Odd question I suppose - but - If you folks don't know empirically where
a wine should end up when it goes dry (your end SG reading), how in
the world to you know if your wine actually went dry or whether it got
stuck and thus represents a problem that has to be dealt with ??

frederick ploegman ) wrote:
>Odd question I suppose - but - If you folks don't know empirically where
>a wine should end up when it goes dry (your end SG reading), how in
>the world to you know if your wine actually went dry or whether it got
>stuck and thus represents a problem that has to be dealt with ??


Hi,

By using clinitest tabs to see if the wine is dry, rather than a
hydrometer. You can't (maybe you could with a fair amount of math,
but I doubt it) use a hydrometer to see if a wine has sugar in it.
You have to do it chemically, and clinitest tabs are the easiest
way.

Dave
************************************************** **************************
Dave Breeden

frederick ploegman ) wrote:
>Odd question I suppose - but - If you folks don't know empirically where
>a wine should end up when it goes dry (your end SG reading), how in
>the world to you know if your wine actually went dry or whether it got
>stuck and thus represents a problem that has to be dealt with ??


Hi,

By using clinitest tabs to see if the wine is dry, rather than a
hydrometer. You can't (maybe you could with a fair amount of math,
but I doubt it) use a hydrometer to see if a wine has sugar in it.
You have to do it chemically, and clinitest tabs are the easiest
way.

Dave
************************************************** **************************
Dave Breeden

"frederick ploegman" > wrote in message
...
> Odd question I suppose - but - If you folks don't know empirically where
> a wine should end up when it goes dry (your end SG reading), how in
> the world to you know if your wine actually went dry or whether it got
> stuck and thus represents a problem that has to be dealt with ??
>
>
http://www.meadmadecomplicated.org/m...ol_content.pdf

"frederick ploegman" > wrote in message
...
> Odd question I suppose - but - If you folks don't know empirically where
> a wine should end up when it goes dry (your end SG reading), how in
> the world to you know if your wine actually went dry or whether it got
> stuck and thus represents a problem that has to be dealt with ??
>
>
http://www.meadmadecomplicated.org/m...ol_content.pdf

Hello

BTW - I have been informed that Clinitest kits are/will be soon
discontinued. They have been replaced by a strip that changes color at
the very tip. I believe the new product is called Dynastick. The Bayer
site will have the exact spelling and info if I am wrong.

I have no data relative to the accuracy of this new strip in wine. I
have used them a bit to compare with Clinitest tablets, and the results
were not constant -- some reading matched Clinitest results and some
not. Neither consistently match laboratory tests for residual sugar in
wine when we redid samples that had been tested in a large winery
laboratory.

Regards

Jerry

"David C Breeden" > wrote in message
...
> frederick ploegman ) wrote:
>>Odd question I suppose - but - If you folks don't know empirically
>>where
>>a wine should end up when it goes dry (your end SG reading), how in
>>the world to you know if your wine actually went dry or whether it got
>>stuck and thus represents a problem that has to be dealt with ??
>
>
> Hi,
>
> By using clinitest tabs to see if the wine is dry, rather than a
> hydrometer. You can't (maybe you could with a fair amount of math,
> but I doubt it) use a hydrometer to see if a wine has sugar in it.
> You have to do it chemically, and clinitest tabs are the easiest
> way.
>
> Dave
> ************************************************** **************************
> Dave Breeden
>

Hello

BTW - I have been informed that Clinitest kits are/will be soon
discontinued. They have been replaced by a strip that changes color at
the very tip. I believe the new product is called Dynastick. The Bayer
site will have the exact spelling and info if I am wrong.

I have no data relative to the accuracy of this new strip in wine. I
have used them a bit to compare with Clinitest tablets, and the results
were not constant -- some reading matched Clinitest results and some
not. Neither consistently match laboratory tests for residual sugar in
wine when we redid samples that had been tested in a large winery
laboratory.

