How a sugar meter works and how to use one
Some craft enthusiasts come to inquire about how to use a sugar meter, and even craft enthusiasts who have already brewed it have a limited understanding of measuring sugar levels. The accurate measurement of sugar content is an important data reference for accurately controlling every node of the brewing process in the future. Today's content will introduce the instruments and processes for measuring sugar content.
Common instruments for measuring sugar content include sugar meter, density meter, handheld refractometer, etc.
If we want to understand and use these instruments, we need to first understand the relationship between sugar content and wort concentration.
Wort contains a large amount of sugar, protein, and various vitamins, but sugar accounts for the majority in wort, so the concentration of wort is approximately equal to the sugar content in wort. This is also what I often refer to as the original wort concentration, which we all consider to be the sugar content of the original wort.
The principle of a sugar meter
The principle of a specific gravity meter is the same as that of a sugar meter, which measures the specific gravity of a specific solution by the height at which it floats in the solution, except that the units of the sugar meter and the density meter are different.
The estimation formula for units: [(specific gravity -1) * 1000]/4=sugar content
For example, the specific gravity of wort is 1.040, and according to the conversion formula, the sugar content is approximately equal to 10p. The measurement is the relative density, which is the density of the solution relative to water. The specific gravity of water is 1.000, and the reading is quoted from the standard temperature (20 degrees Celsius). The density of the liquid is temperature dependent, so the reading of the density meter should be corrected to the specific gravity at the standard temperature.
