Measuring & Testing
This category has instruments and reagents for the values that matter in wine: must weight, acidity, free sulphur dioxide and residual sugar. If you measure, you dose precisely instead of guessing.
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- Must weight: the Oechsle hydrometer measures sweet juice that is not yet fermenting. The version with thermometer is worth it if your juice is not at room temperature. The measuring cylinder is not included. The refractometer needs only one or two drops and compensates for temperature itself.
- Acidity: the acidometer determines total acidity by a colour change. Blaulauge (dilute sodium hydroxide) is available as a refill; litmus paper helps with dark juices.
- Sulphur: the SO₂ set shows within minutes how much free sulphur dioxide is in the wine. Measuring makes sense before bottling and then about every three months.
- Residual sugar: Clinitest shows before bottling whether the wine has fermented out, even with dark fruit mashes.
What the instruments tell you is explained in “Measure, don’t guess” in our Wine School. How to correct the acidity afterwards is in “Getting acidity right”. The booklet on the four key measurements is under The Maischewerk Booklets.
