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Old 01-25-2010, 09:17 PM   #1
Jan 2010
Posts: 4

I started making small batches of mead with all different kinds of ingredients and it's been pretty exciting. At first I wasn't concerned with taking any specific gravity readings but now that I'm more serious I am very curious what the final % alcohol is going to be.

I wanted to know how am I suppose to take original gravity readings on meads where I add fruit, like oranges and pears. How will the fruit affect the reading or am I missing something and it doesn't matter?

Would I be better off using a vinometer to have a reading before bottling? I can't imagine that it is very accurate for mead.


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Old 01-26-2010, 04:24 AM   #2
Dec 2009
Pacific NW
Posts: 593
Liked 3 Times on 3 Posts

You need to crush up the fruit. I add the hot water/sugar/honey mixture over frozen fruit, crush it up, then take the reading.

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Old 01-26-2010, 02:34 PM   #3
Sep 2009
Ann Arbor
Posts: 249
Liked 3 Times on 3 Posts

Also be sure to mix it up well. I've been doing 1 gallon batches lately and you need to tip the jug for several minutes before everything is all mixed evenly.
"The first rule around here is not to dump a batch unless it tastes like Satan's anus."-Nurmey

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Old 01-27-2010, 04:07 AM   #4
Oct 2008
Bridgeton, NJ
Posts: 434
Liked 19 Times on 7 Posts

Originally Posted by peppage View Post
...Would I be better off using a vinometer to have a reading before bottling? I can't imagine that it is very accurate for mead.
FYI... Vinometers are most accurate when testing dry wines where very little residual sugar is present. The sweeter the wine (mead, etc.) the less accurate the vinometer becomes.
Visit me at the Brew Brothers

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