Hydrometer Science

[@rsalton16]

Finally! someone who can explain how this works in such a simple manner! thank you!

[@McMallister]

Yes! Took me 2 videos to land on this one. Excellent 👍🏻😃

[@somewhatfast]

The only video on youtube that explains it in a way even a dummy like me could understand.

[@V-C137]

He knows how to explain it to Americans

[@phoffeld]

I understood it and I am dumber than you.

[@knight76111]

This is the most understandable explanation I've ever seen. Thank you I've been mystified about how to read a hydrometer ever since I decided to try brewing.

[@BarleyandHopsBrewing]

Glad it was helpful!

[@steveshaffer1123]

I absolutely love how you explain things.someone can have loads of knowledge to pass along but can't deliver it.you on the other hand are a wealth of knowledge and even better at teaching.thank you!

[@cjw7924]

I learn something every time I watch one of your videos. I am even starting to sound like I might know something, I just tell them I have a good teacher. thank you from Down Under

[@DoYouSpeak]

Thanks so much for this. I've been winging it with my brews until recently and just used a hydrometer for the first time. I had no idea what I was looking at until I watched this video. Thanks again.

[@JamieMacQuarrie]

Thank you! One of the clearest, and to-the-point descriptions on the web!

[@BahFrancis]

I'm a newbie in wine making with less than 6 months experience and have been racking my head on the Hydrometer readings...And along comes George with this simple but excellent video.. Too good.. Thanks George.. Love your other videos as well... After this video, will definitely subscribe

[@mikepetry4299]

I seem to find myself listening to you for specific information and explanation. Just a personal "Thank You" for what you do and what I have learned from you. I never understood why we wine making amateurs don't use the alcohol % scale - close is good enough for me and the potential % tells me what I need to know and is easy to read. You addressed that nicely here ... I don't see as well as I should, so I often look at the color and about how far down on that color it is, pull the stick out and look closely at it to find out what I need to know. Thanks again!

[@staysaforever3700]

This is a most brilliant channel. Thank George, you are a genius!!!

[@sunryse111]

I've looked at several videos ... at last you explain it so I can understand it. I've saved your video to my favourites so I can return as needed. Thank you so much!!!!

[@bobnewhart4318]

Precise no fluff and right to the point. Great channel

[@robsalvv5853]

Loved this vid. I've watched my Italian dad and relos make homemade wine all my life. They discuss sugar content after the crush in terms of "sugar was 80, not so good" "sugar was 110, should be good". Lol just goes to show that even without the science and specific understanding of the scale, they experientially understand what the hydrometer is telling them and what it might mean for their wine.

[@themfnnitrorooster7619]

Once again thank ya sir your making the passing of my sis easier by giving me something to do and sis was a bartender and she passed down her books for bar tending to me . We're from Oklahoma and I'm doing it on my pa,PA, farm so I really get to connect with my family that when home . Yesterday I bought me a hydrometer and a test cylinder and a turbo yeast pack and I'm about to start my first sugar wash with your recipe using Karo syrup. Once again thank you from the bottom of my heart because this is alot better than loosing 8 years of sobriety off meth and pills

[@richardwolske2015]

Clear as a bell ! There’s no Dumb questions when we are working on a project like this . Thank you Sir 👍

[@NareshDhokia]

Hi, George. Thank you so much, for explaining this, so patiently and simply. As I was stuck on this calculation. God bless you sir. You saved the day. Bless your soul. AMEN 🙏

[@FelixFive]

I have been looking for an explanation like this for a couple of months. Thank you so much!!

[@jodyorange4031]

I've saved this video and will be coming back to this always when brewing as you explain it so well and make it a lot easier to understand thankyou

[@jeffreyclark294]

fantastic!! I've looked all over for explanation of displacement and specific gravity for my clinical uranalysis class, and this helped me tremendously.

[@markwright1981]

I like a nice plain explanation.... it cleared up a few things for me

[@Pbp12345]

That's the simplest way of explaining, to the point. This is what everyone needs. Thanks

[@areebatariq5476]

This was the only video that helped me clear the concept ! Thanks a lot

[@beeroquoisnation]

Your videos are great education. Keep up the great work knowing you're building the confidence of the less than confident. Cheers Brother.

[@BarleyandHopsBrewing]

Thanks

[@paulr8308]

Nope not all of us know how to read or understand what to do. But now thanks to you I do. Thank you very much.

[@lydiaanderson2870]

@Hello Paul R, How are you doing?

[@judescott658]

Finally someone that actually explains it in clear english. Thank you so very much

[@TheDarkNikolai1]

Nice one, consise and clear. Always good to an old boy cracking out some felt tip diagrams.

