"William Frazier" > wrote in message
...
>
> Joe Sallustio wrote"Lum,
> I have though about making my own ebulliometer since they are so
> pricey. I have a good RTD somewhere, how hard was it to make the
> boiling chamber? I was wondering if I could just use a boiling flask
> and stopper. Could you share your setup and tables?
> Regards,
> Joe"
>
> Same from me Lum. I bought the thermometer several years ago and tried to
> rig up a home made ebulliometer but never trusted the test results.
>
> Bill Frazier
> Olathe, Kansas USA
>

Joe & Bill,

I made my ebulliometer over 40 years ago, so I can't give you many details.
At that time, I was working for NBS and had access to great machine and
welding shops. I borrowed a commercial ebulliometer (from a local winery)
and essentially duplicated it.

For calibration, I made up known alcohol solutions from absolute ethyl
alcohol and I also checked against the commercial ebulliometer.
Calibration can also be done with H2O if you measure and correct for the
atmospheric pressure. (You do this kind of calibration each time you use
the ebulliometer). A good thermometer, complete condenser reflux and
minimum temperature gradients seem to be important issues.

I am currently using the ebulliometer chart in "Making Good Wine" by Bryce
Rankine, page 331.

I don't think people understand the difficulties in accurately measuring the
alcohol content of wine. Dissolved solids (sugar, acid, etc.), changes in
atmospheric pressure (4 mm = 0.5%), small temperature changes (0.02 degrees
= 0.1%), etc., etc. cause significant errors. The difference between 12 %
and 12.5 % is only FOUR PERCENT and accurately measuring alcohol (or
anything else) to 4 % in such a complex solution as wine is tough.

Regards,
Lum
Del Mar, California, USA