If you are making mash or making homemade wine or beer, a small measuring device called a hydrometer or wine/sugar meter will be very useful to you.
Hydrometer-sugar meter measures the density of sugar-containing solids (sugar, starch, malt, honey, etc.) in solution.
Knowing the initial gravity of the wort, you can change it to the value you need, which means you can get the desired alcohol content in the drink you are making.
Initial density- density of the wort before fermentation. Since yeast feeds on sugars from solution, the higher the initial density of the solution (the more sugars it contains), the more alcohol the final solution will contain after fermentation. Thus, by changing the initial density, we can influence the final strength of the wort.
- Initial density of mash should be the higher, the better. The more moonshine you will get. However, it all depends on the type of yeast you are going to use. If you use regular baker's or wine yeast, the mash should be brought to an initial density of 18-22%, no more.
And if you use special alcohol yeast, then you can make mash with an initial density of 20-30%.
It makes little sense to distill mash with an initial gravity of less than 10%.
- Beer initial gravity depending on the variety, should be from 5% to 18%. The standard for Russian taste is light beer made from barley malt with an initial gravity of 11% - 12%, which will lead to a final alcohol content of 4.0% - 4.5% Vol.
- Initial density of wine depending on the variety, should be from 10% to 31%. At the same time, only special alcoholic yeast, such as Turbo Yeast, can ferment wort with an initial density of more than 20%.
Final density- density after completion of fermentation. By measuring the final density, we find out whether the fermentation process has ended. If the density of the wort is low (at level 2 - 2.5%), there is practically no sugar left in the solution and fermentation is complete.
If you doubt whether fermentation has ended or not, leave the drink for another day and repeat the measurements. If the readings remain the same, fermentation is definitely over and the drink is completely ready for the next stage of preparation.
If the hydrometer reading remains above 2.5% and does not change over time, this means that there is unprocessed sugar left in the wort. In most cases, it will not be possible to restore fermentation, so you should continue processing the wort: distill the mash, bottle the beer and carbonize it, clarify the wine, etc.
Technique for measuring density using a hydrometer.
- The measuring container must be clean so as not to contaminate the wort with harmful bacteria and wild yeast. Fill the container with the wort that has not yet been pitched with yeast.
- Lower the hydrometer into the liquid and wait until it stops completely, no longer tilting and wobbling in the container, record the hydrometer readings. To obtain the most accurate readings, the wort temperature should be +20°C.
- Repeat the measurement two more times with an interval of 2-3 minutes. Find the average hydrometer reading by adding all the values obtained and dividing by three.
A BEER REFRACTOMETER (0-32%) can also be used to measure density. The thing is of course expensive, but it gives very accurate results and has a number of advantages. You can read more about his work by following the link.
To increase the initial gravity of the wort, and therefore, add more sugar-containing components to the wort. Add additional components little by little, controlling the initial density.
- For mash: sugar or glucose.
- For the mead: more honey.
- For wine: the same ingredients used to make wine or add regular beet sugar.
- For beer: hopped or unhopped malt extract, or glucose, fructose, honey, caramel sugar, cane sugar, or regular beet sugar.
Increasing the gravity of your beer wort with sugar or glucose (not with malt extract) will degrade the quality of your beer. It is advisable to use malt substitutes no more than 1% hydrometer. This will be equal to about 10% of the dry matter mass and will have a slight effect on the taste and quality of the drink.
Make sure your wort is sterile if you brew beer or make wine! The ideal is to add components in the form of boiled and cooled syrup. If you use mash, you don’t have to worry about sterility.
To reduce the initial gravity of the wort, and consequently, and alcohol content in the final product, add water to the wort. It will dilute the wort and reduce the initial density of the drink. Add water a little at a time and control the density so as not to overdo it.
How to use a hydrometer to find out the strength (alcohol content) of a drink
1. If you do beer or mead, convert the readings of the initial and final gravity of the wort into units of alcohol using the table. Then calculate the difference between the initial and final strength - this will be the strength of your drink.
TABLE FOR CONVERTING THE DENSITY OF BEER AND MEAD TO ALCOHOL UNITS
Calculation example 1:
H - initial wort density = 15%
K - final density after fermentation = 2%
We convert 15% in accordance with the table into units of alcohol, we get a value of 7.5
We convert 2% in accordance with the table into units of alcohol, we get a value of 0.75
We subtract: 7.5 - 0.75 = 6.75
Answer: Volume fraction of alcohol = 6.75 Vol.
