MOSTIMETER - Guyot blood glucose meter

The GUYOT MOSTIMETER - GLEUCOMETER allows you to determine with sufficient precision the density, the quantity of sugar and the alcoholic strength of the wine that will be obtained from the must in question.

Length: 20 cm.

USE: If possible, pour the filtered must to be examined into a small test tube, filling it at least halfway but not more than /4. Immerse the hydrometer in the liquid, leaving it freely suspended, making sure that the emerging part remains dry.
The instrument is equipped with three graduated scales which, corresponding to the point of surfacing, indicate respectively:
-The density of the must in degrees Baumé (blue band 0-18°)
- The amount of sugar corresponding to this density (percentage by weight of sugar: yellow band 0-30°).
-The quantity of ethyl alcohol that will be obtained from the same sugar content (total alcohol content: white band 0-20°)

The Guyot must meter is calibrated at 5°C. When the must has a different temperature, you will have to:
- subtract 0.1 from the measurement for each degree of temperature below 15°C.
- add the measurement of 0.2 for each degree of temperature above 15°C.