stevenson-reeves-wine-and-beer-hydrometer

Wine and Beer Hydrometer (Stevenson Reeves)

£3.85 Inc VAT

Stevenson Reeves Triple scale hydrometer.
Coloured bands indicate where to start and finish wines and beers, and there is an indication for sweet/medium/dry finished wines. The hydrometer comes packed in a strong clear plastic tube along with an instruction leaflet.

3 in stock

Product Description

Stevenson Reeves Triple Scale Hydrometer for both wine and beer.

This hydrometer is 230mm long and has three scales:
__ Specific Gravity 0.980_‹1.120 at 20 _C,
__ sugar scale 0_‹270 grams per litre,
__ potential alcohol scale 5_‹17% for wines.
Coloured bands indicate where to start and finish wines and beers, and there is an indication for sweet/medium/dry finished wines. The hydrometer comes packed in a strong clear plastic tube along with an instruction leaflet.

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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