2. If you do mash or wine, convert the readings of the initial gravity of the wort into units of alcohol using the table.
When preparing wine, it should be taken into account that ordinary wine or wild yeast can ferment the wine must to a maximum of 12% Vol. alcohol content, regardless of initial gravity. The residual amount of sugar will determine the taste of the wine.
TABLE FOR CONVERTING THE DENSITY OF WINE AND MINE TO ALCOHOL UNITS*
*Wine and mash must be fermented completely to a density of sugar-containing substances of 2 - 2.5% according to a hydrometer, only then the data given in the table below will be correct.
Beer density is one of the key characteristics that determines its quality. The numbers on the packaging show the proportion of dry matter content in the wort, so the density is fixed as a percentage. As a rule, in non-alcoholic beer the extract content of the initial wort does not exceed 5%, in light beer it is 11-13%, in dark beer it is 12-20%. However, density and alcohol in beer are not directly related.
Beer initial gravity
The density changes during the preparation of the drink. It is measured before and after fermentation. The initial gravity of beer is determined immediately after it is brewed, usually it is at the level of 10%. As sugar is converted into alcohol, this figure decreases.
Final gravity of beer
The final gravity of the beer is measured several times. The drink is ready when the indicator is about 2% and does not change anymore. If this parameter remains at the same level for more than two days, the beer can be poured into a storage container.
What does the density of beer affect?
Gravity and strength of beer are not directly related. The proportion of dry substances rather affects the taste: the higher the density, the richer and brighter it is, so connoisseurs and connoisseurs prefer foamy wort with high extractivity.
How to determine the gravity of beer
A hydrometer is used to determine the density of beer. A small amount of the drink is poured into a measuring container. A hydrometer is lowered into the drink until the air bubbles disappear. It is necessary to use a hydrometer under normal conditions and an air temperature of about 20 degrees.
There is another way to determine the density of beer. In England, the amount of dry matter is measured in relation to the density of water. Measurements are also taken before and after fermentation.
The strength of the beer will help you roughly determine the density: the latter is usually about two times lower than the gravity, so to calculate the density, simply multiply the “degrees” by two.
To understand the difference between beer with different wort extract, you don’t have to start brewing it at home. Come to Jager Haus, where you will be offered dozens of bottled and draft beers to suit every taste.
It is one of the most popular alcoholic drinks. The variety of varieties is amazing: lagers, ales, porters, stouts, lambics and many other exotic varieties.
Foamy drinks may differ in color, taste, smell, manufacturing process, but will always have two mandatory characteristics - strength and density of beer.
What is gravity in beer
To understand what the density of beer is, you need to have a rough idea of the technology for making the drink.
The beer production process begins with the preparation of wort, which is a mixture of water and the necessary dry substances - malt and hops. Some manufacturers also add sugar, rice, maltose or corn syrup and other additional ingredients, but this is a departure from classical technology. Then yeast is added to the finished wort, after which the fermentation process begins.
The extractivity of the initial wort is determined by the amount of dry matter in the wort before fermentation begins. The greater the mass fraction of these substances relative to water, the higher the initial density of beer.
A hydrometer is used to measure density. According to GOST R 53358-2009, the extract content of the initial wort in our country is measured as a percentage. In the UK, a different system for measuring density is used, which is expressed as the physical density of a liquid (the ratio of its weight and volume).
To determine density according to the English system, a hydrometer is used. In some countries, extractivity may be expressed in Balling degrees.
In practice, measurements are taken both before fermentation of the wort and after it has finished. The last measurement characterizes the extract content of the final wort. 
It is important to understand what density affects. First of all, on the organoleptic qualities of beer. A high density makes the drink more tart and rich, with a distinct malt taste and aroma. Beers with a lower density are lighter and more drinkable; a mug of such beer can be drained in one gulp.
Therefore, if you are planning a leisurely beer feast in combination with meat or other snacks, you should choose a denser type of beer, and in order to refresh yourself on a hot day, a drink with a low extract index is perfect.