[@davidgiles4380]

I've been staring at my hydrometer for hours watching video after video and Google page after page thinking what the hell am I even looking at, then boom you come along and it clicked within the first 2 minutes of your video. Well done that man and I thank you sir

[@ruatarengsicolneyrengsi8924]

Indeed! The explanation is as clear as it could be. Thanks a ton for the upload..

[@bigmikefrompa.3063]

Thank you very much for the great info. Just bought one,just like the one you were showing today. Just started making homemade wine. I'm using 100% apple juice walmart brand. 2qt batches. 1-1/2 cup sugar,1/2 tsp yeast. I'm experimenting with bread yeast,wine makers yeast, turbo yeast. Now with your help I can get the alcohol percent. Hopefully, Lol! We will see! Thank you again, have a great day and a better tomorrow! You have new sub.

[@lydiaanderson2870]

@Hello BigMikeFromPa, How are you doing?

[@patty19541]

Thank you so much it finally clicked, I have been making fruit wines for 10 years and only guessing at the alcohol content. Thanks to you I can use my hydrometer properly and get the reading right.

[@davidbrewer9340]

Excellent and easy to follow. Up until now all I've had is someone telling me to take a hydrometer reading without helping me to understand what I was doing.

[@hotsauce1646]

You are the first one to explain this with a chart and i don't have to use my imagination of whats on it . I never used one of these and i bought one . But not one explains it right so thanks

[@chuckdontknowdoya6100]

Short and sweet loved it I always learn something new from you George no matter how well I think I know the subject. ps I've been down to .990 a couple of times making wine and if you can hit it you'll have something special.

[@ScienceMessiah]

For your calculation formula you have to put brackets around the both "gravities". It's wrong this way as mathematically you'd first multiply and then subtract. You don't wanna do that. So correctly it needs to be (OG - FG) x 131.25 = %Vol(Alc)

[@sarahruemmele2971]

Thank you for the video explanation! Just brewed my first batch of mead and have never used a hydrometer before. My batch is at 6.3% ABV on day 6.

[@dedehart7189]

OMG - Thank you so much!! I have watched so many videos and yours is the only one that really explains how to read the dang thing!!! Thank you!

[@Gojirella]

Finally I understand! I'm making ginger beer w/ginger bug, and I just bought a hydrometer. It was really helpful that you explained all the numbers. To me, this was the best video for understanding the hydrometer. Thanks and best wishes from Norway :) Ps: My ginger beer has (approx) 5,8% potential alcohol /1044 =D

[@ledbetter1226]

Great Video, Ive watched multiple other videos and still had no idea how to read it........After your video now I completely understand, Great Explanation!

[@Paulmichaelboooey]

9 videos later I find this one. Finally. Subbed. Liked. Well done sir.

[@markmay3704]

Clearest explanation on the net! Thank you George.

[@mrgrnjns1111]

I have been trying to find this out forever... Thank you..

[@usha777]

By far the best and easiest example of how this works. You need to do a beginner wine making book.

[@57smithers]

Excellent video! I got more out of this clip, then all the time spent trying to interpret the paper instructions!

[@ericchronister6091]

You are always an excellent source of information. I really enjoy you sharing!!

[@gasfrommyanusi0i594]

I've done my first ever batch last night in a 6 gal bucket. I put in minute maid juice from the store lol (hold your horses wine snobs). I'm glad I did some research because it was all so new information. Just the juice brought to 4% potential alcohol. I added about 4 cups of sugar at a time. After 4 additions of more or less 4 cups of sugar I did my reading every time and brought exactly to 1.090 which is like 12.5% alcohol. Holy shoot that took a lot of sugar. Like bag and quarter worth. It's bubbling away successfully. And only now do I realize there is a calculator for chaptalizastion only that tells you exactly how much sugar to add. I wish I knew that

[@conhos238]

i really like how he talks understandable !

[@AussieChad]

Finally a video that claims to teach how to read a hydrometer that actually teaches how to read one. Great video mate!

[@muhammadshayannazeer3191]

Love you sir ❤️ The way you explain 🙂! From Pakistan 🇵🇰, learned so much

[@m0parnut]

Oh man, I just did a corn and malted rye mash, it's the second grain mash I have done. Chucked 2 lbs of molasses in with it for good measure. Thought it would be good for a reasonable yield. 8.5lbs of kibbled maize, 4 lbs of malted distillers rye into 6 gallons of water, cooked it at 165 to 150f for 2 hours and pitched the yeast at 24 degrees C. I remembered to take the initial SG, which I normally wouldn't do. it came back at 1.015. I had no idea what it meant, until I watched this video... I'm guessing it means I need to dump a whole bunch of sugar in it to give me a decent yield! My first corn mash following George's basic guidelines only resulted in me collecting half a gallon of whiskey at 40% using a pot still....! While it tastes delicious, it's a lot of work for what it yields!

