On Feb 1, 7:04 pm, Luc Volders wrote:
Well take 5 winemaking books and compare the SG scales with the PA
they mention and they are all different.

I once wrote a web-log entry on it but unfortunately it is only in Dutch
and I am not going to translate it like I do nowadays on my web-log.

One author stated you needed 16 grams sugar for 1% alcohol and another
stated as high as 20 grams sugar for 1% alcohol.
So why would the scales on hydrometers be different ???

You should trust the reading and calculate yourself from that.

Luc Volderswww.wijnmaker.blogspot.com



Sorry for the poor composition but here are the markings at the high
end of my hydrometer:
http://i94.photobucket.com/albums/l9...r/montaged.jpg

They don't tally at all with any of the 5 PA sclaes on the chart from
brsquared.org

That's why I think it's weird...

Jim

--www.wijmaker.web-log.nl

Sorry Frederick the photo is from one I took months ago, if I get the
chance I will take a panoramic of my current hydrometer. I kept the
insert from the older (and more contemporary triple scale I broke)
which sits in front of me on the wall as I type right now - they both
have PA, SG - the older one has sugar in oz per gallon and the newer
one has sugar in grams per litre.

Hi Luc, I work in SG and I trust my hydrometer just fine using that
scale... My point was really as Frederick summed up: "One thing for
sure. It's hard to discuss things unless everyone sings from the same
sheet of music." and since - as you agree - there are as many PA
interpretations as wine-experts its very hard to feel that you are on
the same page if you use equipment which is arbitarily calibrated.

Thanks for your reply!

Jim