Beer gravity table
During the beer production process, the dry substances included in the wort are converted into ethyl alcohol under the influence of yeast. To determine the strength of the resulting drink, a table of beer density and alcohol content is used.
| Alcohol, % | English density | Density on the Russian scale, % |
| 0 | 1,002 | 0,5 |
| 0,25 | 1,004 | 1 |
| 0,5 | 1,006 | 1,5 |
| 0,75 | 1,008 | 2 |
| 1 | 1,01 | 2,5 |
| 1,25 | 1,012 | 3 |
| 1,5 | 1,014 | 3,5 |
| 1,75 | 1,016 | 4 |
| 2 | 1,018 | 4,5 |
| 2,25 | 1,02 | 5 |
| 2,5 | 1,022 | 5,5 |
| 2,75 | 1,024 | 6 |
| 3 | 1,026 | 6,5 |
| 3,25 | 1,028 | 7 |
| 3,5 | 1,03 | 7,5 |
| 3,75 | 1,032 | 8 |
| 4 | 1,034 | 8,5 |
| 4,25 | 1,036 | 9 |
| 4,5 | 1,038 | 9,5 |
| 4,75 | 1,04 | 9,88 |
| 5 | 1,041 | 10,25 |
| 5,25 | 1,043 | 10,75 |
| 5,5 | 1,045 | 11,25 |
| 5,75 | 1,047 | 11,75 |
| 6 | 1,049 | 12,25 |
| 6,25 | 1,051 | 12,75 |
| 6,5 | 1,053 | 13,25 |
| 6,75 | 1,055 | 13,38 |
| 7 | 1,056 | 14 |
| 7,25 | 1,058 | 14,5 |
| 7,5 | 1,06 | 15 |
| 7,75 | 1,061 | 15,38 |
| 8 | 1,063 | 15,75 |
| 8,25 | 1,065 | 16,25 |
| 8,5 | 1,067 | 16,75 |
| 8,75 | 1,069 | 17,25 |
| 9 | 1,071 | 17,75 |
| 9,25 | 1,073 | 18,25 |
| 9,5 | 1,075 | 18,75 |
| 9,75 | 1,076 | 19,13 |
| 10 | 1,078 | 19,5 |
| 10,25 | 1,08 | 20 |
| 10,5 | 1,082 | 20,5 |
| 10,75 | 1,084 | 21 |
| 11 | 1,086 | 21,5 |
| 11,25 | 1,088 | 22 |
| 11,5 | 1,09 | 22,5 |
| 11,75 | 1,092 | 23,13 |
| 12 | 1,093 | 23,25 |
| 12,25 | 1,095 | 23,75 |
| 12,5 | 1,097 | 24,25 |
| 12,75 | 1,098 | 24,5 |
| 13 | 1,1 | 25 |
| 13,25 | 1,1 | 25,5 |
| 13,5 | 1,104 | 26 |
| 13,75 | 1,105 | 26,25 |
| 14 | 1,107 | 26,75 |
| 14,25 | 1,109 | 27,25 |
| 14,5 | 1,111 | 27,75 |
| 14,75 | 1,113 | 28,25 |
Using this table, using wort density indicators, you can easily determine the approximate density.
Calculator for measuring the indicator
To calculate the percentage of alcohol in the beer produced, it is necessary to measure its density using a hydrometer or hydrometer, and this will have to be done at least twice: before the start of fermentation of the wort (initial wort density - NP) and after its completion (final density - KP).
During the fermentation process, ethyl alcohol is formed in the wort, so the extract content of the final wort will be less than the initial one.
A simple beer alcohol calculator will help you make the final calculation of strength.
The percentage of ethyl alcohol in the finished drink is determined as the difference in strength indicators corresponding to the extract content of the initial and final wort.
Alc(%)=Alc(NP)-Alc(CP).
For example: the initial wort had a density of 10.3%, which according to the table corresponds to 5% alcohol content, and the extract content of the fermented wort was 2.5% - corresponding to 1% alcohol. Using the above formula we get: 5% -1% = 4% - alcohol content in the finished beer.
Density and strength of beer: difference and relationship
It should be noted that the above correspondence table reflects only an approximate relationship between beer indicators such as density and strength. There is no strict relationship between them, because the quality of the drink and its characteristics largely depend on the production technology and the quality of the ingredients used: malt, hops, yeast. However, the general rule applies: as the extract of the initial wort increases, the alcohol content in the foamy drink also increases.
If the classical manufacturing technology is followed, the strength and extract indicators are approximately 1:2.5. An exception may be some “exotic” varieties of beer.
Many unscrupulous manufacturers increase the strength of their products using “unconventional” methods: they freeze beer, use champagne instead of brewer’s yeast, and sometimes even add ethyl alcohol to the drink. If a drink with a high alcohol content has insufficient wort density, this indicates a violation in the production process.
