It also includes a Baume scale which measures the percentage of acid contained in the must juice.
Charts* are available in PDF format to indicate:
* how to lower the level of alcohol by adding a specific amount of water to the must juice (depending on desired alcohol percentage desired);
* how to increase the level of alcohol with the aid of vinic alcohol;
* how to control and correct the must acidity;
* how to prepare “jeropigas” with the addition of Vinic alcohol (jeropiga is a sweet wine made by stopping the fermentation process by the addition of vinic alcohol to the must).
|Height x Diameter||290 mm x 18 mm|