Greetings,

Thanks to all who helped with my question the other day.

What I'm trying to figure out is practical hydrometer usage. Sure,
I know how to use it, but in what ? Books/articles always say to,
"draw off a sample", or somesuch. Now I'm using a basic glass
"made in France" hydrometer. If I were to Primary Ferment down
to, say, 1.010 as Frishman suggests I'm gonna need a glass
something at least 7.5 in. deep to allow for a little leeway. Sounds
easy. But when I actually start measuring glasses around the house
it's obvious that any sample I draw off is gonna be close to half
a bottle. Pretty nice sample !

Then you've got to discard a lot or risk dirtying or oxidating a
fair volume in order to return it. Seems clumsy. There ought to
be a better way, I think. So I'm asking the ng for advise to how
(and how much) they draw for sampling. Related questions
could be:

1. During Primary Ferment can't you pop the lid and drop the
hydrometer in the bucket, or is this risky ? How often?

2. Do I need to buy some special "shorty" meter or am I
missing something obvious?

BTW, the best "beaker" I've found so far are the cheapo
glass tall votive candles they sell all over for .99cents USA.
Dollar Store, K-Mart, Safeway all have them -Occasionally
with a lovely tacky picture of the Virgin de Guadelupe on it.
The wax comes out cleanly, they are dishwashable, they
are about 3 inches wide, and they are 8 inches tall and don't
narrow at the neck like many olive-oil bottles.
(I've read somewhere that you shouldn't measure through
a narrowed neck as it throws off the reading).

Andrew

I bought a plastic tall skinny beaker-like thing from my wine store to use
when I take hydrometer readings. I don't like to spend a lot so I don't
think it was too expensive. As long as everything is clean before I use it,
I pour what I measure back into the batch. I usually use a clean 1 cup
glass Pyrex container to draw off what I need to measure for a batch. If
you're using a fermentation bucket, I just stir the batch, use my cup to
grab some and pour it into my beaker thingy and then pop my hydrometer in.
I have tried to put my hydrometer into a 1 gallon glass carboy to measure
the SG that way, but if I keep the carboy topped up properly, then I've
found that when you put the hydrometer in, it can overflow. If you're into
larger batches, I don't see why you couldn't pop the hydrometer in - but you
might want to be on the safe side by making sure it is always clean.

I usually only take the reading at the beginning and maybe one other time
during the primary ferment. Watch your first batch, it will get very bubbly
and frothy in the beginning, then it will calm down. If it continues to
slow down, then it might mean your primary ferment is over and it is time to
move it to a secondary. The only time I usually measure more often is when
I'm going to add additional sugar to increase my % alcohol if my starting
point is not about 11%. The current batch I have going is a Rhubarb wine -
my initial % alcohol was 9%, but the recipe calls for holding some sugar
back. My batch is fermenting pretty good right now, but when it starts to
slow down, I will consider adding enough sugar to make sure my total %
alcohol is 11%.

Welcome and good-luck!
Darlene

<reply@grouponly> wrote in message
...
> Greetings,
>
> Thanks to all who helped with my question the other day.
>
> What I'm trying to figure out is practical hydrometer usage. Sure,
> I know how to use it, but in what ? Books/articles always say to,
> "draw off a sample", or somesuch. Now I'm using a basic glass
> "made in France" hydrometer. If I were to Primary Ferment down
> to, say, 1.010 as Frishman suggests I'm gonna need a glass
> something at least 7.5 in. deep to allow for a little leeway. Sounds
> easy. But when I actually start measuring glasses around the house
> it's obvious that any sample I draw off is gonna be close to half
> a bottle. Pretty nice sample !
>
> Then you've got to discard a lot or risk dirtying or oxidating a
> fair volume in order to return it. Seems clumsy. There ought to
> be a better way, I think. So I'm asking the ng for advise to how
> (and how much) they draw for sampling. Related questions
> could be:
>
> 1. During Primary Ferment can't you pop the lid and drop the
> hydrometer in the bucket, or is this risky ? How often?
>
> 2. Do I need to buy some special "shorty" meter or am I
> missing something obvious?
>
> BTW, the best "beaker" I've found so far are the cheapo
> glass tall votive candles they sell all over for .99cents USA.
> Dollar Store, K-Mart, Safeway all have them -Occasionally
> with a lovely tacky picture of the Virgin de Guadelupe on it.
> The wax comes out cleanly, they are dishwashable, they
> are about 3 inches wide, and they are 8 inches tall and don't
> narrow at the neck like many olive-oil bottles.
> (I've read somewhere that you shouldn't measure through
> a narrowed neck as it throws off the reading).
>
> Andrew

