Has anyone ever measured how the conductivity of fermenting liquids changes over time? I have a hypothesis that it does change over time, and that as the fermentation rates and stages change, so will the capacitance of the wort. Also, that one will see more capacitance change during early fermentation, but it will settle down to a steady value as fermentation dies down, flocculation occurs, etc. Why do I ask? I would like to digitally measure fermentation activity without directly …

Is there an equation or relation to describe how much sugar is to be added to water to obtain a liquid with a specific gravity? In This question, for example, it is mentioned that "1 lb in 1 gallon is 1.046" - but is there a known scale? Or is extrapolating from this the only way? Bonus points for metric units, double points for referenced answer!

I saw it in a video about hydrometer, and I can't find anywhere where to buy this gigantic dropper. what are its name and size? It seems about 250ml which is what I need. Thanks! The tube in the center, ignore the tube on two sides that dropper in his hand! its not a dropper I just dont know its name at all!!

I use a Refractometer when I brew mostly for the boil off phase of an all grain batch. This helps me make sure I get to the exact FG I want for the specific type of beer. It works well and I don’t have problems. One day while drinking one of my Märzen beers I wondered what the gravity of my beer would be now. Even though I’d taken the FG before racking and knew it was on point. So …

I would like to know if there is a sensor that can monitor its alcohol content and displaying it to my LCD display. Your answers would be a great help to my dreams. I'm a computer engineer taking my research Subject.

I have recently started to get my feet wet by making some ginger beers using a ginger bug to start the fermentation. I would like to know the alcohol content of my final product, but as the ginger bug has both bacteria and yeast eating the sugars I can not figure out how I would measure the final alcohol content! 3 questions: Is there a way to figure out how much sugar has been consumed by either the yeast or …

Those blood glucose devices used to control diabetes disease, can them measure anything in beers? Could them display different values of different beers? How do they work compared to hydrometers? And how about using them to measure sugars in worts?

How do you measure alcohol content in a fermented drink without relying on measurements of gravity? Say we have a bottle of water (pasteurized), add sugar (that has been treated to have no living organisms on it), and then a packet of 100% pure yeast. Then we can measure the gravity before and after to calculate how much alcohol must have been produced. However, consider the thought experiment where you do the same thing as above. But you're unsure what …

No special instruments / meters available. Is there an approximate way to tell when the alcoholic fermentation has stopped ? I am asking so I know when to add the MLF yeasts in. Viniflora CH16 should be added to dry wine, immediately after the alcoholic fermentation. Viniflora CH16 should always be inoculated directly into the wine. No rehydration or reactivation is required.

Please tell me if I'm being overly simplistic here. I was reading the book yeast by Chris White and Jamil Zainasheff. In the book, they talk about measuring how many cells are in a slurry by using a microscope or by dilution until the slurry is clear in a test tube. However, they also mention that the size and weight (density) of a yeast cell is known, the density of water is also known. So couldn't one take a yeast …

I get that most of homebrewers make large batches and they measure it in gallons, but how do I shrink the recipe measurements if I will ferment just one liter of grape juice?

I did a little bit of a fermentation experiment by adding water to a large jar half full of fruit (nectarines). I did not add any sugar or yeast. The final product is very sour, which I'm assuming is acetic acid but I'm quite sure there is some ethanol in there as well. My 'burping' process may have added too much oxygen which is why I'm assuming vinegar. Seeing as ethanol has an SG of <1.00 and acetic acid has …

Suppose I have honey of unknown specific gravity. I want to mix a mead must with a target specific gravity g_t and volume V_t. How do I determine how much honey to use?

I'm on day 9 of my first attempt at home brewing (1 gallon batch), and based on my measurements on day 5 and today it appears to be stuck at 1.010 Original Gravity was 1.065 Kind of just went gung-ho into it and only read later that a typical mead will have an OG of 1.092 or thereabouts and then finish at 1.010 to 1.000 or less. I expected this with its OG to go very dry with 9-10% ABV …

I was unable to get an O.G. sample from my first batch in the carboy (tried using a long siphon tube with my finger held over one end...), so I'm trying to buy a wine thief to take final gravity, but most seem too short for a 5 gal batch in a 6.5 gal carboy. I saw homebrewsupply.com sells a simple, $5 plastic baster. Any reason why this isn't a good solution? Or suggestions for finding a wine thief that's …

I was reading an article on fermentation temperature control where it says, However, since yeast growth and fermentations are exothermic and therefore generate heat, figure that the temperature within the fermenter can be as much as 8 °F (4 ºC) higher than outside of the fermenter during the early days of fermentation. So beers that are fermenting in refrigerators set at 65 °F (18 ºC) are most likely fermenting at about 72 °F (22 ºC). 4 ºC is a huge …

I have several glass carboys which I would like to permanently mark with gradations to measure liters and gallons. I've tried using permanent marker as well as heavy-duty tape, but inevitably both come off. Any ideas for what I can do to permanently mark the glass?

My dad bought me a hydrometer and then left the country. Now I don't know how to read all measurements. 1st scale: 1-13% (I presume this is the potential alc scale) 2nd scale: 1-26 3rd scale: 1-28 (this one starts a little higher than the previous but ends on the same place) Any clue what the 2nd and 3rd scale represent? Thanks!!

According to some recipes I have seen, a simple way to make a fruit beer is to make a regular "base" beer, and then rack it on top of the fruit after about a week of fermentation. In that case, how do I measure the alcohol level? (The classic OG measurement would not include the fruit part. The calculation would need to take into account alcohol from primary, sugar & liquid volume added to secondary, and alcohol generated in secondary.)

Is it possible to estimate final alcohol value from the orginal gravity of the wort? Is apparent attenutaion involved in the estimation? I guess if I know OG and FG this is the answer. What if FG is not know?