[@BarleyandHopsBrewing]

Sounds like you are missing the conversion of starches from the corn. 165F will inoculate the amylase is your malted rye. Always keep it 155 or a little below to prevent this. The molasses does add fermentable sugars but as you can see 1.015 is very low. It would be a good investment (about $2) to have some amylase on hand to toss in for starch conversion even if you are using malted rye. Use about a 3/4 to 1 teaspoon for a 5 gallon batch. In my opinion the best method for starch conversion is to use a cooler - prepare your mash, heat it to 155 and dump it in, add amylase or malted barley and close the lid. Let this sit for 60-90 minutes while the amylase does its work. You'll be amazed at how much starch you convert to sugar. Be prepared to add a few pounds of sugar to achieve your desired SG level and then ferment. George

[@m0parnut]

Barley and Hops Brewing Thanks for the reply George! I love your work by the way, your videos are a huge help! Just on the conversion process, I am reasonably confident that the starches converted as I did the iodine test and it completely dissolved pretty quickly. I'm guessing it's more quantity (or lack thereof) of grain that's giving me the low reading. I'll chuck some extra sugar in it today. Thanks again for the help!

[@kevinrobinson1815]

Brilliant, I finally know how to use a hydrometer. You’re not teaching people to suck eggs, you’re teaching the likes of me. Brilliant tutorial Thank you

[@hillsview455]

Thank you! That was a very simple explanation. Now I can start using my hydrometer.

[@daonlyrainsolo]

Thanks for walking me through that my man!

[@BarleyandHopsBrewing]

You bet!

[@jack3613]

This is the best video I could find on how to read a hydrometer Thank You!

[@BarleyandHopsBrewing]

Glad it was helpful!

[@christombleson9163]

Best explanation on KZbin thanks.

[@mariuszengland]

Really well explained in a simple and easy to undestand way

[@mikedarby1989]

Haven't even hit play yet and I know already by the end, George will have taught me right.

[@BarleyandHopsBrewing]

WOW. Thanks

[@jamesduffy8780]

George absolutely 1st class .....very well explained thankyou from Scotland

[@TheWolfster001]

Thank you, someone who explained it in terms even an idiot can understand.. Every other explanation seen and heard explained, never said any thing about subtracting the finished gravity from the first reading... Thank you for sharing.. Also I heard from "Still it" about why you are taking a much needed rest from KZbin.. I hope all goes well with you, and will be glad to see new content...

[@thekannireissaaja]

Thank You Sir! This is a "must see" video when you have no idea how to use and read a hydrometer.

[@abrad3061]

Love the way you splain things. Thanks

[@michaeldavis2163]

Thank you thank you thank you for breaking this down barney style great work

[@jlh276]

This guy reminds me of one of my favorite teachers in high school. Excellent vid!

[@aaronturner8535]

THANK YOU!!!! Best explanation I've seen.

[@aubryhogan8790]

I just started making wine. This video was really helpful. Thank you showing how to read that scale.

[@Lamexicanaentailandia]

Thank you for sharing. I am new at this and I couldn’t figure out how to read it. This is so helpful.

[@eudesfernandez3909]

The best Ive found so far, thanks

[@Winged-Women]

My wine making journey began during the beginning days of the Coronavirus quarantine period when I bought a Cabernet Sauvignon kit for making 1 gallon. At the time of my first batch I had not yet received my 5 gallon kit that included a hydrometer. Also, the instructions in the 1 gallon kit did not mention a hydrometer reading prior to adding yeast (or at any time), so I don’t know the initial sugar content reading. Without that number, is there any way to tell the end result alcohol content? The batch has been fermenting nicely for 11 days as I write this. Phase 2, secondary fermentation will start in a few more days. It would be nice to have an idea of the alcohol content. Regardless, thanks for making the video so my next (5 gallon) batch will have a reading before the fermentation process!

[@migueldy3072]

Good day sir. I would like to ask something about using the hydrometer. I watch your video and I learned something to it. My question is, what if the first reading is at the bottom black line. What is the meaning of it? I an making a homebrew and it is my first time. Thank you

[@myredmiprime4487]

Thnx sir i am new one in this field but ur explained so nicely that rght now my all confusions regarding hydrometer readings has been cleared

[@BarleyandHopsBrewing]

You are most welcome

[@iwonaitomek2011]

THANK YOU! I made my first mead, I took first measure and I had no clue what to do next... Now I know!

[@roadtech2787]

so initially the gravity is different for water, beer, cider, di have this right?

