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aczdreign
07-14-2010, 10:00 PM
Okay, so I'm making a few new batches tonite and I'll be using a refractometer for just about the first time.
I'll be making a strawberry/lavender mead and I was wondering if I would get a proper refractometer reading with the fruit pulp blended, or if I should slice them or if anyone has any suggestions.

Thanks in Advance!

fatbloke
07-15-2010, 04:20 AM
Okay, so I'm making a few new batches tonite and I'll be using a refractometer for just about the first time.
I'll be making a strawberry/lavender mead and I was wondering if I would get a proper refractometer reading with the fruit pulp blended, or if I should slice them or if anyone has any suggestions.

Thanks in Advance!
Well it would be quite normal to just squeeze some of the fruit and then putting a drop onto a refractometer (what do you think they do in vineyards to see if the grapes are ready for harvest???).

Now that would give you a reasonably close measurement - of course, some of the sugar in the fruit might be bound up (chemically) to the fibre, but the juice/refractometer trick will give you a good approximation for what you need to know for best results......

I'll have a look but I seem to recall a list of fruit and average sugar content somewhere (possibly Winesathome (http://www.winesathome.co.uk/forum/index.php)). If I can find it, I'll post it for you....... it might help some....

regards

fatbloke

{EDIT} Ok, found it, if you look here (http://www.winesathome.co.uk/downloads/sugarandacid.pdf), then you might find the fruit you're referring too listed....(it's a .pdf so you'll need acrobat reader or similar){/EDIT}

aczdreign
07-15-2010, 04:42 AM
Very nice, thanks a lot, fatbloke.

I just went ahead and pureed the fruit, as that is what I am used to. When I separated a bit for the refractometer, I stirred it up really well to make sure that nothing had settled.
Thanks for the link, I'm going to download that .pdf!

fatbloke
07-15-2010, 02:59 PM
Very nice, thanks a lot, fatbloke.

I just went ahead and pureed the fruit, as that is what I am used to. When I separated a bit for the refractometer, I stirred it up really well to make sure that nothing had settled.
Thanks for the link, I'm going to download that .pdf!
Well that should do the job, but don't forget, if you puree the fruit in the fermentation, then you'll have a bit of a game on your hands sorting out the racking etc as it would normally leave a fair amount of pulp......

regards

fatbloke

aczdreign
07-15-2010, 03:14 PM
Well that should do the job, but don't forget, if you puree the fruit in the fermentation, then you'll have a bit of a game on your hands sorting out the racking etc as it would normally leave a fair amount of pulp......


Thanks again for the advice! :)
This time around, I was so fortunate as to have a friend loan me his 6gal fermentation bucket. This means that my 1gal strawberry/lavender melomel is currently doing its primary thing in a 3gal carboy, and the 3gal orange/cinnamon/habanero is in the 6gal bucket.
It is a beautiful thing not to have to watch carboys for overflow, and it also gave me the luxury of being able to add an extra half gallon or so to each batch in anticipation of racking losses.

Chevette Girl
07-21-2010, 11:23 AM
It is a beautiful thing not to have to watch carboys for overflow, and it also gave me the luxury of being able to add an extra half gallon or so to each batch in anticipation of racking losses.

Aha, have we another convert to the "Way of the Bucket"?
;D

wayneb
07-21-2010, 11:46 AM
Ahh... baketsu-do. Hai!

aczdreign
07-23-2010, 03:10 PM
Ahh... baketsu-do. Hai!
Hai!


Aha, have we another convert to the "Way of the Bucket"?
;D
Lol, I'd always wanted to but I often just have to make do with the supplies that I have. Ferm bucket is definitely on my list of supplies to be purchased though.