People have asked if I would provide some simple instructions on how I measure the Sugar content in Rum. Below are listed the few simple steps needed to make an estimated calculation.
You will need the following:
- The Rum you want to measure. With the equipment I use, this requires at least 21cl of rum.
- A Hydrometer/Alcoholmeter capable of measuring with high precision. I use 6 different Alcoholmeters, each covering a range of 10% with a precision of 0.1% (e.g. 0-10%, 10-20%, 20-30% .... ).
- A Beaker in which the rum is measured. I use a 250mL beaker with a diameter of 3cm (That's why I need at least 21cl to do a measurement).
- A Thermometer to measure the temperature of the Rum.
- My conversion table
- Temperature correction table if Rum is not 20 degree Celsius
The steps are as follows:
1. Pour 21cl of rum into the beaker. Measure the temperature to make sure it's 20 degree Celsius (if not, you have two options, cool/heat the rum to 20 degree Celsius or make a note of the temperature and use a correction table later).
2. Using the Alcoholmeter, measure the % abv. level of the rum. Make a note of the measurement. If the measurement is not done at 20 degree Celsius, use the temperature correction table to find the % abv value at 20 degree Celsius.
3. Read the % abv. listed on the label. Make a note of the value. According to EU regulations, the % abv listed on the label must be within 0,3% accuracy of the rums actual % abv.
4. Use my table and the two values found in step 2 and 3 above (example values are 35.3% and 40%) to find the sugar level in gram/Liter. In this example, I measured 35.3% so the sugar in g/L ends up somewhere between 15 and 19 g/L. In this example I would say 18g/L.
If you don't have a temperature correction table for your Alcoholmeter (In case you measure the % abv at a temperature other then the one your Alcoholmeter is calibrated at (normally 20 degree Celsius)), use a search engine and look for "Correction Table for an Alcoholometer Calibrated at 20oC"