[@scottishbushman3745]

great video cheers for your time. going to knock a few gallon out for there new years wild camping trips, ps is this freeze distillation bad with methanol from sugar wine( 4 lb / gallon)

[@tersemerkhet4633]

At last I've found a video on hydrometers that I understand, thanks

[@phuckyoutube5927]

This was the only video I missed that I needed 😂

[@holtbyj]

I have just finished a potato and malted barley wash, the first gravity reading is 1.052, does this seem correct? I’m using a 25L fermenter, 10kg of high starch potatoes and 2.5kg of Barley. Thanks for such an amazing informative channel.

[@SusanBoyd-i7x]

Oh my goodness, you finally made it make sense! Thank you!

[@juntounsilenced3905]

How *exactly* do you take the OG (initial gravity, original gravity, whatever)? Scoop a beaker full of the water after dissolving sugar? Or a beaker of the mash, chunks and all? Before or after pitching yeast?

[@annak4314]

Hi, have you figured that part out yet? I am at that stage right now 😅

[@brendanquinn6894]

Thanks for your time making these clips George.

[@scotmcpherson]

Hi George. I love your videos, you really know how to explain and demonstrate concepts well. You said something that I think needs a slight correction. I don’t think you intended to say it the way you did. You said when you get below 1.000 during or after fermentation you get an extra 1 or 2% alcohol. That’s not really true. You can only get as much alcohol as your starting gravity accounts for. As you said alcohol has a lower specific gravity than water. So what that means is when you reach 1.000 you just haven’t yet consumed all of the sugar that was identified in your staring gravity, those last bits of sugar are enough to lift the density (specific gravity) of your wine. So when you get below 1.000 It’s not really “extra”, it just means you are consuming the last bits of sugar that hadn’t yet been consumed. When a 15% wine is absolutely dry it should read just about 0.990.

[@BarleyandHopsBrewing]

Good point

[@relicreapers571]

Best explanation I've had thank you. Hope you can answer a question... How would you determine how much grape juice per amount of water/sugar?

[@centraltexashomestead-mike4956]

Best video to make it as simple as possible. Thanks you Sir!!!!!!!!!!!!!

[@Ppd7116]

Hello Mr. George. Making Peach wine. 6gal, 24lbs peaches. Yeast d-47. O.G is 1.094. Second .990. Using 131.25 gives me 13.65 135 gives me 14.04ish. Today added- 2lbs sugar, 2cup water. Now reading is 1.022. But, did that change the abv? And do I now calculate abv with the second reading or the absolute final after I added the back sweetening? Did my abv change? Thank you. Steve

[@rjfitch3]

Terrific explanation. Took a while for me to find your vid, but this was the best!

[@leahapplejohn9789]

Thanks for this. Great video

[@johnladd9885]

3yr old video still schooling me thanks George if it wasn't for your knowledge I wouldn't be enjoying the hobby thanks man hope to see some new content..

[@AndrewVaughn18]

If I’m using the same type you described to make mead and it’s reading about 1.15 in the “white” part of the scale what does that mean? It’s at about 20% projected ABV?

[@colt2110]

That cleared things up a bit. Thank you

[@MagicalFireplaceFlames]

Sir, thank you so much for making this incredible video! Thank you!

[@kazhancock2740]

I made a rookie move and didn’t test my sugar wash before fermentation. To be fair the instructions didn’t say this. It’s been 5 days and my fermentation is sitting low at 90. Does this mean it’s ready as it can reverse as you said OR since it’s only been 5 days wait until it shoots up to 1.900?????

[@peterderby8099]

Thanks George. That really helps!

[@kylederus2722]

Yeah you are the best person I could find that explained how to use a hydrometer. I bought a cheap one and they only have specific gravity. So this helps out I know I need a new one because my specific gravity only goes up to 1.06 which if I'm watching this correctly will only get my alcohol up to 8%. Can anybody tell me if I'm wrong or right. Thank you

[@jamessethmoore]

Great video. Very informative. Thank you

[@Hail2MasterChief]

Thanks George! Great video.

[@ellenbachman7180]

thankyou your explanation was the most simple much appreciated.

[@kenscrackofdoom599]

Simple and very clear. Thankyou very much.

[@manuelcunha7911]

Good day, when do you take the first reading, and when to you take the second reading, to get your alcohol percentage. Thank you

[@harleyguy907]

So is it safe to say the more sugar you add the higher abv you will get ?

[@passionknitly5247]

Such a clear way of explaining it, thank you very much!

[@micheleclifford5184]

Thank you for the informative video. Much appreciated

[@bitsmart...]

many thanks that was short clean straight scientific explanation. i have only one question what is 131.25 is it like 3.14 in geometry though?