The hydrometer is the winemakers compass, and an integral tool in the complex art of winemaking.

Its purpose is to measure specific gravity - that is, the gravity of a liquid in relation to water - and it is very useful, if used properly, in determining the alcohol level of a completed fermentation.

Your basic table wine should start with a specific gravity of 1.090 or higher and after fermentation is complete read between 0.990 and 1.000, producing a wine with an alcohol percentage around 12%. This is necessary to keep the wine from spoiling in storage. If you plan to age your wine any longer than 6 months, a stabilizer is necessary to protect the integrity of your finished product.

Using the hydrometer is simple. If you are using a primary fermenter pail, you can simply drop the hydrometer into the liquid (remember - sterilize everything first!) and take your reading. The specific gravity of the must or wine is the number which is level with the surface of the liquid. If you are using a carboy, or want to keep your wine clean, you should use a hydrometer test jar or my recommendation for complete ease of use, a wine thief (which is also great for sampling as your wine ferments and ages).

Keep in mind that most hydrometers will give correct readings at 59-60 degrees Fahrenheit. To correct for a 70 degrees F. fermentation room, add 0.001 to the reading. At 77 degrees F., add 0.002, at 84 degrees F., add 0.003, at 95 degrees F., add 0.005. At temperatures above 95 degrees F., you risk killing your yeast and losing your wine. Temperatures below 59-60 degrees will not kill your yeast, but will render them dormant and stall your fermentation - use a brew belt to ensure a quick and full ferment.

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