I have nearly a gallon of seedless Raspberry puree, and while I could pop a hydrometer into it, it is so viscous that I am not sure that this method would give me a reasonably accurate reading. It has the viscosity of a milkshake.
It occurred to me as I write this though, that a refractometer would not have this issue. But I have not acquire such an advanced piece of equipment.
As it is, how about cutting the puree with equal volume of water to get a more watery solution, hoping for a better "float" then doing the math on the dilution.
(maybe I just answered my own question)
Anyone else faced this or cared enough to deal with it to this level ?
I am not as retentitive as I sound, I just love the math part of this hobby as well and hate to not know.
Thanks.
It occurred to me as I write this though, that a refractometer would not have this issue. But I have not acquire such an advanced piece of equipment.
As it is, how about cutting the puree with equal volume of water to get a more watery solution, hoping for a better "float" then doing the math on the dilution.
(maybe I just answered my own question)
Anyone else faced this or cared enough to deal with it to this level ?
I am not as retentitive as I sound, I just love the math part of this hobby as well and hate to not know.
Thanks.