spirit-meter-alcometer-26cm

Spirit Meter (Alcometer) 20cm

£3.24 Inc VAT

A spirit alcohol meter is intended for use ONLY with spirits and/or the end product of distillation. It will not work with wine, beer, turbo yeast wash etc). When floated in pure alcohol the meter will show the Alcohol by volume (ABV).

Out of stock

SKU: 5031174402593 Category: Tags: , , , ,

Product Description

A spirit alcohol meter is intended for use ONLY with spirits and/or the end product of distillation. It will not work with wine, beer, turbo yeast wash etc). When floated in pure alcohol the meter will show the Alcohol by volume (ABV).
This is a 20cm version of the Alcometer with gradients from 0 – 100% ABV. Please note for optimum reading measurements should be taken at liquid temperature of 20c. Add or subtract 0.3% for every degree over or below 20c.

Please note that the 20cm version no longer comes in a plastic case but is boxed instead.

Additional Information

Weight 0.25 kg
 

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Hopping Mad!!!

We have added three new varieties of dual purpose Hop Pellets to our stock.

Galaxy - 2018 Harvest
Citrus, peach and passionfruit aroma.

Vic Secret - 2018 Harvest
Tropical fruit and pineapple notes and some spice and pine.

El Dorado - 2017 Harvest
Pineapple and mango, with a resinous back note.

Search for Pellets on our website now: dorsethomebrew.co.uk

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***Champagne is a British invention!***

There was an article in the news this week about how Champagne was invented in Britain.
Now this is absolutely correct, but the reason given (that bottles of wine got COLD whilst waiting on British docks, which caused a secondary fermentation) is absolute Bollinger!

This is what ACTUALLY occurred:

The French could only make their Champagne with help and thanks to the English.

The addition of sugar to a bottle of wine which created a sparkle in that wine, the origin of ‘Methode Champenoise’, was a British invention. In 1662 Christopher Merret detailed his experiments on secondary fermentation and presented a paper to the Royal Society. This was 30 years before Champagne was ‘invented’, (copied) in France.

Even then the production of a sparkling wine, by the French was only possible because of British skills. French bottles were not strong enough to withstand the pressures of secondary fermentation, and it was British bottles, strengthened in British coal fire furnaces, that solved this problem. Sturdy bottles were already in use in Britain for the bottling of sparkling Cider.

Wine had previously been stored in animal skins, but thanks to Sir Kenelm Digby (1603-1665) the green wine bottle was invented at his family owned coal fired gasworks.

Three hundred years ago a French Monk Dom Pérignon is usually credited with the accolade and he certainly helped to transform the Abbey of Hautvillers into the leading centre of the World for this viticultural progress. Dom Pérignon’s work with the development and use of corks was ground-breaking.

With thanks to Malcolm (our "YTS boy") for this information.

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