Vinometer (sugar meter) with thermometer in a plastic test tube

• For measuring sugar and determining potential alcohol content - an areometer useful for wine settings and beer wort. Range: 0-30°Blg.
• Shatterproof, convenient test tube - the plastic cylinder for liquid has a convenient, flat bottom and will never break, which is an advantage over its equivalents made of glass.
• The ranges of concentrations recommended are marked with colours - the areometer scale features colour-marked ranged of sugar concentrations appropriate for a given stage of fermentation.
• Measurement test tube with a closure - the test tube features a closure that prevents the areometer for sliding out when carried or stored.
• Easy measuring - the device is extremely easy to use. The measurement is carried out directly.
• Thermometer in the centre of the areometer - thanks to practically direct contact with the wall of the areometer (tip of the capillary), it measures the temperature of the liquid without falsification.

Vinometer - a sugar meter for wine is a device required for determining quickly and accurately how much sugar is in a winemaking batch or beer wort. Vinometer is an areometer scaled in Balling degrees (°Blg) - 1°Blg corresponds approximately to 10 g of sugar in 1 L of juice (must). Thanks to its two scales, you can also plan the strength of your wine with its help.

The test tube in which the measurement is taken is made of plastic, so unlike its glass counterparts it is unbreakable.

For ease of reference, the scale is colour-coded to show the recommended starting and ending sugar concentration ranges for must and wort - so you don't need any additional calculations or tables:

- maroon area (22 - 25 °Blg) - initial concentration, dessert (sweet) wine

- yellow area (15 - 22 °Bg) - initial concentration, table wine (dry)

- amber area (9 - 11 °Bg) - initial concentration, beer

- green area (0 - 2 °Bg) - final concentration, beer

- red area (-2 - 0 °Bg) - final concentration, wine

It is very easy to use the vinometer. It is enough to place the areometer in the test tube and full it with such an amount of liquid that the floater floats freely. The result is read from the scale on the basis of the upper meniscus.

Since the devices are calibrated at 20°C, it is recommended to take the reading at the same temperature, which is facilitated by the thermometer placed in the wine meter. Since the liquid changes its concentration (molecules expand and contract) under the influence of temperature, it is the measurement taken at 20°C that will be the most reliable and precise.

How to use: