This easy to
use Refractometer is especially useful in measuring the ripeness
(sugar content) of fruit juice, such as grapes, in degrees brix
(0-32 ±0.2) As well as Specific Gravity! (1.000-1.120 ±0.002)
Easily calibrates with distilled water. A MUST HAVE for anyone
growing their own grapes.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
4/25/2007 – What is the correct equation for determining A.B.V. (alcohol by volume). Do you divide the difference between starting and ending gravity by 8 or by 7.36? I see both numbers in the answers.
Response From Homebrew Heaven: By taking the difference between your starting and ending gravity (in points) you then divide by 7.63 That will get you very close indeed.For example, The OG measured at 1.080, and the beer stopped fermentation with a FG measurement of 1.018. The difference is 62 "points". 62 divided by 7.63 = 8.12% acohol by volume.Another way is to measure is shown below:The OG measured at 1.080, and the beer stopped fermentation with a FG measurement of 1.018. Simply subtract the FG from the OG and multiply by 131.1.080 - 1.018 = 0.062 x 131 = 8.12% alcohol by volumeI see no need to calculate any closer than that!Let's do it for a wine (same principle):OG=1.090FG=1.000=0.090*131=11.79% Alcohol by Volume (ABV)
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
7/24/2006 – I am looking to make 5 gallons of wine using grape juice. I read elsewhere that the sugar content should be 20%. If I used 5 gallons of juice for my liquid, about how much more sugar should I add? Also, what yeast would you recommend?
Response From Homebrew Heaven: The amount of sugar to add, if any, depends on the sweetness of the juice. You don't necessarily want 20%, either.The best way to determine the sugar content of the juice is by using a hydrometer, or a refractometer before fermentation. You can add sugar if needed at that point. For instance, a hydrometer will tell you the potential alcohol of the wine after fermentation. Typcially, for reds, you want about 12-15% alcohol. For whites, 11-13% or so. A hydrometer will tell you if sugar is required. A refractometer will tell you this also, but the sugar content is measured in brix, instead.The type of yeast to use very much depends on how you want your wine to turn out. There are dozens of varities. Two of my favorites are Pasteur Red and Wyeast Bordeaux(for red wines)and Cote de Blancs for whites.
4/20/2005 – Will this refractometer do everything a hydrometer will do? Is it specific for Wine (i.e., no beer)?
Response From Homebrew Heaven: Well...sort of. It will give you a total sugar reading prior to fermentation, altho it reads in brix and potential alcohol, not specific gravity as a hydrometer does.It is normally just used for wines, but I have heard of people using it for beers too, using some sort of a math conversion. It may not be as accurate at the low (ending gravity) end.
7/7/2004 – Is there a way to measure the alcohol content of wine after it is fermented and aged?
Response From Homebrew Heaven: If it is a dry (not sweet) wine, it can be measured with a vinometer. Here are some links
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