I know one can make wine purely by chance. At some point in the very distant past, this was done by ancient man. Many times. Grape juice stored in a container began to ferment. When the process ended, the resulting juice was very different than the original juice. Wild yeasts, carried from the skins of the grapes to the juice during pressing, were the agents of change, but ancient man didn’t know that. Nonetheless, through careful observation he worked out a process that usually resulted in fermentation and, eventually, wine. Only in the recent past was the process truly understood, and with that understanding came tools to assist the winemaker. The most important of these, next to the fermentation trap (air lock), is the hydrometer.
The hydrometer is to the winemaker what the compass is to the mariner. The proper use of the hydrometer allows the winemaker to guide his activities precisely from pre-feremted must to final perfection and to discern all the steps in between.
The hydrometer is a simple instrument that measures the weight–or gravity–of a liquid in relation to the weight of water. Because the relation of the gravity to water is specified, the resulting measure is called a specific gravity. A hydrometer will float higher in a heavy liquid, such as one with a quantity of sugar dissolved in it, and lower in a light liquid, such as water or alcohol. In truth, the average winemaker has no interest in the specific gravity of a must per se, but has a very keen interest in the amount of sugar dissolved in it, for yeast converts sugar into carbon dioxide and alcohol. By knowing how much sugar one started with and ended with, one can easily calculate the resulting alcohol.
There are many variants of the hydrometer. Some have only one scale, some two and some three. The typical hydrometer measures three things: specific gravity (S.G.), potential alcohol (P.A.), and sugar.
The specific gravity scale will usually read from 0.990 to 1.120. The S.G. of water is 1.000. If you fill a test jar (a deep chimney-shaped vessel that holds from 1/2 to two cups of juice) with water and float your hydrometer in it, the water surface should rest at the 1.000 mark. As you dissolve sugar in the water, the hydrometer will float higher. One pound of sugar dissolved in one U.S. gallon* of water will float the hydrometer to the 1.046 level.** Some vinters use a shorthand and simply call this level 46. I do not do that. I call it 1.046, as it actually reads. Shorthand can cause mistakes. However, if you use the three digits after the decimal point, use them correctly and say, “a gravity of 46,” not “a specific gravity of 46.”
*One U.S. gallon equals 128 fluid ounces, or 3.7853 liters, or 0.833 Imperial gallons, while one Imperial gallon equals 160 fluid ounces, or 4.5459 liters, or 1.2 U.S. gallons. All liquid measurements specified on this website use U.S. measurements unless otherwise stated. For those who use the Imperial measures or are used to converting to metric from Imperial measures, I apologize for our ancestors for creating this dilemma. Just remember, five U.S. gallons equal four and one-sixth Imperial gallons, and five Imperial gallons equal six U.S. gallons.

**Please note that one pound of sugar dissolved in one gallon of water is not the same as one pound of sugar added to one gallon of water. In the first instance, you have one gallon of liquid. In the second instance, you have one gallon ten fluid ounces of liquid.

Table wines are generally started at an S.G. of 1.090 or higher and fermented to dryness–0.990 to 1.000. Sweeter wines are started at a higher S.G. using a yeast that will die out at predictable point and stabilized at that time and at the desired sweetness to prevent die-hard yeast cells from re-populating the wine, or, more commonly, started at 1.090 or higher, fermented to dryness, stabilized, and sugar added back to the wine to sweeten it.
The 1.090 specific gravity is a rather magical number. It produces an alcohol level of about 12.3%, a level that ensures the wine’s preservation. I usually start at 1.095, or about 13% alcohol, because I know I will lose some volume in racking and add water to make it up, thereby diluting the wine and the percent alcohol by volume. In truth, a hair over 10% alcohol is all that’s required to preserve grape wine. But some fruit wines actually require the 12% level for unrefrigerated preservation, so using 12% as a rule of thumb errs, if at all, on the side of safety.
Sugar can be measured as ounces per gallon or as degrees Balling, or Brix. Ounces per gallon are measured on a numeric scale in which an S.G. of 1.046 equals 16 oz. (one pound) of sugar per U.S. gallon. Brix is measured as a percentage of sugar by which pure water has a Brix of 0 (or 0% sugar), an S.G. of 1.046 equals a Brix of 11.5 (11.5% sugar), and an S.G. of 1.095 equals a Brix of 22.5 (22.5% sugar). If you have a choice and want to simplify your life, buy a hydrometer that measures sugar by ounces per gallon.
There are other scales. The oldest was devised in 1843 by German chemist Karl Balling. While accurate for most needs, it does contain a slight error that was corrected in 1870 by Dr. Adolf F. Brix, whose corrected scale is called the Brix scale. Both give their measures in units of degree, with each degree representing a percent of sugar dissolved in water. Thus, 17 degrees Brix (always capitalized) (1.070 S.G.) is a liquid containing 17% dissolved sugar.

