Steps for using a sugar meter
(1) The cleaning of the sugar meter should be done with the tested wort, and should not be washed with water or other liquids to avoid changes in wort concentration and obtain accurate measurement results as much as possible. Similarly, the spiral stirring rod used to evenly mix the temperature of the wort in the measuring cylinder also needs to be rinsed with the measured wort.
(2) Cooling of wort: Take a small amount of wort and place it in a metal cylinder. There is a metal cooling jacket outside the cylinder, which can cool the wort to around 20 ℃, as the sugar meter is calibrated at 20 ℃. Of course, during cooling, it is necessary to ensure that the wort cannot be diluted and to avoid the concentration increase caused by the evaporation of water in the wort.
(3) Carefully grasp the upper end of the sugar meter and slowly place it on the estimated scale. Wait for a moment, and after the sugar meter stabilizes, read the displayed value on the thin tube from the convex scale where the wort contacts the sugar meter.
Then check the correction value corresponding to the temperature scale in the lower half of the sugar meter. If the temperature of the measured wort is higher than 20 ℃, add the correction value to the displayed value on the sugar meter; When it is below 20 ℃, the displayed value of the sugar meter must be subtracted from the corrected value. If a precision meter reading is 11.6 ° P and the correction value at 20 ℃ is 0.2 ° P, then the concentration of the wort is 11.6-0.2=11.4 ° P, that is, at 20 ℃, 100 kg of the wort contains 11.4 kg of extract.
Note: Although the attached temperature sugar meter comes with temperature compensation, temperature compensation requires time and should not be too high. It is recommended to control the wort temperature as much as possible at around 20 ℃ during measurement.