<reply@grouponly> wrote in message
...
> Greetings,
>
> Thanks to all who helped with my question the other day.
>
> What I'm trying to figure out is practical hydrometer usage. Sure,
> I know how to use it, but in what ? Books/articles always say to,
> "draw off a sample", or somesuch. Now I'm using a basic glass
> "made in France" hydrometer. If I were to Primary Ferment down
> to, say, 1.010 as Frishman suggests I'm gonna need a glass
> something at least 7.5 in. deep to allow for a little leeway. Sounds
> easy. But when I actually start measuring glasses around the house
> it's obvious that any sample I draw off is gonna be close to half
> a bottle. Pretty nice sample !
>
> Then you've got to discard a lot or risk dirtying or oxidating a
> fair volume in order to return it. Seems clumsy. There ought to
> be a better way, I think. So I'm asking the ng for advise to how
> (and how much) they draw for sampling. Related questions
> could be:
>
> 1. During Primary Ferment can't you pop the lid and drop the
> hydrometer in the bucket, or is this risky ? How often?

You can do that once a day with no problem if your hydrometer is clean, but
your palate will tell you when the wine is getting close to dryness.

> 2. Do I need to buy some special "shorty" meter or am I
> missing something obvious?

Buy a plastic hydrometer jar. Wine Art makes one IIRC. Assuming the jar
and hydrometer are clean when you start, just pour the wine back into the
fermenter. No need to worry about oxidation in a wine that's still actively
fermenting and saturated with CO2.

Tom S

<reply@grouponly> wrote in message
...
> Greetings,
>
> Thanks to all who helped with my question the other day.
>
> What I'm trying to figure out is practical hydrometer usage. Sure,
> I know how to use it, but in what ? Books/articles always say to,
> "draw off a sample", or somesuch. Now I'm using a basic glass
> "made in France" hydrometer. If I were to Primary Ferment down
> to, say, 1.010 as Frishman suggests I'm gonna need a glass
> something at least 7.5 in. deep to allow for a little leeway. Sounds
> easy. But when I actually start measuring glasses around the house
> it's obvious that any sample I draw off is gonna be close to half
> a bottle. Pretty nice sample !
>
> Then you've got to discard a lot or risk dirtying or oxidating a
> fair volume in order to return it. Seems clumsy. There ought to
> be a better way, I think. So I'm asking the ng for advise to how
> (and how much) they draw for sampling. Related questions
> could be:
>
> 1. During Primary Ferment can't you pop the lid and drop the
> hydrometer in the bucket, or is this risky ? How often?

You can do that once a day with no problem if your hydrometer is clean, but
your palate will tell you when the wine is getting close to dryness.

> 2. Do I need to buy some special "shorty" meter or am I
> missing something obvious?

Buy a plastic hydrometer jar. Wine Art makes one IIRC. Assuming the jar
and hydrometer are clean when you start, just pour the wine back into the
fermenter. No need to worry about oxidation in a wine that's still actively
fermenting and saturated with CO2.

