May I ask whether you make any deductions for TA and other non-sugar solids
or just take the readings of the refractometer as fermentable sugar? I am
considering to buy a refractometer, because I am beginning to get fed up
with the unreliable readings of the hydrometer.

Ed


"Paul E. Lehmann" schreef in bericht
...
frederick ploegman wrote:

Jerry

Comments interspersed:


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

1.) I never personally calculate end point alcohol using hydrometers,
but
I do agree that many need/want to do that .

For the great majority of winemakers, this is a need, not a want.

Just my to put my two cents into this spirited debate.

I have been making wine for over 35 years now. Several years ago I
discovered the advantages of a refractometer. I believe this is a more
direct method of measuring the sugar content. I do not know of fruit
growers who depend on a hydrometer to determine sugar content. They use a
refractometer.

Now, I never depend on the hydrometer for starting numbers.
I only use the hydrometer to check on the progress of fermentation and to
determine if it is complete. In my opinion the beginning BRIX will give a
better estimate of the POTENTIAL ABV.

In my opinion it is not all that important if the finished wine is 12% ABV
or 13% ABV I am more interested in taste and balance. In my opinion the
beginning BRIX will give a better ESTIMATE of the POTENTIAL ABV.

I have designed recipes using the refractometer. One can get the sugar
content of any fruit with a refractometer. I would not depend on a
hydrometer for this purpose - nor do fruit growers.

Of course if one is dealing with other than pressed juice or liquids only,
then one must estimate the final yield of liquid juice. This is true
regardless of whether one is using a hydrometer or a refractometer. A
hydrometer will not tell you how much juice is going to be extracted
during
the fermentation process. A refractometer will not tell you this either
but it WILL tell you a more precise value for the sugar content of the
fruit. Hopefully you will keep track of my much water you use in your
recipe and then at pressing you will know the volume of juice plus water
and be able to back calculate and tell how much juice was extracted. You
can then go back and make adjustments by either adding more sugar or using
a bit more water if necessary.

I believe that if one is hung up on the ABV of the final product - Send it
out to a lab.

If one is a beginner or can not afford a refractometer my advise is to
just
be content to use ball park numbers and estimates based on the hydrometer.
In the long term it is not going to be that critical if other things are
in
balance.

de sik wrote:

May I ask whether you make any deductions for TA and other non-sugar
solids or just take the readings of the refractometer as fermentable
sugar? I am considering to buy a refractometer, because I am beginning to
get fed up with the unreliable readings of the hydrometer.

Ed

No, I do not make any deductions for TA and other non-sugar solids from the
refractometer readings as I believe this to be insignificant. I do,
however measure pH - especially with reds and TA and pH with whites but I
do not use this information to adjust the refractometer readings.

I believe some winemakers tend to "Over Science" winemaking. Most of the
time getting in the right ball park is close enough. There are SO MANY
variables in Organic Chemistry - which is what wine making is all about -
that it is nearly impossible to compensate and or measure all the
variables. I am not saying that it is wrong to understand what you are
doing but there comes a point in which further knowledge does not
necessarily yield better results.

de sik wrote:

May I ask whether you make any deductions for TA and other non-sugar
solids or just take the readings of the refractometer as fermentable
sugar? I am considering to buy a refractometer, because I am beginning to
get fed up with the unreliable readings of the hydrometer.

Ed

No, I do not make any deductions for TA and other non-sugar solids from the
refractometer readings as I believe this to be insignificant. I do,
however measure pH - especially with reds and TA and pH with whites but I
do not use this information to adjust the refractometer readings.

I believe some winemakers tend to "Over Science" winemaking. Most of the
time getting in the right ball park is close enough. There are SO MANY
variables in Organic Chemistry - which is what wine making is all about -
that it is nearly impossible to compensate and or measure all the
variables. I am not saying that it is wrong to understand what you are
doing but there comes a point in which further knowledge does not
necessarily yield better results.

"Paul E. Lehmann" wrote
I believe some winemakers tend to "Over Science" winemaking.

You said a mouthful. I have a bag in my supply bucket just for all the
little bottles of this and that that I never ever use, but can't bring
myself to throw out! LOL!
Bob

"Paul E. Lehmann" wrote
I believe some winemakers tend to "Over Science" winemaking.

You said a mouthful. I have a bag in my supply bucket just for all the
little bottles of this and that that I never ever use, but can't bring
myself to throw out! LOL!
Bob