Mead meter

The honey hydrometer is a sugar meter that you can easily use to prepare musts for meads such as "dwójniak," "trójniak," and "czwórniak." The hydrometer is calibrated in degrees Balling (°Blg). The recommended initial sugar concentrations for different types of meads are marked with colors on the hydrometer scale.

This meter is highly practical - it offers the widest measurement range on the market, from 20 to 50°Blg. The hydrometer comes with a glass test tube, allowing you to perform measurements conveniently.

Recommended Initial Sugar Concentration Ranges (indicated with colors on the scale) for various types of mead:

• 39 - 47°Blg: Dwójniak
• 28 - 33°Blg: Trójniak
• 22 - 25°Blg: Czwórniak

Your Benefits:

• Perfect Mead Must Preparation - Your "dwójniak," "trójniak," and "czwórniak" can now rely on the best specialist for measuring initial sugar content in honey must.
• For Beginners and Advanced Enthusiasts - This hydrometer allows you to achieve professional results, regardless of your experience with mead making.
• Easy-to-Read Indicators - Recommended initial sugar concentration ranges are clearly marked on the scale using distinct and appropriate colors.
• Wide Measurement Range (20 - 50°Blg) - Unmatched versatility for broader applications with this innovative hydrometer.
• Simple and Convenient to Use - Comes with a glass test tube for precise measurement, completed in just 1 - 2 minutes.

How to Use:

1. Mix a sample of honey (e.g., 50 g) with an appropriate amount of water: for "dwójniak," use a 1:1 ratio; for "trójniak," mix 2 parts water with 1 part honey; for "czwórniak," add 3 parts water to 1 part honey.
2. The solution should be at 20°C. Fill the test tube to 2/3 of its height. Ensure the liquid is free from solid particles or gas bubbles.
3. Gently insert the hydrometer into the test tube. Hold the tube perfectly vertical. The hydrometer should float freely without touching the bottom or sides of the tube.
4. Take a reading after 1 - 2 minutes based on the lower meniscus level.

Note: Measuring the initial sugar concentration in mead must also enables calculating the potential alcohol content in the finished mead (range: 12 - 18%).