How to determine the alcohol content in homemade wine. Analysis: fortification of homemade wines, or “you are the weakest wine, goodbye”! Alcoholization of homemade wine

Treating his dear guests with wine prepared with his own hands, each owner strives to show that he understands the types of wine. The question about the alcohol content of a drink is not idle curiosity. The strength of alcoholic homemade drinks determines whether they belong to one or another type of wine.

Specific alcohol content is measured as a percentage of the total amount of liquid. Different types of wine have different values. Levels from 9 to 12 percent contain drinks classified as dry and semi-dry. From 15 to 18 percent alcohol is already in fortified and dessert wines, it can even reach 24 percent, for example, in sherry. Semi-sweet wines are characterized by 18 to 22% alcohol. Strength (also popularly called degrees) is directly dependent on the initial sugar content. The higher the sugar content, the stronger and sweeter the wine will be.

All this looks great if it is already written on the label. What if we are holding a bottle of homemade wine in our hands? What should you do to determine the amount of alcohol, that is, the strength of your own wine?

Determination methods

There are several most accessible ways to check how strong a drink is. The most common of them include: refractometric method; determining the number of degrees using a wine meter and a hydrometer.

Refractometric method

As practice has shown, the strength of the drink produced depends on the amount of sugar in the recipe or on the level of its content in the original raw materials. The connection is direct and has a well-known mathematical expression. If you find out how much sugar is contained, then calculating what the strength of the wine will be is not difficult.

The number of degrees obtained during fermentation correlates with the level of sugar content of the original wort as follows: 1 to 0.6.

Thus, we find that one percent of sugar will give approximately 0.6 percent or degrees of alcohol in the final product.

Therefore, in order to prepare dry wine drinks at home, it is necessary to achieve a sugar content in the wort of at least 24 percent.

But it is possible to determine the level of sugar content of the wort only using a complex refractometric method, which requires not only the qualifications of a chemist, but also the presence of a device - a refractometer. In the practice of home winemaking, another, very accessible method of determining the strength of drinks is used.

Determination by vinometer

You can purchase an inexpensive, simple, but fairly accurate wine meter, which is a glass capillary with measuring divisions ending at one end with a funnel. In order to measure the strength, you need to pour the wine into a funnel. In this case, you must comply with several simple requirements:

• Pour slowly, without forming bubbles or foaming of the drink;
• Fill the capillary through the funnel until a few drops flow out from the opposite end;
• Try not to heat the device with the heat of your hands, that is, all manipulations must be done relatively quickly.

After the wine meter is filled, you need to turn it over with the funnel down and place it on a flat surface. A little more wine may spill out of the vessel. The number on the capillary, opposite which the lower meniscus of the liquid stops, is the number of alcohol degrees of our drink.

Determination by hydrometer

An alcoholometer is a type of hydrometer. The percentage of alcohol is determined by the density indicator. Household glass alcohol meters are affordable and widely available in hardware stores. The measurement process is quite simple.

The wine is poured into a measuring cylinder, the quantity is at least 200 ml. The lower meniscus (fluid level) should be at eye level of the person measuring. Carefully lower the wide part of the device into the liquid; several seconds should pass for the vibrations to stabilize, approximately 20–30 seconds. If it is not possible to take readings, it means that the device is faulty or is not designed for the strength that is in the drink being measured.

It is for this reason that it is necessary to buy several instruments with different measurement ranges. Hydrometers must be stored very carefully and carefully, since any, even the most minor damage, affects the accuracy of measurements in the direction of increasing the error.

There are also digital hydrometers that give the most accurate picture of the alcohol content of wine. Shows alcohol content based on the temperature of the drink being measured. This is very important, since in order to obtain the most accurate data, it is necessary to comply with the requirement that the temperature of the drink being measured is not lower than 20 degrees Celsius. But the digital device has one very significant drawback. This is their high price compared to other devices for measuring strength.

Conclusion

Having considered all the listed methods for determining the strength of wine, everyone will choose their own, which is most convenient. It is possible to use several options for calculating and measuring the alcohol level in a particular drink. Every self-respecting home winemaking enthusiast strives to bring his technology to a perfect level and produce drinks with certain proprietary characteristics, including strength.

