by Grape Stomper Todd on September 16, 2009


Here’s a more scientific way to determine how the fermentation is coming along: use a hydrometer. Basically speaking, the hydrometer is a floating scale to determine the amount of sugar left in the wine. As the fermentation progresses, there’ll be less sugar. In this video, the sugars are at 10% (or 10-degrees Brix…named after some German dude who invented this scale). To learn more about Brix, go to: http://www.kenswineguide.com/wine.php?word=18

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