How many wine makers do we have here?

[Totalcolour]

I got a Vino-o-meter today, did i waste my money on it? The only store in the state did not have a refractometer so i got the vino-meter.The store owner did not know how to use it.

A refractometer is for testing the juice of the fruit for sugar content (grape or otherwise) BEFOREfermentation, the vinometer tests for alcohol content of wine (no other spirits or fermented beverages) AFTER fermentation.

 

[AxisOfBeagles]

I got a Vino-o-meter today, did i waste my money on it?  The only store in the state did not have a refractometer so i got the vino-meter.The store owner did not know how to use it.

Just my $.02; my experience is that a vinometer is, at best, +/- 2% actual ABV whereas calculated ABV based on temperature adjusted starting gravity and final gravity is +/- .2% actual ABV (as measured in both instances by lab ebulliometer).

You decide whch is the bettter tool for you.

whatcha making ?

 

[Totalcolour]

Just my $.02; my experience is that a vinometer is, at best, +/- 2% actual ABV whereas calculated ABV based on temperature adjusted starting gravity and final gravity is +/- .2% actual ABV (as measured in both instances by lab ebulliometer).

Not many people have an ebulliometer, and less would have the knowledge and/or patience to use one!

 

[AxisOfBeagles]

Not many people have an ebulliometer, and less would have the knowledge and/or patience to use one!

Of course not. but one doesn't need an ebulliometer to measure starting SG and finishing SG - hydrometers are cheap and easy. I mention the ebulliometer only as a reference point for the difference in accuracy of calculated ABV versus a vinometer.

 

[Totalcolour]

Quote: True. But then home hobbyists don't need to know ABV to that degree of accuracy though. If you know how much sugar you started with, and you ferment dry, then you should have a fairly good idea of the alcohol in the finished wine.

 

[wekiva bird]

AxisOFBeagles: This is the 1st time i makeing Hard Apple Cider and Blueberry wine.

Totalcolour : So when should i rack it again and bottle it ? I did not use any campden tablets , because i can't take the stuff.

 

[AxisOfBeagles]

True. But then home hobbyists don't need to know ABV to that degree of accuracy though. If you know how much sugar you started with, and you ferment dry, then you should have a fairly good idea of the alcohol in the finished wine.

Very true - and the right tool for measuring both initial sugar and final gravity is a hydrometer. My only point was that a vinometer is a poor tool for the task.

Congrats on your first wines, wekiva. Hope they're great.

 

[Totalcolour]

AxisOFBeagles: This is the 1st time i makeing Hard Apple Cider and Blueberry wine.

Totalcolour : So when should i rack it again and bottle it ? I did not use any campden tablets , because i can't take the stuff.

If you can't use Campden, make sure that you rack it as gently as possible to avoid adding oxygen to it. Also, keep your container absolutely full. If you don't have additional wine for topping up, clean, glass marbles are a good thing to use; non toxic and you can use as many as you need.

Racking - it's really hard to describe. I do mine when there is a substantial layer of lees on the bottom of the container. Some wines only require one racking, (pineapple) others may require several. Bottling is done when the wine is finally clear. Some wines don't clear well so I occasionally filter those.

When you bottle, also try not to add oxygen since you aren't using Campden. Do you have a bottling machine or are you doing it the siphon way?

 

[wekiva bird]

If you can't use Campden, make sure that you rack it as gently as possible to avoid adding oxygen to it. Also, keep your container absolutely full. If you don't have additional wine for topping up, clean, glass marbles are a good thing to use; non toxic and you can use as many as you need.

Racking - it's really hard to describe. I do mine when there is a substantial layer of lees on the bottom of the container. Some wines only require one racking, (pineapple) others may require several. Bottling is done when the wine is finally clear. Some wines don't clear well so I occasionally filter those.

When you bottle, also try not to add oxygen since you aren't using Campden. Do you have a bottling machine or are you doing it the siphon way?

I'm siphon it. How full i got it in the neck of the carboys , fill it more? So do not degas it.

 

[Totalcolour]

Quote: No, don't try and degas. If it settles properly, it should degas on it's own. The idea is to not let any oxygen in. Oxygen at this stage is your enemy. Siphoning is good, since it's gentle and you won't normally get it aerated.