Tom S

<reply@grouponly> wrote in message
...
> Greetings,
>
> Thanks to all who helped with my question the other day.
>
> What I'm trying to figure out is practical hydrometer usage. Sure,
> I know how to use it, but in what ? Books/articles always say to,
> "draw off a sample", or somesuch. Now I'm using a basic glass
> "made in France" hydrometer. If I were to Primary Ferment down
> to, say, 1.010 as Frishman suggests I'm gonna need a glass
> something at least 7.5 in. deep to allow for a little leeway. Sounds
> easy. But when I actually start measuring glasses around the house
> it's obvious that any sample I draw off is gonna be close to half
> a bottle. Pretty nice sample !
>
> Then you've got to discard a lot or risk dirtying or oxidating a
> fair volume in order to return it. Seems clumsy. There ought to
> be a better way, I think. So I'm asking the ng for advise to how
> (and how much) they draw for sampling. Related questions
> could be:
>
> 1. During Primary Ferment can't you pop the lid and drop the
> hydrometer in the bucket, or is this risky ? How often?

You can do that once a day with no problem if your hydrometer is clean, but
your palate will tell you when the wine is getting close to dryness.

> 2. Do I need to buy some special "shorty" meter or am I
> missing something obvious?

Buy a plastic hydrometer jar. Wine Art makes one IIRC. Assuming the jar
and hydrometer are clean when you start, just pour the wine back into the
fermenter. No need to worry about oxidation in a wine that's still actively
fermenting and saturated with CO2.

Tom S

"Dar V" > wrote in message
...
> I usually use a clean 1 cup
> glass Pyrex container to draw off what I need to measure for a batch.

A bit better is to push a strainer into the must (to keep the skins and
seeds out) and suck out a sample with a turkey baster.

Tom S

"Dar V" > wrote in message
...
> I usually use a clean 1 cup
> glass Pyrex container to draw off what I need to measure for a batch.

A bit better is to push a strainer into the must (to keep the skins and
seeds out) and suck out a sample with a turkey baster.

Tom S

That's a good idea.

"Tom S" > wrote in message
m...
>
> "Dar V" > wrote in message
> ...
> > I usually use a clean 1 cup
> > glass Pyrex container to draw off what I need to measure for a batch.
>
> A bit better is to push a strainer into the must (to keep the skins and
> seeds out) and suck out a sample with a turkey baster.
>
> Tom S
>
>

That's a good idea.

"Tom S" > wrote in message
m...
>
> "Dar V" > wrote in message
> ...
> > I usually use a clean 1 cup
> > glass Pyrex container to draw off what I need to measure for a batch.
>
> A bit better is to push a strainer into the must (to keep the skins and
> seeds out) and suck out a sample with a turkey baster.
>
> Tom S
>
>

reply@grouponly wrote in message >. ..
> Greetings,
>
> Thanks to all who helped with my question the other day.
>
> What I'm trying to figure out is practical hydrometer usage. Sure,
> I know how to use it, but in what ? Books/articles always say to,
> "draw off a sample", or somesuch. Now I'm using a basic glass
> "made in France" hydrometer. If I were to Primary Ferment down
> to, say, 1.010 as Frishman suggests I'm gonna need a glass
> something at least 7.5 in. deep to allow for a little leeway. Sounds
> easy. But when I actually start measuring glasses around the house
> it's obvious that any sample I draw off is gonna be close to half
> a bottle. Pretty nice sample !
>
> Then you've got to discard a lot or risk dirtying or oxidating a
> fair volume in order to return it. Seems clumsy. There ought to
> be a better way, I think. So I'm asking the ng for advise to how
> (and how much) they draw for sampling. Related questions
> could be:
>
> 1. During Primary Ferment can't you pop the lid and drop the
> hydrometer in the bucket, or is this risky ? How often?
>
> 2. Do I need to buy some special "shorty" meter or am I
> missing something obvious?
>
> BTW, the best "beaker" I've found so far are the cheapo
> glass tall votive candles they sell all over for .99cents USA.
> Dollar Store, K-Mart, Safeway all have them -Occasionally
> with a lovely tacky picture of the Virgin de Guadelupe on it.
> The wax comes out cleanly, they are dishwashable, they
> are about 3 inches wide, and they are 8 inches tall and don't
> narrow at the neck like many olive-oil bottles.
> (I've read somewhere that you shouldn't measure through
> a narrowed neck as it throws off the reading).
>
> Andrew

I just use the little plastic tube that the Hydrometer came in.

