Three steps to use the sugar meter
The principle of the hydrometer is the same as that of the sugar meter. It measures the specific gravity of a specific solution by the height it floats in the solution. What is measured is the relative density, which is the density of the solution relative to water. The specific gravity of water is 1.000. The reading is quoted from the standard At temperature (20°C), the density of a liquid is temperature dependent, so the reading of the hydrometer/brix meter should be corrected to the specific gravity at the standard temperature.
It's just that the units of the sugar meter and the hydrometer are different, but the units can be converted.
Accurate experimental conversion formula:
°P=(-668.962)+(1262.45*specific gravity)-776.43*(the second power of the specific gravity)+(182.94*the third power of the specific gravity)
Estimation formula:
Sugar content ≈【(specific gravity—1)*1000】/4
For example, the specific gravity of wort measured at 20°C is 1.048, and the exact sugar content is 11.9°P. According to the estimation formula, the sugar content is about 12°P.
How to use the sugar meter
(1) Cleaning of the sugar meter The sugar meter should be cleaned with the wort to be tested, and cannot be washed with water or other liquids, so as to avoid changes in the concentration of the wort and obtain accurate measurement results as much as possible. In the same way, in order to make the wort temperature in the measuring cylinder evenly mixed, the spiral stirring rod used should also be washed with the wort to be measured.
(2) Cooling of wort Take a small amount of wort and put it in a metal cylinder, and use a spiral stirring rod to quickly cool the wort to about 20°C (because even if there is temperature compensation, the temperature compensation is also limited by the temperature range). Of course, when 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) Reading of the sugar content meter Carefully hold the upper end of the sugar content meter, slowly place it on the scale of the estimated value, wait a moment, and after the sugar content meter is stable, read the position of the narrow tube from the convex scale where the wort contacts the sugar content meter display value.
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°C, add the correction value to the displayed value of the sugar meter; Subtract the correction value. If the reading of an accuracy meter is 11.6°P, and the correction value under 20°C is 0.2°P, then the concentration of the wort is 11.6-0.2=11.4°P, that is, at 20°C, 100kg of wort contains 11.4kg leachate.
