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How to calculate the strength of mash, wine, beer, etc. For these purposes, we will need a hydrometer saccharometer AC-3. Knowing the percentage of sugar in the wort, we can easily predict the strength of the future drink after fermentation. Because it is sugar that turns into alcohol. It is in that video that we will measure and calculate the alcohol content of the wort. In this way, we can calculate the strength of any wort. Mash, beer, wine.... In the video, there is a slip of the tongue: instead of percent, I said units, this is incorrect, keep in mind.