The potential alcohol scale typically reads from 0 to 16%. Using the standard hydrometer, you cannot measure the alcohol in a finished wine. But you can measure the P.A. before the yeast is added and measure it again after fermentation is complete. By simple subtraction, the P.A. lost is the percentage of alcohol in the finished wine.
Accurate alcohol content cannot be calculated using a hydrometer alone because the actual S.G. of pure alcohol is 0.792, not 0.990 as most hydrometers read. However, if you accurately measured your must’s S.G. before yeast was introduced and fermented it to an S.G. of 0.990, racking as required, your calculation should be accurate to 1% — far better than the accuracy of American political polls.

Most hydrometers are calibrated to give correct readings at 59-60 degrees Fahrenheit. Higher temperatures thin the liquid slightly and result in lower readings than you’d get at the correct temperature. At 70 degrees F., the reading will be 0.001 low. To correct it, add 0.001 to the reading. At 77 degrees F., add 0.002. At 84 degrees F., add 0.003. At 95 degrees F., add 0.005. At temperatures above 95 degrees F., you risk killing your yeast and losing your wine. Oh, and for those who have written to tell me the numbers in this paragraph should have a “1″ to the left of the decimal point instead of a “0″, wrong! If you added 1.001 to 1.000 you would get 2.001, clearly wrong.
The following table is calibrated for water, not grape juice. Figures for grape juice would differ slightly, but not appreciably. The table displays specific gravity, the amount of sugar in one gallon to achieve the S.G. reading, the amount of sugar added to one gallon to achieve the S.G. reading (but resulting in more than one gallon liquid), the percentage of sugar in the liquid expressed in Brix, the volumetric increase in a gallon of water if the sugar required to achieve a particular S.G. reading were added to it, and the potential alcohol a specified S.G. will generate if fermented to an S.G. of 1.000.
Specific
Gravity Sugar
in Gal. Sugar
to Gal. Sugar
Brix Volume w/
Sugar Added Potential
Alcohol
1.010
1.015
1.020
1.025
1.030
1.035
1.040
1.045
1.050
1.055
1.060
1.065
1.070
1.075
1.080
1.085
1.090
1.095
1.100
1.105
1.110
1.115
1.120
1.125
1.130
1.135 0 lb. 1.7 oz.
0 lb. 3.4 oz.
0 lb. 5.8 oz.
0 lb. 7.5 oz.
0 lb. 10.0 oz.
0 lb. 12.5 oz.
0 lb. 14.0 oz.
0 lb. 15.8 oz.
1 lb. 1.5 oz.
1 lb. 3.0 oz.
1 lb. 5.0 oz.
1 lb. 6.5 oz.
1 lb. 8.0 oz.
1 lb. 9.8 oz.
1 lb. 11.5 oz.
1 lb. 14.0 oz.
1 lb. 15.6 oz.
2 lb. 1.3 oz.
2 lb. 3.0 oz.
2 lb. 4.6 oz.
2 lb. 6.3 oz.
2 lb. 8.0 oz.
2 lb. 9.6 oz.
2 lb. 11.3 oz.
2 lb. 12.9 oz.
2 lb. 14.6 oz. 0 lb. 2.1 oz.
0 lb.4.2 oz.
0 lb.6.7 oz.
0 lb.8.3 oz.
0 lb.10.8 oz.
0 lb.13.3 oz.
0 lb.15.0 oz.
1 lb. 0.7 oz.
1 lb. 3.3 oz.
1 lb. 4.8 oz.
1 lb. 6.5 oz.
1 lb. 9.0 oz.
1 lb. 11.5 oz.
1 lb. 14.0 oz.
1 lb. 15.6 oz.
2 lb. 2.2 oz.
2 lb. 4.6 oz.
2 lb. 7.2 oz.
2 lb. 9.6 oz.
2 lb. 12.1 oz.
2 lb. 14.8 oz.
3 lb. 1.1 oz.
3 lb. 3.6 oz.
3 lb. 6.1 oz.
3 lb. 8.6 oz.
3 lb. 11.1 oz. 3.8
4.9
6.0
7.1
8.2
9.3
10.4
11.5
12.6
13.7
14.8
15.9
17.0
18.1
19.2
20.3
21.4
22.5
23.6
24.7
25.8
26.9
28.0
29.1
30.2
31.3 1 gal 0.7 oz.
1 gal 2.4 oz.
1 gal 4.0 oz.
1 gal 5.6 oz.
1 gal 6.4 oz.
1 gal 8.0 oz.
1 gal 8.8 oz.
1 gal 10.4 oz.
1 gal 11.2 oz.
1 gal 12.8 oz.
1 gal 13.6 oz.
1 gal 15.2 oz.
1 gal 16.0 oz.
1 gal 17.6 oz.
1 gal 18.4 oz.
1 gal 20.0 oz.
1 gal 21.6 oz.
1 gal 22.4 oz.
1 gal 24.0 oz.
1 gal 25.6 oz.
1 gal 26.4 oz.
1 gal 28.0 oz.
1 gal 29.6 oz.
1 gal 30.4 oz.
1 gal 32.0 oz.
1 gal 33.6 oz. 1.4
2.0
2.7
3.4
4.1
4.8
5.4
6.1
6.8
7.5
8.2
8.8
9.5
10.2
10.9
11.5
12.2
12.9
13.6
14.3
14.9
15.6
16.3
17.0
17.7
18.3