Most beers range from 3% to 5.5% ABV. The leader in strength is the Scottish “Snake Venom”, its alcohol content is 67.5%. To achieve such a strength, when producing the drink, brewers were forced to subject it to multiple freeze-thaw cycles.
The variety of beer palette offered to consumers in modern conditions can satisfy the taste of any, even the most sophisticated connoisseur of an amber drink. There is no need to talk about a single standard or the most popular variety. There is an admirer for every shade of taste of a foamy drink. Some people appreciate the slight bitterness of lager; the pleasant aftertaste of wheat or corn beer also has its fans. And some people like the spicy aroma and richness of porter. Even the exotic fruity sourness of lambic and the bright chocolate taste of stout have their admirers.
Density is not subject to variety
With all due respect to established traditions, brewers are constantly introducing something new to the popular drink. The production process is being improved, new ingredients are introduced, and flavors are added. Thus, all over the world new varieties are appearing that are different from the traditional ones. Each variety may have unique, sometimes with national flavor, properties. And yet, there remain immutable beer canons that apply to all varieties. One of these constants in the brewing process remains the density of the beer. You need to pay attention to it first of all. After all, the main indicators indicated on the label are the density and strength of the drink. This information characterizes the taste and richness of the beer, the amount of alcohol, and whether the drink belongs to a certain type.
What is the density of beer?
Beer density is the main characteristic for this intoxicating drink. Often, when choosing an “amber” variety, consumers assign it a secondary role. But sophisticated connoisseurs know that this indicator directly affects the taste and strength of the drink. In brewing, to determine the amount of alcohol in beer, liquids are compared before fermentation begins and after it ends. It is a measure of density in relation to a reference substance - water, whose density is 1 (1 kg per liter). This is the same as the ratio of the mass of a substance to a reference filler of the same volume. The value before fermentation is called the initial gravity of the wort. After fermentation, it is called final gravity. The difference between these two values indicates the amount of sugar involved in the fermentation process.
The density of beer indicated on the label, expressed as a percentage of content in a certain volume, characterizes the specific gravity of the beer wort before the fermentation process. After fermentation it always decreases as the sugar is fermented into alcohol. The percentage reduction in density reflects the amount of glucose converted to alcohol. For non-alcoholic beer this initial density value does not exceed five percent, for traditional light beer - 12%. Indicators from 12 to 20% are typical for strong and dark varieties.
How is the density of beer expressed?
Let's try to understand this issue. During production, the density of beer and the weight of the product in different countries of the world are measured using different metric systems. In most of Europe, including Russia, as well as in the USA, it is determined using a hydrometer scale. This device indicates the percentage of sugar in the liquid. So, for standard light beer, for example “Zhigulevsky”, this value is 11%.
In England and countries historically associated with it, a hydrometer is used. The scale of this device determines the density of any liquid in relation to water, whose density is taken as 1. This is a standard value. The density of beer and water is expressed as a value above 1. And the higher it is, the stronger the drink. The density of beer relative to water corresponds to the amount of alcohol contained in the drink. It has always been this way.
Beer gravity is always measured twice - before fermentation in the initial wort and after fermentation. The extractivity of the initial product in the production of light light varieties is 1.035-1.050 (9-11.25%). Strong varieties have an initial value of 1.055-1.060 (13-15%). If necessary, based on these values, it is also possible to determine the density of beer (kg/m3).
Final density
As fermentation proceeds, sugar is converted into alcohol. At the same time, the density decreases. For light varieties, the final value of the must does not exceed 2% (1.00); for strong and dark types, the scale readings should be within 2.5%. Some varieties are made from concentrated wort with a high initial gravity. In this case, this indicator at the end of the fermentation process may be even higher, but no sweet taste is observed.
Determination of potential alcohol content is determined in two stages:
- The density of fully prepared beer wort, but without yeast, is measured. This indicator is the extractivity of the initial wort or the initial value.
- Density measurement after completion of the cooking process, immediately before filling into containers. This is the final indicator value.
Based on the obtained values, using the table, you can determine the potential alcohol content in beer and its strength.
Beer strength
The amount of sugar in the initial wort that, when reacted with yeast, is converted to alcohol. And it determines the strength of the beer, in other words, the percentage of alcohol in the volume of the drink. The amount of alcohol stated on the bottle will not always correspond to reality. The fact is that according to the standard, the declared alcohol content indicated on the label determines the minimum, not the actual value. In other words, the actual alcohol content of the beer will always be slightly higher than what is written on the sticker.
