What You Need to Know
Gravity, in the context of fermenting alcoholic beverages, refers to the specific gravity, or relative density compared to water, of the wort or must at various stages in the fermentation. The concept is used in the brewing and wine-making industries. Specific gravity is measured by a hydrometer, refractometer, pycnometer or oscillating U-tube electronic meter.
Key Parameters
Temperature
18°C
15°C - 20°C
Time
10 days
7 days - 14 days
Equipment
HydrometerFermentation vesselThermometer
Steps
- 1.
Belgian Trappist Ale (Belgium): Critical for achieving proper fermentation and alcohol content
- 2.
Japanese Sake (Japan): Essential for monitoring multiple parallel fermentation process
- 3.
German Doppelbock (Germany): Vital for creating high-gravity lagers with precise alcohol levels
The Science
Primary Reaction
Fermentation