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Laboratory thermometer with or without silicone plug This laboratory thermometer measures reliably in the temperature range between -10º to 110º Celsius and is divided into 1ºC strokes. At our distilleries this thermometer is already included.
The measuring cylinders are available in different designs and sizes. The scaled measuring cylinders are suitable for the accurate measurement of liquids. In general, the measuring cylinders in the distillery are for use with measuring spindles such as oil scales or alcoholometers. If it is all about this function, unscaled graduated cylinders can also be used. The following versions are offered:
Alcoholometer and Oechsle scales Alcoholometer Basics: Alcoholometers serve by their designation to determine the alcohol content. The exact determination is possible only in a pure alcohol and water mixture. Alcoholometers can measure alcohol because of its different density from water. Here the alcoholometer resembles the Oechsle balance. Both devices measure the density of a solution. What applies to the functioning of the Oechslewaage, the same applies to the alcoholometer. The alcoholometer also measures the density of a solution compared to water. Alcohol has a lower density than water. The more alcohol in a solution, the deeper into this solution will therefore immerse the alcoholometer. However, if substances are simultaneously present in the solution that increase the density (for example, sugar), then the alcoholometer can not submerge accordingly to the alcohol content. The measurement is too low. In a fermentation, e.g. an alcohol meter can not measure the alcohol content. Instructions: The liquid to be measured is stirred well and then filled into a spindle cylinder of appropriate size. The purified alcoholometer is then carefully lowered into the liquid. If the alcoholometer has reached the equilibrium position and floats freely, it is read. The higher the alcohol content, the deeper it dips into the liquid. Immediately after reading, the temperature of the liquid is checked. If it deviates from the reference temperature of 20 ºC, the reading should be corrected as follows, depending on the reading accuracy required: per degree above 20 ºC, 0.2% vol. counted per degree below 20 ° C are 0.2% vol. added counted. You can also apply the correction using the following script: Temperature correction of the alcohol display in Vol .-% Oechsle scale Basics: The Oechslegrad indicates how much heavier or lighter one liter of the measured liquid is than one liter of pure water. Two examples: · 1 liter of a liquid weighs 1050 g. This liquid therefore contains 1050 - 1000 = 50 degrees Oechsle. · 1 liter of another fluid weighs 975 g. This fluid contains 975 - 1000 = -25 degrees Oechsle. The more oechslegrade, the sweeter the liquid. Since the density of a liquid depends on its temperature and the Oechsle scales are calibrated to a temperature of 20 ° C, the reading must be corrected if the temperature of the liquid differs significantly from 20 ° C. 0.2 ° C Oechsle is added per ° C above 20 ° C, 0.2 ° C Oechsle must be withdrawn per ° C below 20 ° C. Instructions: To determine the Oechsle degrees fill a measuring cylinder with the liquid to be measured and then let the Oechslewaage slowly slide into it until it floats free. The balance must be vertical in the liquid and must not touch the wall. It also needs to be clean and there must be no air bubbles on it. If necessary, the carbon dioxide in the already fermenting mash must be removed by vigorous shaking. The reading is made on the scale at the level of the liquid level. Aqueous solutions form a so-called "meniscus", i. the liquid pulls up on the glass. The reading can now be "up" or "down". Normally the Oechsle scale shows which model is the right type for your model. If there is no indication, the reading is always "down". One receives an indication in "Oechsle degrees".
Hinweis: Der Versand in die Schweiz ist wegen der Gefahrengutrichtlinien nicht möglich
Vorlaufabtrenntest (Prof. Dr.- Pieper)
Set u. Reagenzien für 10 Bestimmung des Gehalts an Vorlaufbestandteilen in Obstbränden.
Die Temperaturmessung ist der erste Anhaltspunkt zur Abtrennung des Vorlaufes. Je nach Alkoholgehalt der Maische variiert aber die Temperatur, bei der der Mittellauf beginnt. Je niedriger der Alkoholgehalt der Maischje ist, um so höher ist die Temperatur, bei der der Mittellauf beginnt. Ein genaueres Verfahren liefert der Vorlaufabtrenntest nach Prof. Pieper.
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