Regards

Jerry

"David C Breeden" > wrote in message
...
> frederick ploegman ) wrote:
>>Odd question I suppose - but - If you folks don't know empirically
>>where
>>a wine should end up when it goes dry (your end SG reading), how in
>>the world to you know if your wine actually went dry or whether it got
>>stuck and thus represents a problem that has to be dealt with ??
>
>
> Hi,
>
> By using clinitest tabs to see if the wine is dry, rather than a
> hydrometer. You can't (maybe you could with a fair amount of math,
> but I doubt it) use a hydrometer to see if a wine has sugar in it.
> You have to do it chemically, and clinitest tabs are the easiest
> way.
>
> Dave
> ************************************************** **************************
> Dave Breeden
>

"David C Breeden" > wrote in message
...

<snip>

Hi Dave

>
> By using clinitest tabs to see if the wine is dry, rather than a
> hydrometer.

I also use clinitest but only as an occasional "sanity check" to confirm
that my own estimates are reasonably accurate.

>You can't (maybe you could with a fair amount of math,
> but I doubt it) use a hydrometer to see if a wine has sugar in it.

So far as I know, estimating sugar is about all you_can_use a
hydrometer for. ;o) All the other stuff is then based on the
sugar estimate. (but yes, I know what you mean here)

But that's not what I am after here. What I am looking for is ways that
make use of something_other_than one's own experience factor or
chemical testing. Like you, I don't really know of any other ways and
am hoping that someone can give me a more "modern" method.

Thanks
Frederick

Hi Jerry

I would be very much interested in further info on this or maybe some
links where I can read up on it. TIA

Frederick

"Jerry DeAngelis" > wrote in message
nk.net...
> Hello
>
> BTW - I have been informed that Clinitest kits are/will be soon
> discontinued. They have been replaced by a strip that changes color at
> the very tip. I believe the new product is called Dynastick. The Bayer
> site will have the exact spelling and info if I am wrong.
>
> I have no data relative to the accuracy of this new strip in wine. I have
> used them a bit to compare with Clinitest tablets, and the results were
> not constant -- some reading matched Clinitest results and some not.
> Neither consistently match laboratory tests for residual sugar in wine
> when we redid samples that had been tested in a large winery laboratory.
>
> Regards
>
> Jerry
>
> "David C Breeden" > wrote in message
> ...
>> frederick ploegman ) wrote:
>>>Odd question I suppose - but - If you folks don't know empirically where
>>>a wine should end up when it goes dry (your end SG reading), how in
>>>the world to you know if your wine actually went dry or whether it got
>>>stuck and thus represents a problem that has to be dealt with ??
>>
>>
>> Hi,
>>
>> By using clinitest tabs to see if the wine is dry, rather than a
>> hydrometer. You can't (maybe you could with a fair amount of math,
>> but I doubt it) use a hydrometer to see if a wine has sugar in it.
>> You have to do it chemically, and clinitest tabs are the easiest
>> way.
>>
>> Dave
>> ************************************************** **************************
>> Dave Breeden
>
>

"J F" > wrote in message
news
>
> "frederick ploegman" > wrote in message
> ...
>> Odd question I suppose - but - If you folks don't know empirically where
>> a wine should end up when it goes dry (your end SG reading), how in
>> the world to you know if your wine actually went dry or whether it got
>> stuck and thus represents a problem that has to be dealt with ??
>>
>>
> http://www.meadmadecomplicated.org/m...ol_content.pdf
>

Assuming this chart was correct, how would I use it (and my hydrometer)
to determine if one of my wines was dry or got stuck ?? TIA

Frederick

"frederick ploegman" > wrote in message
...

> >
http://www.meadmadecomplicated.org/m...ol_content.pdf
> >
>
> Assuming this chart was correct, how would I use it (and my hydrometer)
> to determine if one of my wines was dry or got stuck ?? TIA
>
> Frederick
You read the OG (before fermenation) across the top and the FG ( down the
side) and find the correct square. That will tell you your alcohol by volume
and grams/litre sugar remaining. It doesn't tell you whether it's
fermentable sugars however.

"frederick ploegman" > wrote in message
...
> Like you, I don't really know of any other ways [to measure residual
> sugar] and
> am hoping that someone can give me a more "modern" method.

Send a sample to a lab and have them run it for you. I think they do it
enzymatically. Probably not worth the money though if it's only a carboy's
worth.

Tom S