Most of the fantastic results of beginners, for example, distilled moonshine at 98 degrees, or 0% alcohol in a brew that was actively fermented and drained, are explained by the incorrect use of measuring devices. If you dip a hydrometer in any liquid that does not contain alcohol, the device will still show a certain strength value, since it gives a result based on density. I'll tell you how to use an alcohol meter to always get the correct readings. Despite the external primitiveness and simplicity of the design, there are many nuances in the work.

An alcohol meter is a type of hydrometer (a device that measures the density of liquids) designed to determine the amount of ethyl alcohol in a solution consisting of alcohol and water without other impurities that can affect the density.

Most models are made in the form of a glass float, the wide lower part of which is filled with a weight of shot and filled with resin (some models use mercury), and the upper narrow part contains a paper scale with divisions.

Types of alcohol meters

Laboratory– a professional hydrometer for determining the strength of a solution with a high degree of accuracy. In Russia, the most popular alcohol meters of this type, corresponding to GOST 18481-81, are the sets ASP-1 (11 pieces included), ASP-2 (18 pieces), ASP-3 (3 pieces) with different gradations.

Most experienced moonshiners use the ASP-3 kit, which has a scale division price of 1%. The set consists of three hydrometers: 0-40%, 40-70% and 70-100%. This is enough to make homemade alcohol. ASP-1 and ASP-2 have a gradation of 0.1%.

ASP-3 set

Domestic– an alcohol meter for measuring the strength of alcohol, vodka or moonshine at home. Typically consists of a single device operating in the 0-96% range. It differs from laboratory analogues in less accuracy. If all measurement conditions are met, the error is up to 0.5%. Suitable for beginner moonshiners.

The most affordable household alcohol meter

Digital (electronic)– works according to a different algorithm than traditional hydrometers. It is characterized by high accuracy of readings and fast response of the sensor. Additionally, most devices are equipped with a thermometer. The disadvantage is the high price.

Optic– used to determine the alcohol concentration in a multicomponent solution (water, ethyl alcohol and other additives). Suitable for wines and liqueurs. It works according to a special algorithm, but in a narrower range (usually from 0 to 25 or 40 degrees).

To measure, simply place one drop of material on a special prism, then view the result through the eyepiece. Optical hydrometers are expensive, but additionally show the concentration of sugar in a liquid.

Optical hydrometer suitable for various mixtures up to 40% ABV

Ryumochny– a compact alcoholometer for determining the strength in a small vessel, for example, a glass. Most designs have a scale of 0-96%. The error depends on the model, but often the accuracy is lower than even that of household hydrometers.

Shot alcohol meter - small, but not very accurate

Wine meter– a type of alcoholometer for determining the strength and sugar content of wines. Used by amateur winemakers. Most devices measure the sugar content of the drink in the range of 0-25%, alcohol - 0-12%. Due to the small scale, wine meters are not used by moonshiners.

Vinomer - a tool for measuring the strength of wine and liqueurs

Initial conditions for measurements

1. The alcohol meter should be stored in its original packaging, without subjecting it to shaking or other mechanical influences that could affect its integrity and accuracy. Glass models are very fragile and break easily. If cracks, scratches or other defects appear, the device is damaged and requires replacement.

2. Most alcohol meters are calibrated to operate in a solution whose temperature is 20°C (deviation of no more than 0.5 degrees is allowed). At higher temperatures, the hydrometer overestimates the strength, at low temperatures it underestimates. Failure to comply with the temperature conditions causes a measurement error of up to 7%. The density of the liquid also depends on atmospheric pressure, the recommended value is 760 mm Hg. Art.

3. All alcohol meters (except optical, electronic and wine meters) are designed to work with liquids containing only ethyl alcohol and water. Any other impurities (sugar, juice, tannins after infusion in a barrel, heavy metal salts in water and even fusel oils of poorly purified moonshine) change the density of the solution, leading to inaccurate measurements.

How to measure strength with an alcohol meter

1. Dilute the alcohol with water, wait 5-10 minutes until the intensity of the chemical reaction decreases (at this time a lot of heat is released).

2. Wipe the hydrometer with a dry, clean cloth so that no greasy or dirty stains remain. The device must be completely dry before immersion in liquid.

An approximate correction of alcohol meter readings depending on the temperature of the alcohol is shown in the table; the calculation can be done using a calculator.

