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Alcoholmeter, alcometer, spirit tester pH-Meter, ph-tester
Optimeter, optical Saccharimeter Saccharimeter, Hydrometer, Brix-Hydrometer
Alcoholmeter, alcometer, spirit tester ,Alcohol tester
used for distilled alcohol/water liquid. only !!!
Alcoholmeter measures the alcohol percent in alcohol/water liquids! If
sugar is in the liquid, then the measurement is false! For that an alcohol/water/sugar liquid cannot be measured with an alcoholmeter!
The most well-known alcoholmeters are after: Weight %, volume % = vol. % or in former times also after Tralle % mentioned, Proof %, Gay Lussac & Cartier.
Alcoholmeters after volume % are based on alcohol per cent after per cent of the volume.
That means: 100 litres alcohol/water liquid with 20°C = 68°F
result in in the case of a result of measurement of 50% volume. 50 litres pure alcohol and
the remaining 50 litres are water.
The alcoholmeters after Proof display the double to value of volume %!
When I use an alcoholmeter:
1. In order to measure the result after distillation. Here normally an alcoholmeter is enough to
0-100 % approx. 230 mm long.
2. In order to dilute and prepare for the filtration with activated carbon the alcohol.
Here that should be better approx. 300 mm long alcoholmeters of 0-100 % volume.
3. In order to adjust the alcohol to drinking strength. Here a finer alcoholmeter of 30-60 %
volume should. approx. 300 mm long with quite far distances between the lines
to be used.
Still better one uses this alcoholmeter with an inserted thermometer and a temperature correction scale.
Temperature correction scale
Each alcoholmeter displays correctly only if one uses it at the temperature,
which is noted on the instrument! With alcoholmeters with thermometer and a correction apart from the thermometer-graduation the user has it more simply with the use of the alcoholmeter.
It reads off only the alcoholmeter result of measurement, then the
temperature from the thermometer and notes the results. If that displays alcoholmeter for example and the thermometer 26°C to 40%, then one finds the number of 2% beside the 26°C, on the thermometer scale, and in the field the minus sign.
Thus are from the result of measurement of 40% - 2% = 38 % volume to take off and one determined the actual alcohol strength of 38% volume.
For Distillery alcoholmeters are prescribed for officially test . The measuring range are then
always 10 % for example 30 to 40 % and divided into 1/10.
Here one must use the official correction tables, since calibratable alcoholmeters may not have a temperature correction in the thermometer. Use of an alcoholmeter For the use of an alcoholmeter one
needs a cylinder from glass, of approx. the same length as alcoholmeters. The cylinder makes a measuring more exact and the reading easier.
Before one uses alcoholmeters, one cleans alcoholmeters and the cylinder with warm water. Everything must be before use completely drying! Alcoholmeter should be wiped off with a dry linen cloth.
After the cleaning that alcoholmeter may be only touched at the thin section above the scale. Pour clean and clear liquid into the cylinder and does leave to 50 mm = 2” of the edge freely!
Lock the cylinder with a plastic foil and your palm. Shake 10 times !
Be careful with strong alcohol or with acid and caustic solutions!
Float that alcoholmeters slowly into the liquid so that it freely and automatically swims.
Liquid and alcoholmeters must be free of bubbles! Do not let that alcoholmeter fall into the cylinder .
The reading takes place at eye level of the liquid on the point, at which the thin part of the
alcoholmeter cuts through stacks the liquid. That means at the lower surface of the liquid surface.
Note the reading of the alcoholmeter, the temperature of the liquid and clean alcoholmeters and cylinders after use with warm water.
It is important that the room temperature, the temperature of the liquid and the instrument are the same.
For this reason are store the liquid, the test yar and the alcoholmeters approx. 4 hours in
the same test place.
Different storage temperatures can cause false results of measurement! --------------- Optimeter, optical Saccharimeter
The Optimeter is an optical Saccharimeter. The Optimeter measures the sugar content in % after Brix in a water - sugar liquid only.
The measurement is very simple and fast, one single drop is required !
The Optimeter consists of
an ocular (eyepiece) in which one in-looks,
of a light admission tab = tab and
a prism = glass field, through which the light collapses.
How to use:
1. opens the tab and gives 1-2 drops of liquid on the prism.
2. clasp the tab, the prism holds against the light and looks through the ocular.
3. reads the exact value brightly at it - gloomily cut-off point and lists.
4. cleans and dry prism and tab with a soft, clean rag after every examination.
5. tests before every first use with 1 to 2 drops of distilled waters, whether the waterline is correct exactly. If not, please through the set screw and adjusts.
Inaccurate measuring or blurred cut-off point :
a., soiled prism, sees point 4. or better with a rag drenched with alcohol and removes.
b., liquid got dirty = has paused filth or liquid filters.
c., ocular altered or is not right put in, sees point 5.
d., reading is wrong or cannot be correct, sees point 5.
Important: No liquid over 60°C uses! Keep ocular and set screw dry !!
pH-Meter , ph-tester
used to control a mash or wash before fermentation and before distillation.
