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Calibrating your hydrometer is extremely important to establish accurate measurements in brewing, winemaking and other applications that rely on specific gravity or density.
Take a hydrometer, a clear glass vessel like graduated cylinder or hydrometer test jar, and distilled water.
Mostly hydrometers are calibrated for a certain temperature such as 60°F (15.6°C) and 68°F (20°C). Be sure that distilled water is at calibration temperature; otherwise you may have to adjust your readings accordingly.
Pour distilled water into the vessel until it can totally submerge the hydrometer without reaching the bottom.
Then gently put down the hydrometer into water allowing it to float easily. Rotate it gently so as to free any trapped air bubbles.
Look at where scale crosses with surface of water shown on hydrometer. This point tells about specific gravity or density.
If temperature of water is not equal to calibration temperature apply correction chart or calculator for this reading. Various kinds of hydrometers might require different corrective measure hence follow manufacturer’s guide books or consult online resources.
Adjustment screw/ weight on some devices can enable you gauge accuracy. Should you need, follow manufacturer’s instructions on how to reset things when adjusting this instrument.
Empty your vessel if first reading was off mark, rinse it out with distilled water and repeat process until results become consistent.
After being satisfied with your hydrometer’s correctness, make entries for adjustments made and keep this information for future reference by recording them down somewhere
Always keep your calibrator safe after making necessary adjustments against damages and miscalculations by placing it inside a protective case or a secure area away from any likely hazards.
With time, through regular calibrations, you can make sure that your hydrometer remains accurate in its measurements so as to obtain uniform results in brewing and wine making.