Counting in progress...

Enter the initial data on the left

Real strength: % (vol.)

4. Pour the alcohol-containing liquid into a tall, narrow container of small volume (measuring flask, cylinder or beaker).

Volumetric flask

5. Carefully immerse the alcohol meter with its wide bottom part into the liquid in the middle of the vessel. If you throw it too quickly, the device may hit the bottom and break.

The hydrometer must not touch the walls of the vessel!

6. Wait until the alcohol meter stabilizes at the same level. If it drowns, it means it is faulty or not designed for this strength. For example, the device operates in the range of 0-40%, but is dipped in 70% alcohol.

7. View the result. Depending on the design of the alcohol meter, readings are taken from the upper edge of the meniscus (red arrow) or from the lower edge (green arrow). This point must be indicated in the instructions.

Lower and upper menisci

In most models, readings are taken from the lower edge of the meniscus.

First, it is better to place the eyes below the level of the liquid so that the elliptical base of the meniscus is clearly visible. Then slowly raise your head, observing how, as the ellipse narrows, it turns into a straight line, at this moment you can see the result.

8. Remove the alcohol meter from the volumetric flask, wipe it, and put it in the original storage case.

Very often, when engaged in amateur winemaking, after we receive the finished product, we are faced with the main pressing question. Today we will tell you how to determine the strength of wine at home in different ways, including both modern and very ancient. Let's find out which devices are best suited for this, and which methods are best abandoned due to their ineffectiveness.

Let's start with the fact that it is impossible to know absolutely exactly the strength, as well as the concentration of sugar in wine. Yes, yes, that’s why the labels of industrial alcoholic drinks almost always have two values, for example, “12 - 13% strength” or “15 - 18%”. The spread is considerable, and if we are talking about dry wines, it is even huge.

This only means that even wine produced in compliance with the strictest production conditions cannot be “counted” for sure. That is why today there are so many approximate ways to determine strength.

How to determine the strength of wine: an ancient method

Since humanity learned to make alcoholic beverages long before the creation of exact sciences and, especially, measuring instruments, degrees were simply determined. The product was given to someone to try, and if the person got drunk and did not complain about the taste, then the wine was ready!

This method made it possible to “catch” the wine before it began to ferment and, at the same time, not remove it from “production” ahead of time.

If there is no such professional around, and you want to find out how many degrees you want in a homemade drink, you will have to resort to more accurate methods.

Instruments for measuring the strength of home wines

Wine meter

Not all professionals and amateur winemakers resort to its help, since in their opinion it gives too much error, but it will still be possible to roughly calculate the value.

The main condition is to rinse the device very well before use - preferably with concentrated acid, so the numbers will be more accurate.

Most often, a wine meter is used for dry, clarified wines.

To determine the strength of wine at home using a wine meter, you need to do the following manipulations:

1. Pour the wine into the tank, do it gradually, avoiding foaming or bubbles. We wait until the liquid passes through the capillary and a couple of drops flow out of it.
2. Turn the vinometer upside down and place it on a flat surface. It's okay if a few more drops fall out of it.
3. We evaluate the result: the mark to which the wine reaches on the capillary and the number of degrees in it!

Hydrometer

The device, not associated with the alcohol industry, is designed to determine the density of liquids. Based on the measurements obtained using it, the strength of the wine can be calculated.

However, an important point should be taken into account: since the hydrometer simply determines density, its data will also be correct for dry, that is, not sweet, wines. They do not contain sugar, therefore the density of the wine will be much higher than without it.

Also, the density of the liquid will reduce the alcohol content in it. Therefore, for more accurate results it is worth using a special table.

To measure the strength of a drink using a hydrometer, do the following:

1. Pour 200 ml of wine into the cylinder, and then lower it into room temperature water.
2. We wait until the vibrations subside; this will take about half a minute; we make sure that the device is completely motionless and evaluate the result. It will show us the degree of immersion of the hydrometer in water.

Analytical method for determining the strength of homemade wine

If you don’t have any instruments at hand, but still want to determine the strength of homemade wine, we’ll use manual measurements and subsequent calculations.

To know almost for sure what number of degrees will be in the final product, it is worth calculating them at the beginning of its preparation.

