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if there aren't other compounds apart from alcohol which can significantly change the density;then you read the alcoholic conc. directly on the instrument's rod.
A saccharometer is a hydrometer used for determining the amount of sugar in a solution. It is primarily used by brewers and winemakers.
100% proof means there is 57% alcohol, by volume.Why 57%? Because you could test for 'proof' by setting fire to gunpowder soaked in 100% proof rum. Any less and it wouldn't burn.So, with 100% proof, you're only just over half way there to 'straight' spirit!It is amazing that very high proof spirits have an effect out of all proportion with their strength. It must be to do with the alcohol boiling off in your warm mouth and getting into your system via mouth and nasal tissues, I think. Ever tried 'sniffing' vodka? Instant effect - pow! But makes you sneeze.
A simple, even if not extremely precise, test is done with special instrument called Alcoholometer which is an Hydrometre specifically used for alcohol:http://en.wikipedia.org/wiki/HydrometerHere you have a better picture of that instrument:http://www.vebi.it/enologia/092.phpYou put it in the liquide's container and it goes down of an amount which depends on the liquid's density, which, in turn, depends on the alcoholic concentration (if there aren't other compounds apart from alcohol which can significantly change the density); then you read the alcoholic conc. directly on the instrument's rod.
Neily it tells you on the bottle what percentage alcohol some may be 12% or 100 proof meaning straight alcohol There is by volume or per bottle..I believe! Technically I don't know how they measure it...when making it.. but I am only referring to the patron who purchases it!
Quote from: lightarrow on 19/06/2008 13:55:40if there aren't other compounds apart from alcohol which can significantly change the density;then you read the alcoholic conc. directly on the instrument's rod.Compounds like sugar...QuoteA saccharometer is a hydrometer used for determining the amount of sugar in a solution. It is primarily used by brewers and winemakers.http://en.wikipedia.org/wiki/Hydrometer
lightarowHi, again.When you are brewing, it it far easier to measure the Specific Gravity of the initial malt solution. It's called the Original Gravity ('OG') and is quite high compared with the final SG, after fermentation is complete. You use a simple Brewing Hydrometer which has, in addition to the OG scale, a scale telling you the final alcohol content, assuming it has fermented out completely. It's best to read it then because you will see two or three different scales once you have started to drink the shtuff.I should imagine that, because the final SG is so near unity that the error in measurement of the actual alcohol content is more subject to error. Other additives would make more of a difference, as in your quote.neilAre you expecting a delivery of that lot next Tuesday, too?
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I never have problems with counting, now getting back up thats another thing!