My experience differs from Greg's and Ray's. I have noticed
significant differences in SG readings in musts with suspended solids
(up to 30 gravity points). Perhaps I am dealing with less diluted
musts (thus higher levels of SS) or my straining methods are less
effective. In any case, if winemakers want a reaosnable degree of
accuracy in their SG reading I think it is important to check that the
straining/reading procedures do provide it.

Ben

On 11/23/03 6:13 PM, in article
, "Ben Rotter"
> wrote:

> My experience differs from Greg's and Ray's. I have noticed
> significant differences in SG readings in musts with suspended solids
> (up to 30 gravity points). Perhaps I am dealing with less diluted
> musts (thus higher levels of SS) or my straining methods are less
> effective. In any case, if winemakers want a reaosnable degree of
> accuracy in their SG reading I think it is important to check that the
> straining/reading procedures do provide it.
>
> Ben


Hmm, the only time I have problems in different readings are when the solids
make the solution very viscous and the hydrometer does not float properly.
That usually occurs in the higher concentrated fruit musts. For these I
always at least coarse strain and if still viscous (the hydrometer doesn't
really bounce when tapped) I will filter through a coffee filter.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)