Raw materials, technology and taste
Traditional varieties and record holders
The most common beers contain from three and a half to six percent alcohol. The process of preparing a strong drink with an alcohol content of about 12% is quite complicated due to the early cessation of yeast development. It is a mistake to think that to make strong beer, alcohol is simply added to it. In such cases, during production, technologists often resort to various tricks. For example, they use special “alcohol-resistant” yeast, components of champagne. They also freeze the drink to separate the alcohols from the water.
There are record-breaking varieties whose strength exceeds 40 degrees. The technology for producing such a drink is far from traditional. High alcohol content is achieved by repeatedly freezing the original product to remove moisture. This drink is quite expensive because, in addition to the complex technological process, the original volume of the product is reduced by 11-15 times.
The strongest existing beer on the planet is the Snake Venom brand. It was made by innovative Scottish brewers; apparently, they were simply fed up with whiskey. Its strength is 67.5%, the price is eighty-one dollars per 0.5 liter bottle. To obtain the final product, the starting material was frozen 15 times, which led to a decrease in its volume by 11 times.
Density is an important characteristic of beer, which directly affects its quality. On the label of a bottle of beer, in addition to other important information, the density of the drink must be indicated. This figure actually indicates the density of the beer wort that was put into fermentation. This indicator may be called “wort extractivity” or “initial wort density”. Measurements of this value are carried out before the start of the fermentation process. Typically, percentages are taken as the unit of measurement for density, but sometimes you can also see density level indicators in degrees Balling.
In non-alcoholic beer drinks, the extract content of the initial wort can be no more than 5%; in light beer this figure ranges from 11 to 13%, and in dark beer it can range from 12 to 20%. The denser the drink, the brighter and richer its taste characteristics will be.
What does density affect?
The density of alcohol and its strength are not directly related. The percentage of solids rather affects the taste of the beer itself. Varieties whose density indicators are at a low and medium level combine a fairly light and full taste. These beers are great for refreshing drinks. But dense varieties have a taste that opens gradually. It is very bright and rich.
How is density determined?
- To determine density, a hydrometer tool is used. It measures the density of dry matter in the primary solution. Knowing the density of the initial product, the manufacturer has the opportunity to adjust it to influence the further quality of the alcohol. Measurements are taken before fermentation and at the end of the process. To do this, a small amount of beer is poured into a beaker or narrowed glass. The hydrometer is immersed there, waiting for the bubbles to disappear. Before fermentation, the device will show the initial density of the drink. During the preparation of light varieties, it can range from 9 to 10%; for stronger varieties, this figure ranges from 13 to 15%. Gradually, the sugar turns into alcohol, and the density drops, and the device sinks deeper. At the end of the measurements, the hydrometer readings will be about 2% (this is the final density). Before a spill, manufacturers make sure that the instrument readings are stable for two days. The overwhelming majority of these devices are set to a temperature of 20 °C; this fact is important to take into account during measurements.
- The density of beer is determined in another way - in England, the number of dry substances is determined relative to the density of water. Measurements are also carried out before and after fermentation.
Density and strength
Beer strength is the alcohol content in the finished product, which is measured as a percentage or the volume fraction of alcohol. The alcohol content in Russian beer, according to standards, must be no lower than indicated on the bottle. Therefore, the strength of beer may be even higher - this is how the manufacturer insures itself. But European standards indicate not to exceed the specified volume fraction of alcohols.
The strength depends on the initial amount of sugar used. In many cases, the proportion is correct: the denser the beer, the stronger it is. But at the same time, one should take into account the quality of brewer’s yeast, their fermentation conditions and full compliance with fermentation technology, so there is no need to talk about strict dependence. The vast majority of beers have a strength of 3-6% alcohol. When the indicator reaches 12%, the yeast stops multiplying and dies, so it is simply impossible to brew stronger beer by fermentation. To increase the strength, brewers use various tricks: adding champagne yeast or freezing the product to separate the water from the alcohol and thus increase the strength.
The ratio of density and strength is the main indicator of the quality of this foamy alcohol. If, with a high alcohol content, the beer has a low density, this indicates an unscrupulous manufacturer. Knowing the density, you can calculate the alcohol strength. The density should be divided by approximately 2.25. So, beer with 4.5% density has 2 degrees of strength.
