The sugar meter's operating concept and technique
(1) Keeping the sugar meter clean In order to prevent changes in the concentration of the wort and acquire as precise measurement results as possible, the sugar meter must be cleaned with the wort to be tested. It cannot be washed with water or other liquids. The spiral stirring rod should also be washed with the wort to be measured in order to ensure that the wort temperature in the measuring cylinder is equally blended.
(2) Wort cooling Put a tiny amount of wort in a cylindrical metal container. Because the sugar meter is calibrated at 20°C, there is a metal cooling jacket outside the metal cylinder that may cool the wort to roughly 20°C. Naturally, it's important to check that the wort cannot be diluted while cooling in order to prevent concentration increases brought on by water evaporation.
(3) Sugar content meter reading When the sugar content meter is stable, hold the upper end with care, place it slowly on the scale of the estimated value, and then read the position of the thin tube from the convex scale where the wort contacts the display value.
After that, look up the adjustment value that corresponds to the temperature scale on the sugar meter's lower half. If the measured wort's temperature is higher than 20°C, add the adjustment value to the sugar meter's displayed value; if it is lower than 20°C, add the sugar meter's displayed value. Take the corrective value away. At 20°C, 100 kg of wort contains 11.4 kg of leachate if an accuracy meter reads 11.6°P and the correction value under 20°C is 0.2°P. Therefore, the concentration of the wort is 11.6-0.2=11.4°P.
Although the temperature compensation feature on the sugar meter with temperature is included, it takes time to complete and the temperature shouldn't be set too high. When measuring, it is advised to keep the wort's temperature at about 20°C.