There is a thing you can buy called a "Wine Thief" that does a good
job of getting a sample out of your fermenter -- espeically those
carboys!

Alex.

reply@grouponly wrote in message >. ..
> Greetings,
>
> Thanks to all who helped with my question the other day.
>
> What I'm trying to figure out is practical hydrometer usage. Sure,
> I know how to use it, but in what ? Books/articles always say to,
> "draw off a sample", or somesuch. Now I'm using a basic glass
> "made in France" hydrometer. If I were to Primary Ferment down
> to, say, 1.010 as Frishman suggests I'm gonna need a glass
> something at least 7.5 in. deep to allow for a little leeway. Sounds
> easy. But when I actually start measuring glasses around the house
> it's obvious that any sample I draw off is gonna be close to half
> a bottle. Pretty nice sample !
>
> Then you've got to discard a lot or risk dirtying or oxidating a
> fair volume in order to return it. Seems clumsy. There ought to
> be a better way, I think. So I'm asking the ng for advise to how
> (and how much) they draw for sampling. Related questions
> could be:
>
> 1. During Primary Ferment can't you pop the lid and drop the
> hydrometer in the bucket, or is this risky ? How often?
>
> 2. Do I need to buy some special "shorty" meter or am I
> missing something obvious?
>
> BTW, the best "beaker" I've found so far are the cheapo
> glass tall votive candles they sell all over for .99cents USA.
> Dollar Store, K-Mart, Safeway all have them -Occasionally
> with a lovely tacky picture of the Virgin de Guadelupe on it.
> The wax comes out cleanly, they are dishwashable, they
> are about 3 inches wide, and they are 8 inches tall and don't
> narrow at the neck like many olive-oil bottles.
> (I've read somewhere that you shouldn't measure through
> a narrowed neck as it throws off the reading).
>
> Andrew

I just use the little plastic tube that the Hydrometer came in.

There is a thing you can buy called a "Wine Thief" that does a good
job of getting a sample out of your fermenter -- espeically those
carboys!

Alex.

In article >, reply@grouponly wrote:
>Greetings,
>
> Thanks to all who helped with my question the other day.
>
>What I'm trying to figure out is practical hydrometer usage. Sure,
>I know how to use it, but in what ?

A wine thief. It's a long hollow tube that you can "shake" up and down in your
carboy that will allow wine to go into the tube, but won't let it flow back out
again without pressing a lever on the bottom. The tube is of sufficient
diameter to float your hydrometer in it. After getting your reading, you can
either put the wine back into the carboy, or do a taste test by releasing the
wine into a glass (which I'd only recommend if you're contemplating bottling -
it doesn't take very many tastings to start having an effect on your headspace).

Woods

In article >, reply@grouponly wrote:
>Greetings,
>
> Thanks to all who helped with my question the other day.
>
>What I'm trying to figure out is practical hydrometer usage. Sure,
>I know how to use it, but in what ?

A wine thief. It's a long hollow tube that you can "shake" up and down in your
carboy that will allow wine to go into the tube, but won't let it flow back out
again without pressing a lever on the bottom. The tube is of sufficient
diameter to float your hydrometer in it. After getting your reading, you can
either put the wine back into the carboy, or do a taste test by releasing the
wine into a glass (which I'd only recommend if you're contemplating bottling -
it doesn't take very many tastings to start having an effect on your headspace).

Woods

<polite snip>

>it doesn't take very many tastings to start having an effect on your headspace).
>
This is a problem ?? <wink>

>Woods

Thanks to all who replied. I thought about the plastic thingy the
hydrometer come in, but it's not long enough to read down to 1.000
for instance.

Bottom line: I broke down and ordered a hydrometer jar today.
The kit came with a turkey baster.

Andrew

<polite snip>

>it doesn't take very many tastings to start having an effect on your headspace).
>
This is a problem ?? <wink>

>Woods

Thanks to all who replied. I thought about the plastic thingy the
hydrometer come in, but it's not long enough to read down to 1.000
for instance.

