Hydrometers less useful than we thought?
 

We use hydrometers to gauge sugar content. Since hydrometers measure
solubles solids and soluble solids are mostly sugar in wine grapes,
that works pretty well. In researching raspberries, I found that sugar
can make up a much smaller fraction in other fruit. A clear sample of
raspberry juice might measure 9 Brix, but contain only 3 g/100g sugar.
More detail he

http://www.washingtonwinemaker.com/b...ur-hydrometer/

If we're just talking about raspberries, that may not be a big deal.
It's unusual to make wine from 100% raspberry juice - I've never done
it with more than 25%. So, for the entire must, the error is a lot
smaller. Might be a problem with other fruit though.

Erroll
http://www.washingtonwinemaker.com/

I'm using them for more than 5 years and I will never change them. They are the classic method for me and I'm completely satisfied. ;)

Hydrometers less useful than we thought?
 

On 19 Mar, 15:04, SomeBoy >
wrote:
> Erroll Ozgencil;1452987 Wrote:
>
>
>
> > We use hydrometers to gauge sugar content. Since hydrometers measure
> > solubles solids and soluble solids are mostly sugar in wine grapes,
> > that works pretty well. In researching raspberries, I found that sugar
> > can make up a much smaller fraction in other fruit. A clear sample of
> > raspberry juice might measure 9 Brix, but contain only 3 g/100g sugar.
> > More detail he
>
> > 'How Far Can You Trust Your Hydrometer?' (http://tinyurl.com/yj5suvp)
>
> > If we're just talking about raspberries, that may not be a big deal.
> > It's unusual to make wine from 100% raspberry juice - I've never done
> > it with more than 25%. So, for the entire must, the error is a lot
> > smaller. Might be a problem with other fruit though.
>
> > Erroll
> > 'Washington Winemaker' (http://www.washingtonwinemaker.com/)
>
> I'm using them for more than 5 years and I will never change them. They
> are the classic method for me and I'm completely satisfied. ;)
>
> --

Ditto for the last 20+ yrs.

McK.

Hydrometers less useful than we thought?
 

Erroll Ozgencil wrote:
> We use hydrometers to gauge sugar content. Since hydrometers measure
> solubles solids and soluble solids are mostly sugar in wine grapes,
> that works pretty well. In researching raspberries, I found that sugar
> can make up a much smaller fraction in other fruit. A clear sample of
> raspberry juice might measure 9 Brix, but contain only 3 g/100g sugar.
> More detail he
>
> http://www.washingtonwinemaker.com/b...ur-hydrometer/
>
> If we're just talking about raspberries, that may not be a big deal.
> It's unusual to make wine from 100% raspberry juice - I've never done
> it with more than 25%. So, for the entire must, the error is a lot
> smaller. Might be a problem with other fruit though.
>
> Erroll
> http://www.washingtonwinemaker.com/

Well, this is why the big winemakers send their samples to a lab with
GC/MS and titration equipment. Of course, they have much more to lose if
they have an "off" batch.

I guess the big deal for us hydrometer users is that non-assimilable
solutes contribute to density in the same way as assimilable solutes,
and the hydrometer can't tell us what the ratio is. However, it can tell
us how much assimilable solute has been metabolized by the yeast, which
is still a useful piece of information.

Marshall

Hydrometers less useful than we thought?
 

On Mar 25, 7:35*pm, Marshall Jose > wrote:
> Erroll Ozgencil wrote:
> > We use hydrometers to gauge sugar content. Since hydrometers measure
> > solubles solids and soluble solids are mostly sugar in wine grapes,
> > that works pretty well. In researching raspberries, I found that sugar
> > can make up a much smaller fraction in other fruit. A clear sample of
> > raspberry juice might measure 9 Brix, but contain only 3 g/100g sugar.
> > More detail he
>
> >http://www.washingtonwinemaker.com/b...far-can-you-tr...
>
> > If we're just talking about raspberries, that may not be a big deal.
> > It's unusual to make wine from 100% raspberry juice - I've never done
> > it with more than 25%. So, for the entire must, the error is a lot
> > smaller. Might be a problem with other fruit though.
>
> > Erroll
> >http://www.washingtonwinemaker.com/
>
> Well, this is why the big winemakers send their samples to a lab with
> GC/MS and titration equipment. Of course, they have much more to lose if
> they have an "off" batch.
>
> I guess the big deal for us hydrometer users is that non-assimilable
> solutes contribute to density in the same way as assimilable solutes,
> and the hydrometer can't tell us what the ratio is. However, it can tell
> us how much assimilable solute has been metabolized by the yeast, which
> is still a useful piece of information.
>
> Marshall

Thank you Erroll. And Marshal you are exactly right.

just because we have been using hydrometers for "ever" doesn't mean it
is the best.

Hydrometers less useful than we thought?
 

In article >,
Marshall Jose > wrote:

> Erroll Ozgencil wrote:
> > We use hydrometers to gauge sugar content. Since hydrometers measure
> > solubles solids and soluble solids are mostly sugar in wine grapes,
> > that works pretty well. In researching raspberries, I found that sugar
> > can make up a much smaller fraction in other fruit. A clear sample of
> > raspberry juice might measure 9 Brix, but contain only 3 g/100g sugar.
> > More detail he
> >
> > http://www.washingtonwinemaker.com/b...-you-trust-you
> > r-hydrometer/
> >
> > If we're just talking about raspberries, that may not be a big deal.
> > It's unusual to make wine from 100% raspberry juice - I've never done
> > it with more than 25%. So, for the entire must, the error is a lot
> > smaller. Might be a problem with other fruit though.
> >
> > Erroll
> > http://www.washingtonwinemaker.com/
>
> Well, this is why the big winemakers send their samples to a lab with
> GC/MS and titration equipment. Of course, they have much more to lose if
> they have an "off" batch.

Can you think of a big winemaker that makes top quality wine? Of course
the sheer bulk of the wine in gallons allows for economies of scale that
can justify using a gas chromatograph/mass spec. Smaller wineries will
use hydrometers as an indication as to when samples should start going
to the lab for enzymatic measurements of glucose/fructose.
>
> I guess the big deal for us hydrometer users is that non-assimilable
> solutes contribute to density in the same way as assimilable solutes,
> and the hydrometer can't tell us what the ratio is. However, it can tell
> us how much assimilable solute has been metabolized by the yeast, which
> is still a useful piece of information.
>
> Marshall
--
- Billy
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merger of state and corporate power." - Benito Mussolini.
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