The Babo must meter is an instrument that indicates the percentage of sugar by weight, i.e. kg of sugar in every 100 kg of must. It is useful for determining the sugar content of the grapes and their degree of ripeness; with this instrument you can also predict the outcome of the winemaking process and the potential alcohol level of the final wine. Finally, the must meter makes it possible to monitor the must, checking the progress of fermentation and roughly measuring the residual sugar that has not yet been converted into alcohol.
Its use is simple: first press a few berries, chosen so as to represent the average of the vineyard. Then collect the juice in a plastic test cylinder, which can be purchased together with the instrument by checking the related products below, and remove as many solid parts as possible. At this point, simply immerse the must meter in the transparent cylinder, allow it to settle and read the value on the scale.
To estimate the alcohol level that the wine will reach, simply multiply the value read on the must meter by:
- 0.63 in the case of white winemaking
- 0.58 in the case of red winemaking without stems
- 0.56 in the case of red winemaking with stems and skins
Available versions:
- Without thermometer (length 15 cm)
- With thermometer (length 33 cm)
NB: The must meter is supplied with a protective case, which is not suitable for use as a test cylinder; a separate cylinder is recommended.
- Typology
- Measuring instruments
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