So, 22 g of sugar per 1 liter of wort will provide 1% alcohol. If we know the sugar content of the grapes (at least approximately) and we know exactly how much pure sugar was added to it, it is easy to calculate the final alcohol content in the wine.

Now you know the most accurate ways to determine the strength of wine at home. There are several other different methods, but all of them are not unanimously recognized by winemakers and cause a lot of controversy, which is why there is no point in presenting them here. Instrumental measurements and calculations at the start of preparing drinks are still optimal.

Wine prepared with one’s own hand, be it grape or fruit, while delivering true pleasure with its taste and having a beneficial effect on the body in moderate doses, often leaves one significant point regarding its strength a secret. As a rule, one can only guess about the true values ​​of this indicator. So how can we determine it, this very strength, if we are talking about a drink prepared at home without special equipment, made, so to speak, “by eye”? After all, it is for the sake of alcohol that juice is turned into wine, which intoxicates the body and cheers the spirit. It’s a shame not to know the amount of it in a lovingly prepared drink. This question, as it turns out, is not so simple. And not just for beginners.

Take any bottle of wine and look at the alcohol content on the back of the label. You see: 10–11%, 10–12%, or even 15–18%. Isn't there too much variation for a drink prepared industrially, where the production technology has been worked out over the years and is strictly followed? The fermentation process at wineries is strictly controlled using pure yeast cultures; wild yeast is pre-killed. The temperature regime is maintained by precise equipment in a given range, and even the very thought of temperature changes is unacceptable. Any diseases of the wine are prevented by the introduction of special preparations; acidity, sweetness, density and other indicators are measured at all stages of production. There simply cannot be any room for chance here. And yet the strength is determined approximately... 2–3% is a wide range, for dry wines it’s simply huge. Are wineries equipped with the most sophisticated technology really unable to more accurately determine the strength of their products? What then can we say about lovers of “garage winemaking”, where the quality of homemade wine is largely determined by approximate proportions and coincidence, and accidents are on guard at every turn? What is this elusive, unmeasurable fortress?

It must be said that all of the above applies equally to the sugar content in wine - all the same approximate values.

Experienced winemakers, who have been involved in winemaking for years, or even decades, determine the percentage of alcohol content, guided solely by taste sensations. And quite accurately. But what if you are not one of them. How to check how many degrees are in your wine? What determines the amount of alcohol in it? Let's figure it out.

Method for measuring strength by sugar content

The strength of the future drink directly depends on how much sugar is contained in the wine material. The higher this indicator, the stronger the homemade wine will be. Sugar is converted into alcohol during fermentation, and it happens like this: from 1 gram of sugar, about 0.6% alcohol comes out. This figure is approximate, because the conditions for fermentation among home winemakers are different. In fact, it ranges from 0.53 to 0.6%.

It is easy to calculate that with an initial sugar content of the wort of 22–23 Brie, you will get a wine with an alcohol percentage of 11–12.5% ​​and a volumetric alcohol content of 13.2–13.8 degrees. The alcohol content in weight percent (rpm) and percent by volume (degrees), as you will notice, are slightly different. Double standards for designating strength are rooted in the history of the production of alcoholic beverages in different countries. In the Western system of determining the strength of drinks, they mainly use the percentage (%) alcohol content to the total weight, and measuring the strength in degrees (°), that is, as a percentage of alcohol to the total volume, is an original Russian measure. The question of the correctness of one or another method has not been settled, and one can often find mixed designations on labels, indicating elementary illiteracy. For example, vodka with a strength of 40%. Practice shows that the substitution of one for the other occurs because in accurate calculations the difference between them is small. The ratio of degrees to revolutions in wine stored in a cellar at a temperature of 15°C fluctuates around 1.2–1.4.

To measure Brie (sugar) levels at home, there is a special device called a refractometer. But you can do without it, knowing how much sugar is in your grape variety. Well, or at least the grape variety itself from which you make wine. Tables of sugar content in different varieties of grapes are widely presented on the Internet, and by using them you can easily find out how sweet your variety is, calculate the approximate strength of the future drink in revolutions or degrees and decide whether to add sugar, and if so, then How many.

Please note that the strength value will be approximate, since fermentation occurs under individual conditions for everyone. Temperature plays the main role here. The higher it is, the faster the fermentation takes place, the lower the alcohol content of the wine. The error is the same – 2–3 degrees. Unfortunately, without using any special instruments at all, it is impossible to obtain more accurate data.