-With the pH-meter the pH are measured.
A truth table below:
outline neutrally 7 pH
- sour = 0 to 6.5 pH
- basic = 7.5 to 14 pH
best pH value for Fermentierung = 3 pH
best pH value for Destillatation = 8 pH Use of a pH-meter
For the use of a pH-meter one need a calibrating solution of pH 4 and pH 7.
Fill each 100 ml plastic bottle with distilled water (battery water)
Place one orange capsule = pH 4 and one green capsule = pH 7 in the plastic botteles.
So your get in one bottle a orange calibration liquid and a green in the other one.
Make sure that buffer solutions are prepared in time - it require at leat 3 hours!
The life time of a calibration buffer is 3-4 months only - you can see if pH-meter do not work
any more.
Calibrating of the pH-meter
1. Plug in the plug into the socket and switch on.
2. Determine temperature of the calibrating solution. Use knob 0 to 90 by turning the knob -
Each graduation mark = about 10°C
3. Place the pH-meter on a solid surface; if possible try to avoid holing the pH-meter in your
hand during calibration
4. Remove carefully protection cap from the electrode. The cap contains 3 mol KCL electrolyte
for topping up and storage. Shift rubber closing collar covering the electrolyte filling hole.
For drying the electrode, dry
with soft tissue.
5. Clean electrode in distilled water, dry it and place it in the green = pH7 calibrating solution.
6. Wait about 20-30 seconds, turne the knob pH7 to set to 7,00
7. Clean electrode in distilled water, dry it and place it in the orange = pH4 calibrating solution.
8. Wait about 20-30 seconds, turne the knob pH4 to set to 4,00
9. Clean electrode in distilled water, dry it, switch off the pH-meter and place the electrode in
the electrode in the mash. The immersion of the electrode should be 20 to 50 mm (not more)
If possible do not hold pH-meter and electrode in your hand during measuring, but at least
the electrode only . Touch at the rubber part only.
10.Switch on the pH-meter and wait about 20-30 seconds. Take reading and make a note !
11.After use clean electrode in distilled water, dry it, place the electrode carefully into the
protection cap, top up with electrolyte and close the electrolyte filling hole with the
rubber closing collar . For filling up with electrolyte, best use a syringe.
Care, maintenance and importan adwises
a. Check electrolyte level on the electrode regular, if necessary top up.
b. The glass body of the electrode is breacable. normal liefe time of an electrode is
8 to 10 months, with proper care and maintenance over 2 years!
c. Never touch the pH-diaphragm !
d. Never let the diphragm of the electrode dry out.
e. If you can no longer set the pHX value it could be the
I. electrode is worn out and needs to be replaced or
II calibrating solution is used up = prepare new solution!
f. Calibration buffer capsules can be stored unlimited. Keep a number in stock!
g. 3 mol KCL electrolyte and distilled water keep in stock too!
h. Contamination of various deposits on the electrode: Use a light cleaning agent. Saccharimeter , Hydrometer, Brix-Hydrometer
used to control the sugar % and to know the alcohol % you’l get. With the saccharimeter the sugar % in a liquid are measured.
The most well-known types of Sacchartimetern are according to Brix % and Mas % at 20°C = 68°F.
In former times one also measured after Gew.% = % by weight, Plato or also after Balling .
A Brix scale is based on 1 kg of 100.
If one has 100 kg of liquid and a result of measurement of 50%,
then in the liquid are 50 kg sugars and 50 kg water.
Brix or Mas or also Balling are the same, if on the instrument is indicated the same
temperature of 20°C = 68°F !
Use of a saccharimeters
For the use of a saccharimeters one needs a cylinder or test jar of glass, of approx. the same length as saccharimeter. The cylinder makes a measuring more exact and the reading easier.
Before one uses saccharimeters, one clean saccharimeter and the cylinder with warm water.
Everything must be before use completely drying! Saccharimeter should be wiped off
with a dry linen cloth.
After the cleaning the saccharimeters may be touched at the thin section above the scale. Pour clean and clear liquid into the cylinder and does leave to 50 mm = 2” of the edge freely!
Lock the cylinder with a plastic foil and your palm. Shake 10 times!
Be careful with strong alcohol or with acid and caustic solutions!
Now float the saccharimeter slowly into the liquid so that it freely and automatically swims.
Liquid and saccharimeter must be free by bubbles! Do not let the saccharimeter fall into the cylinder .
The reading takes place at eye level of the liquid on the point, at which the thin part of the
saccharimeters cuts through stacks the liquid. That means at the lower surface of the liquid surface.
Note the reading of the saccharimeters, the temperature of the liquid.
Clean saccharimeter and cylinders after use with warm water.
It is important that the room temperature, the temperature of the liquid and the instrument are the same.
For this reason are store the liquid, the test yar and the saccharimeter approx. 4 hours in
the same test place.
Different storage temperatures can cause false results of measurement!
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