Jerry

Does your triple scale hydrometer have a PA scale on it ? If so, do the
PA numbers that appear there use the 0.57 conversion factor that you
recommend ? If so, where can I get one ?? TIA

Frederick

"Jerry DeAngelis" wrote in message
ink.net...
Frederick

I have a number of triple scale hydrometers and use them regularly.

snip

If the available hydrometers are_not_the solution for the little guy,
what
exactly_do_ you recommend ??

If I were to suggest a course of action to a home winemaker it would be to
use Margolit's 0.57 factor and the following equation:

% Potential Alcohol(v/v) = 0.57 x Brix.

The factor you suggest (0.55), could also be used. This equation, no
matter what number, or hydrometer is used, has a number of limitations,
and only provides an estimate for a number of reasons: Various studies
have shown that the number ranges from 0.55-0.60. (references available).
Some reasons a The non-sugar solids which are part of the must's Brix,
depend on the grape variety, growing region and state of maturity of the
fruit. Less ripe grapes have higher non-sugar solids, and afford a lower
alcohol/Brix ratio. Additionally, ethanol yield depends on fermentation
temperature - higher temps lower yield - and evaporation of ethanol.

Prior to making wine commercially, we started as home winemakers. We now
do both as we are slightly daft. Thus I am able to lead two lives
relative to winemaking. I am not actually recommending anything, but I am
suggesting that all of this fretting about PA is more an intellectual
exercise than a practical reality for many winemakers - both professional
home and professional commercial (I believe that anyone who takes
winemaking seriously is, or at least can be, a professional.)

While home winemakers may like to know the alcohol content of a wine they
are making, it makes little difference in the scheme of things, vis-a-vis
taxes, labels, etc. If a wine is 13%, 14,% or 15.5% alcohol, great as
long as the wine is balanced, and a good example of that particular
varietal. Commercial operations are different in that they must know the
alcohol content in order to calculate taxes, make labels, and be ready for
any site visit from those folks who take these things seriously - state
and federal agents. From that perspective, home and commercial winemakers
are like the Chicken and Pig commenting about a ham and egg breakfast -
one is interested, but the other is really involved, as the consequences
are different for both.

For those who must know the final alcohol content of their wine - or those
who just want to know - there are at least 6 laboratory methods available
to accomplish this. Ebulliometry (for wines with 2% residual sugar
corrective measures must also be taken), Gas Chromatography and
Determination by Hydrometric Analysis (essentially distillation and
measuring S. Gravity) are three are offered by many laboratories, and
which are not necessarily expensive to have done.

Regards

Jerry