Bottom line: I broke down and ordered a hydrometer jar today.
The kit came with a turkey baster.

Andrew

That's the way to go, you only need about 4 ounces to fill one up, a
100 ml graduated cylinder is another option. The wider the surface on
the top the better off you are. A 250 ml graduate is probably a better
one to use, but I never do that. Whatever is used you don't want the
hydrometers bulb (base) to get too close to the walls of the vessel,
surface tension will cause issues.

Both are around 5 bucks and last forever (at least a lot longer than
your first hydrometer). I have noticed an odd phenomenon. The
propensity to break a hydrometer seems directly proportional to the
availability of a spare; I never seem to break them at home where I
have spares, only when I'm somewhere else...
).

Joe




reply@grouponly wrote in message >. ..
> <polite snip>
>
> >it doesn't take very many tastings to start having an effect on your headspace).
> >
> This is a problem ?? <wink>
>
> >Woods
>
> Thanks to all who replied. I thought about the plastic thingy the
> hydrometer come in, but it's not long enough to read down to 1.000
> for instance.
>
> Bottom line: I broke down and ordered a hydrometer jar today.
> The kit came with a turkey baster.
>
> Andrew

That's the way to go, you only need about 4 ounces to fill one up, a
100 ml graduated cylinder is another option. The wider the surface on
the top the better off you are. A 250 ml graduate is probably a better
one to use, but I never do that. Whatever is used you don't want the
hydrometers bulb (base) to get too close to the walls of the vessel,
surface tension will cause issues.

Both are around 5 bucks and last forever (at least a lot longer than
your first hydrometer). I have noticed an odd phenomenon. The
propensity to break a hydrometer seems directly proportional to the
availability of a spare; I never seem to break them at home where I
have spares, only when I'm somewhere else...
).

Joe




reply@grouponly wrote in message >. ..
> <polite snip>
>
> >it doesn't take very many tastings to start having an effect on your headspace).
> >
> This is a problem ?? <wink>
>
> >Woods
>
> Thanks to all who replied. I thought about the plastic thingy the
> hydrometer come in, but it's not long enough to read down to 1.000
> for instance.
>
> Bottom line: I broke down and ordered a hydrometer jar today.
> The kit came with a turkey baster.
>
> Andrew

On 18 Aug 2004 03:48:08 -0700, (Joe Sallustio)
wrote:

>That's the way to go, you only need about 4 ounces to fill one up, a
>100 ml graduated cylinder is another option. The wider the surface on
>the top the better off you are. A 250 ml graduate is probably a better
>one to use, but I never do that. Whatever is used you don't want the
>hydrometers bulb (base) to get too close to the walls of the vessel,
>surface tension will cause issues.
>
>Both are around 5 bucks and last forever (at least a lot longer than
>your first hydrometer). I have noticed an odd phenomenon. The
>propensity to break a hydrometer seems directly proportional to the
>availability of a spare; I never seem to break them at home where I
>have spares, only when I'm somewhere else...
>).

And there you have the ONLY reason I have two of them..


email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

On 18 Aug 2004 03:48:08 -0700, (Joe Sallustio)
wrote:

>That's the way to go, you only need about 4 ounces to fill one up, a
>100 ml graduated cylinder is another option. The wider the surface on
>the top the better off you are. A 250 ml graduate is probably a better
>one to use, but I never do that. Whatever is used you don't want the
>hydrometers bulb (base) to get too close to the walls of the vessel,
>surface tension will cause issues.
>
>Both are around 5 bucks and last forever (at least a lot longer than
>your first hydrometer). I have noticed an odd phenomenon. The
>propensity to break a hydrometer seems directly proportional to the
>availability of a spare; I never seem to break them at home where I
>have spares, only when I'm somewhere else...
>).

