Hi,
I am getting back into the hobby of winemaking after two decades. I found my old balling saccharometers but have no clue how to read them. Is there a guide somewhere. I have three of them. The one that has the graduations of 0 through 8 when it put in 60 degree farenheit water read zero. The next one starts at 8 and goes to 16. The third one goes from 16 to 24. I started some Dandelion must yesterday according to the recipe I found on your site and got a reading of 18 today. Do you have any wild guesses what this is telling me????
Please understand I am not ordinarily an idiot. I am a registered nurse and have been trained to read and interpret measurements precisesly because somebody's life may depend on it.
I will be deeply in your debt if you can clear up my saccharometer confusion. Thanks, Bev
I am getting back into the hobby of winemaking after two decades. I found my old balling saccharometers but have no clue how to read them. Is there a guide somewhere. I have three of them. The one that has the graduations of 0 through 8 when it put in 60 degree farenheit water read zero. The next one starts at 8 and goes to 16. The third one goes from 16 to 24. I started some Dandelion must yesterday according to the recipe I found on your site and got a reading of 18 today. Do you have any wild guesses what this is telling me????
Please understand I am not ordinarily an idiot. I am a registered nurse and have been trained to read and interpret measurements precisesly because somebody's life may depend on it.
I will be deeply in your debt if you can clear up my saccharometer confusion. Thanks, Bev