Method for measuring strength with a capillary vinometer

For this method, you will need to purchase a wine meter - a device that determines the amount of alcohol in wine and mash. Its cost is small, about 300 rubles, but it will allow you to more accurately answer the question: “How many degrees are in your wine?” Detailed instructions for using this device are included in the kit. The essence of the measurement is that you need to pour wine into the wine meter through a funnel and pour until a few drops flow out of it, and then, turning the device over, place it on a flat surface. After turning over, a small puddle of leaked wine may form under the appliance. Don't pay attention, there's nothing wrong with that. The result can be assessed in a few minutes using the scale located inside the device.

I would like to draw your attention to some nuances. You need to pour the wine very carefully so that it does not foam; it is advisable that it flows down the wall of the flask. Bubbles formed during intensive infusion may change the readings. Also make sure that the wine meter does not heat up from the heat of your hands, this also affects the accuracy of the readings. There is an error in this method, but it is significantly smaller and amounts to only 0.5–1 degree.

This method is widely used in ordinary winemaking due to its accessibility and fairly high accuracy.

So, we examined in detail two elementary options for determining the strength of wine at home. And for an amateur they should be enough. But that's not all. There are more complex methods for calculating the amount of alcohol in homemade alcoholic drinks. To do this, sophisticated formulas and correspondence tables, alcohol calculators and instruments for measuring the density of the wort are used, the alcohol is evaporated and its volume is calculated by specific gravity...

Surely, for a winemaker who has decided to put a bottle of young homemade wine on the New Year’s table, such difficulties are unnecessary. If the wine industry allows errors in determining the alcohol content in its products, then we will somehow survive this!!!

Strength is one of the criteria by which we choose a drink. Some people like strong alcohol, while others prefer it to be as low as possible.

What does alcohol level depend on?

How to determine the strength of wine at home?

What is the best way to mount it?

Dining room

White and red table wine are obtained through the process of alcoholic fermentation of pure grape juice with or without the addition of solid parts of the grape bunch.

For this alcohol, no foreign substances are allowed to be added. The same rule applies to alcohol. Only those elements that are required by production technology or permitted by law are added to the wort.

Among the representatives of dry white wines one can name the brand “Tsinandali”.

Special

This wine is the result of stopping the fermentation of the must by alcoholization. The dessert drink is produced by introducing the alcohol component at the beginning of the fermentation process.

Thus, the alcohol is assimilated with the rest of the mass, and the alcohol tastes harmonious. Strong alcohol is obtained if the wort is alcoholized at the end of the fermentation process, when very little sugar remains.

—Tokaj wines— and “muscat”— are excellent representatives of sweet varieties.

Flavored

The basis of this drink is grape wine, with the addition of ethyl alcohol, sugar, and sometimes sugar coloring. Various herbal extracts can also be added. A typical representative is “vermouth.”

To produce it, a blend of wines is aged for at least a year in oak barrels, and the amount of herbs and spices added can reach up to forty.

Sparkling

Sparkling wine is prepared using champagne technology, which includes several stages, such as remuage, disgorgement, and secondary fermentation in the bottle. There is a second method that is used for mass production of sparkling wines.

It consists of mixing wine and gas under pressure in huge vats - acratophores. The most popular brand in this category is Franciacorta Brut, which is prepared from pinot noir and chardonnay grape varieties.

Carbonated

Carbonated, or, as it is also called, sparkling wine is produced by artificially introducing carbon dioxide under pressure.

Compared to sparkling drinks, sparkling alcohol has a low pressure, only 1-2.5 atmospheres, and a relatively low strength - 7-12% vol..

How to measure wine strength at home

Capillary vinometer

The device allows you to measure the strength of dry wines. The most accurate indicators are obtained when working with white wine varieties. Measuring strong and sweet wines gives a fairly large error up to 4% depending on the amount of sugar.

To reduce the error, it is recommended to dilute such drinks with water in equal proportions, and after taking measurements, multiply the result by two.

The Italian-made capillary wine meter has the appearance of a glass flask. On the one hand, it is narrow and ends in a small hole, and on the other hand it looks like a funnel into which wine is poured.