Source: http://winemaking.jackkeller.net/hydrom.asp

Generally regarded as the best hotel in the North near Manila as well as the top beach resort in Clark, Clearwater maintains a consistent standard with respect to products and services. This hotel in Pampanga may not be a 5-star resort but visitors from Manila going to Angeles City and Clark Freeport regard Clearwater as the number one location for family outings as well as the best event venue for company outings, weddings and other events.

Comparison of crime rates between Philippines Angeles City and Clark Pampanga sheds light on the difference between the twin cities of Pampanga. Regular guests of Angeles City Hotels begin to migrate on base into hotels inside Clark Philippines not only for peace and quiet but peace of mind and a sense of safety and security.

The beach resorts, leisure parks and vacation hotels in Clark Pampanga offer a unique ambience that supports a laidback relaxing lifestyle. Many visitors travel north to Clark Pampanga from Manila to unwind and relax in these resorts.

To many visitors from Manila, a good hotel in Pampanga must be located in a city that is safe, clean and not so noisy. This hotel in Clark Philippines really fits those criteria. The location is convenient for visitors to go out of town from Manila in a short getaway with family and friends traveling north to Angeles City Clark Pampanga. Traffic along the North Expressway NLEX is always light and the new Subic Tarlac Clark Expressway ScTex takes visitors straight into Clark Freeport without going through any towns and cities along the way.

Guests enjoy spending time relaxing at Frolic Garden of this hotel in Clark Pampanga. There is a special feeling in this hotel in Clark Philippines makes you slow down and enjoy the ambience. Children like playing in the Family Cove of this Clark resort hotel. Hotel guests prefer Clark over Angeles City, Subic or hotel in Manila. This hotel in Clark Philippines has style and character. Guests often come back again to relax and enjoy the beautiful ambience of this hotel in Clark Pampanga.

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

Hotel Clark Philippines
Creekside Road corner of Centennial Road,
Central Business District, Clark Freeport Zone,
Pampanga, Philippines 2023

Tel: (045)599-5949 0917-520-4403 0922-870-5177

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

http://www.HotelClarkPhilippines.com

Email: Info@ClarkPhilippines.com

Getting to this hotel in Clark Philippines
After entering Clark Freeport from Subic, Manila, Dau and Angeles City, proceed straight along Clark’s main highway MA Roxas, passing Clark’s largest wine shop called Clark Wine Center on your right, continue to bear right making no turns at all, go past Mimosa Leisure Estate on the opposite side of the road, you will hit a major intersection. Go straight and the road becomes Creekside Road. YATS Clearwater Resort and Country Club is on your right just 200m down. Traffic in Clark Philippines is light so it should be quite easy for get to this hotel in Clark Philippines.

YATS Leisure Philippines is a HK-based developer and operator of clubs, resorts and high-class restaurants and wine outlets http://www.YatsLeisure.com

To inquire with the beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com