Babo Pocket Mostimeter

Con un ordine di soli 79,00 €, consegna GRATIS in Italia, altrimenti paghi solamente € 7,90

Spedizione in Italia con GLS e TNT IN 24h/72h, tranne le disagiate che richiedono un 1 giorno in più, con Fedex e Ups 4/5 giorni in Europa

✔ Paypal, anche in 3 rate senza interessi

✔ Carta di Credito (Visa, Mastercard e American Express)

✔ Scalapay e Klarna: 3 Rate senza interessi

✔ Bonifico Bancario

BABO MOSTIMETER - Pocket

Length of the mostimeter: 15 cm
The Babo Mustimeter directly expresses, as a function of density, the percentage of sugar by weight, i.e. the kg of sugar contained in 100 kg of must.
With this tool it is possible to determine the sugar content of the grapes and their degree of ripeness, for the purpose of evaluation (sale or delivery to cooperative establishments).
It is also possible to predict the success of the winemaking process by calculating - with a certain approximation - the alcohol content that will be obtained from the same grapes.
With the mustimeter you can also follow the progress of the fermentation of the musts and measure, approximately, the residual sugar, not yet transformed into alcohol.

USE OF THE BABO MOSTIMETER:
1) Some bunches are crushed, chosen so as to represent the of the vineyard. The juice is collected in the glass test tube supplied with the instrument, removing, as much as possible, all the solid parts (skins, seeds, etc.);
2) The instrument is gently immersed, holding the test tube vertically, so that the mustimeter, after a few oscillations, can stop. The percentage of sugar sought is read on the scale at the point of surfacing. The reading is made at eye level.

To calculate the expected alcohol content of the wine that will be obtained from the must in question, multiply the data provided by the Babo Mustimeter by the coefficients:
- 0.63 in the case of white vinification (without stalks and without peels);
- 0.58 in the case of red annulment, but without stalks;
- 0.56 in the case of red raisins, with stalks and with peels,
or, for greater convenience and precision, consult the table in the package leaflet.

WARNING:
Since the instrument is calibrated at 15°C, it is best that the temperature of the grapes or musts being examined is not too far from it. However, differences of 10°C in temperature more cause the mustimeter to register -0.5 and, conversely, 10°C less cause the mustimeter to register +0.5.