The narrow side is marked with divisions, which determine how strong the alcohol is.

To determine the degree of the drink, do the following:

• First, fill the funnel about halfway with wine;
• alcohol should pass down the capillary and begin to drip from the hole;
• as soon as a few drops appear, the device is turned over and placed on a flat surface with the funnel down;
• a small puddle usually forms under the device;
• the part of the wine remaining in the device helps determine its degree. The reading taken into account is the one opposite which the lower meniscus of the liquid stops.

Hydrometer

This device helps determine the density of liquids, but based on its readings you can also calculate how strong the wine is.

An important point when taking measurements is that the hydrometer data will be correct specifically for dry wines that do not contain sugar, which means the density will be higher.

It also affects the determination of the alcohol content in the liquid, so you should use a special table for more accurate results.

How to use a hydrometer correctly to determine the strength of wine in degrees?

• Pour 200 ml of alcohol into the cylinder of the device.
• Place the filled cylinder in water at room temperature.
• Wait for the hydrometer to stop oscillating.
• Make sure it is completely still.
• The degree to which the hydrometer is immersed in water will indicate the density of the liquid.
• Using a special table, you determine how strong the drink is.

Refractometer

A refractometer is an optical-mechanical device small in size, which allows, with a minimum amount of sample, to measure the concentration of substances dissolved in a liquid using light in a short period of time.

Using this device you can find out the amount of sugar in the raw material and, accordingly, find out how strong the alcohol is. It should be remembered that 1% sugar gives about 0.6% alcohol.

A refractometer is a rather complex measuring instrument and should be used as follows:

• First you need to calibrate the device using distilled water;
• lift the plate to illuminate with daylight and drop 2-3 drops of water onto the prism;
• close the plate so that the liquid is evenly distributed over the entire surface of the prism;
• make sure there are no air bubbles or dry spots;
• wait 30 seconds for the sample to adapt to the ambient temperature;
• look through the eyepiece in the direction of daylight. You will see a box centered at the bottom;
• tighten the calibration screw until the boundaries of the blue and white areas meet at the zero mark;
• the calibrated instrument should be carefully cleaned using a soft cloth;
• Apply 2-3 drops of wine to the prism and close the plate;
• then look into the eyepiece and you will see the indicators you require.

How to determine the strength of wine at home without an alcohol meter

The simplest way to determine the degree of alcohol without using special instruments is an ordinary mathematical calculation. This method gives more or less accurate indicators, and it can be used already at the initial stage of production.

The essence of the calculation is that every 22 g of sugar during the fermentation process provides one percent of ethyl alcohol per liter of liquid.

That is, the main parameter for determining the amount of alcohol will be the level of sugar content of the grapes you used. For this, there are special tables that describe different types of grapes and the sugar level in each of them.

How to fix wine at home

Chemical substances

Sulfurous acid is one of the chemicals used to fix alcohol. This substance perfectly suppresses acetic bacteria, yeast and mold, and can also discolor wine, thereby protecting it from enzymatic darkening.

White table varieties with a strength of 12–14° are mainly fixed in this way. Sulfurous acid is added before the drink is bottled.

It is usually sold in tablets of 1 g in the form of potassium pyrosulfite. Add 3 g for every 10 liters of alcohol. After you have added the required amount of the substance, the wine should be mixed well, filtered and then bottled.

Increase in alcohol content

It allows you to protect the drink from many diseases, vinegar fermentation, sourness and mold. Its content exceeding 16 percent ensures long-term storage of alcohol.

Alcohol should be added before bottling the drink. When calculating the amount of substance added, it should be assumed that 12 ml of alcohol is added for each liter of liquid.

Pasteurization

The simplest and most convenient way to fix alcohol is pasteurization. This method helps destroy pathogens and extends shelf life.

Pasteurization is carried out by boiling bottles of wine placed at the bottom of a large container.

1. The temperature of the heated water should be maintained around 65-70° for 15 minutes.
2. You should leave a space of 3-4 centimeters in the bottles, since the liquid tends to expand.
3. As soon as you remove the bottles from the container, they should be immediately capped and stored in a cold place.

As you can see, the strength of wine depends on many factors, including how it is prepared and how much sugar it contains. You are also convinced that measuring the number of degrees of alcohol at home is quite easy, even in the absence of special tools.