperature and I don’t no how to use it and I can’t find a video or anything on one and this is the closest video to teaching me how to read it because I’m trying to use it for maple syrup
Once again thank ya sir your making the passing of my sis easier by giving me something to do and sis was a bartender and she passed down her books for bar tending to me . We're from Oklahoma and I'm doing it on my pa,PA, farm so I really get to connect with my family that when home . Yesterday I bought me a hydrometer and a test cylinder and a turbo yeast pack and I'm about to start my first sugar wash with your recipe using Karo syrup. Once again thank you from the bottom of my heart because this is alot better than loosing 8 years of sobriety off meth and pills
Hi I'm a first time wine maker and I'm using my own beauty plums from the farm I made ten pounds plums with three pounds sugar and one packet yeast it seemed to ferment for three days then stopped.i took a hydrometer reading and it's at 1.0 should I add more yeast? or just leave it? I made the wine on July 19th. Any help would be appreciated i would hate to waste all those plums!
thankyou your explanation was the most simple much appreciated.
Still very helpful information in 2023😎 Thank you
My starting gravity was 1.110 and my final gravity is off the charts. Is this any good for distillation
Hi
Good vedio
I have a question
can I measure the acidity of vinegar by hydrometer?
If the answer yes:
How can I do that?
Thanks
A hydrometer does not measure acidity but you can use a ph meter or ph strips just as we do in making a mash.
The lower the PH the more acidic it is. Normal is around 3 or so.
@@BarleyandHopsBrewing
Thank you
You made it simple☺
Amazing Explanation, thank you very much..
how can i find out the alcohol % after destilation ? its suppose to be 70 - 80% ??? thanks
pardon, but is there an asthma patient on a tank in the background? or is your yeast working extra hard...?
Thanks
Question is can I get a accurate reading after I just added the yeast.. forgot to take the reading before adding the yeast..
If I took a sample and set it aside even after a week or more,could I test it when I Get another hydropater? literally bought one..had it for a day and some change..and the wife knocked it over and somehow Broke on the Soft carpet!:(
So you don't reply back to certain people!!!?
If you add sugar to moonshine will the hydrometer still tell you percentage
I TOTALY agree with rsalton16 You ROCKED the explanation on how it works. No longer afraid of the STICK! Love your videos. LIKED & SUBSCRIBED! Keep up the great work!
Glad it was helpful!