So thrilled that you’re sharing the source for this tool. That was until I punched SG/FG into your calculator, and suddenly my estimated and measured SG/FGs were all dead-on matches, for every single brew. The hydrometer reading is therefore taken at the fuel surface not through glass or plastic so avoids distortion of the reading. there is a conversion for this temperature (221F105 C). This unit is filled to the brim with fuel, and fuel is allowed to spill over into the catchment rim. However, my calibrated refractometer still read well above what calculators said to expect…WTF… above that temperature, add 0.36 to your hydrometer reading. Out of frustration, I compared “FG” of a newly-opened bottle of Black Butte to the FG of my clone attempt…yep, they matched. I knew that a fermented beer would skew FG readings, but never realized just how much. I was thrilled to get high conversion rates, and nail every single SG…but frustrated to see each brew petering-out well above their expected FGs. Two were familiar brews from my extract days, but two were new recipes. I’d been fretting over four different all-grain brews, ranging from a Pale Ale, two stouts and a Belgian quad…a backlog I cleared in just one crazy day. If the Hot Test Line is above the reading line of the liquid, the syrup is “heavy” and should be diluted with sap.This is such a greatly appreciated tool. If the Hot Test Line is below the reading line of the liquid, continue to boil since the syrup’s sugar concentration is too low. At this temperature, the syrup is at the proper concentration when the reading line is at the Hot Test line marked on the hydrometer. 211☏ is the average temperature of syrup when measured immediately after draw-off from the evaporator. Read the temperature from the thermometer and the Brix number from the hydrometer. Slowly immerse the hydrometer into the syrup into the test cup until it reaches the “HOT” test mark and then carefully release it. Without letting the syrup cool, place the cup on a level surface and immerse a thermometer. ![]() It is important to take a temperature reading at the same time as the hydrometer reading because density changes with temperature. Fill the test cup up to ½” to ¾” from the top with hot syrup to be tested. If your hydrometer is properly calibrated, it should read 1.000 when floating in pure water (distilled or reverse osmosis water). When the syrup reaches a boiling temperature 7.10☏ above the boiling temperature of water (which varies according to elevation), you are ready to test for proper density. Our standard Triple Scale Hydrometer is calibrated at 68 degrees. Get To The Point Gravity points, get it Here is a simple calculator you can use to correct your hydrometer. Using a clean, undamaged hydrometer, follow these general steps to test your syrup: Hydrometer Temperature Correction Calculator. 2☋rix, while the short hydrometers measure a wider range from 45-75 ☋rix but in. The long hydrometers offer a greater level of detail, measuring 51-71 ☋rix in increments of. At Bascom, we offer both short and long hydrometers and matching test cups. The standard density for maple syrup is 66.9 Brix.Ī hydrometer looks a bit like an oversized thermometer and is calibrated to measure cold syrup at 60☏ or hot syrup at 211☏ or higher. Note that you need to keep the sample liquid temperature at 60F to get an accurate measurement. You can read from your desired scale one the hydrometer has settled. Place the device in the jar and quickly twirl it to dislodge any trapped air. The sugar percentage of the liquid is measured in degrees Brix, where one degree Brix equals 1% sugar content. You need to fill the hydrometer jar with the sample liquid to use it. The denser maple syrup is, the more sugar it contains. ![]() This is where a hydrometer comes in.Ī hydrometer measures the density of the maple syrup. If you plan to sell any, however, many states have very precise requirements.
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