And there you have the ONLY reason I have two of them..


email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

Now you have the solution, a wine thief and a hydrometer jar. I use a 250
ml glass graduated cylindar as it is handy for other things but the plastic
one will work fine. One other thing, it almost sounds like you throw the
sample away after you use it. No reason to, just pour it back in. That
assumes that your equipment was clean. The hydrometer does nothing to the
sample to mess it up.

Ray

<reply@grouponly> wrote in message
...
> Greetings,
>
> Thanks to all who helped with my question the other day.
>
> What I'm trying to figure out is practical hydrometer usage. Sure,
> I know how to use it, but in what ? Books/articles always say to,
> "draw off a sample", or somesuch. Now I'm using a basic glass
> "made in France" hydrometer. If I were to Primary Ferment down
> to, say, 1.010 as Frishman suggests I'm gonna need a glass
> something at least 7.5 in. deep to allow for a little leeway. Sounds
> easy. But when I actually start measuring glasses around the house
> it's obvious that any sample I draw off is gonna be close to half
> a bottle. Pretty nice sample !
>
> Then you've got to discard a lot or risk dirtying or oxidating a
> fair volume in order to return it. Seems clumsy. There ought to
> be a better way, I think. So I'm asking the ng for advise to how
> (and how much) they draw for sampling. Related questions
> could be:
>
> 1. During Primary Ferment can't you pop the lid and drop the
> hydrometer in the bucket, or is this risky ? How often?
>
> 2. Do I need to buy some special "shorty" meter or am I
> missing something obvious?
>
> BTW, the best "beaker" I've found so far are the cheapo
> glass tall votive candles they sell all over for .99cents USA.
> Dollar Store, K-Mart, Safeway all have them -Occasionally
> with a lovely tacky picture of the Virgin de Guadelupe on it.
> The wax comes out cleanly, they are dishwashable, they
> are about 3 inches wide, and they are 8 inches tall and don't
> narrow at the neck like many olive-oil bottles.
> (I've read somewhere that you shouldn't measure through
> a narrowed neck as it throws off the reading).
>
> Andrew
>

Now you have the solution, a wine thief and a hydrometer jar. I use a 250
ml glass graduated cylindar as it is handy for other things but the plastic
one will work fine. One other thing, it almost sounds like you throw the
sample away after you use it. No reason to, just pour it back in. That
assumes that your equipment was clean. The hydrometer does nothing to the
sample to mess it up.

Ray

<reply@grouponly> wrote in message
...
> Greetings,
>
> Thanks to all who helped with my question the other day.
>
> What I'm trying to figure out is practical hydrometer usage. Sure,
> I know how to use it, but in what ? Books/articles always say to,
> "draw off a sample", or somesuch. Now I'm using a basic glass
> "made in France" hydrometer. If I were to Primary Ferment down
> to, say, 1.010 as Frishman suggests I'm gonna need a glass
> something at least 7.5 in. deep to allow for a little leeway. Sounds
> easy. But when I actually start measuring glasses around the house
> it's obvious that any sample I draw off is gonna be close to half
> a bottle. Pretty nice sample !
>
> Then you've got to discard a lot or risk dirtying or oxidating a
> fair volume in order to return it. Seems clumsy. There ought to
> be a better way, I think. So I'm asking the ng for advise to how
> (and how much) they draw for sampling. Related questions
> could be:
>
> 1. During Primary Ferment can't you pop the lid and drop the
> hydrometer in the bucket, or is this risky ? How often?
>
> 2. Do I need to buy some special "shorty" meter or am I
> missing something obvious?
>
> BTW, the best "beaker" I've found so far are the cheapo
> glass tall votive candles they sell all over for .99cents USA.
> Dollar Store, K-Mart, Safeway all have them -Occasionally
> with a lovely tacky picture of the Virgin de Guadelupe on it.
> The wax comes out cleanly, they are dishwashable, they
> are about 3 inches wide, and they are 8 inches tall and don't
> narrow at the neck like many olive-oil bottles.
> (I've read somewhere that you shouldn't measure through
> a narrowed neck as it throws off the reading).
>
> Andrew
>