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Making Wine from Kits for Beer Brewers
High End and Low End Kits
This week I take a look at what’s needed for the average beer brewers to make wine from a kit. Making wine is actually an order of magnitude easier than brewing beer, though it requires more time to age. The good news is that the average beer brewer already has the equipment needed to make wine from a kit.
Wine Making for the Beer Drinking Crowd
I’m not a wine guy. We have a dozen or more bottles of wine people have brought to the house as gifts when we have a party, and they basically sit unopened until the next time we have a party. My preferences are beer, mead and home made cider, though I’ll occasionally have wine with a nice meal.
Nevertheless I started to dabble in wine making to develop a basic understanding of it for future additions to BeerSmith as well as a supplement to mead making, and was surprised how easy it is. Here are some of the things I’ve learned:
- Making wine from a kit is very easy – you’ll spend more time cleaning and bottling than actually making the wine You can keg your wine – no need to mess with bottles if you already have a keg system – just run the keg at very low pressure to avoid carbonating the wine. If you want to bottle there are also corking options (Zorks) that don’t require a corking machine. It can take anywhere from 3 months to a year or two to reach peak flavor, so patience is required. The average beer brewer has all of the equipment Already to make wine from a kit.
Making Wine
If you can mix ingredients with water in a bucket you can probably make wine from a kit. Sanitize everything just like you would for beer making. Primary fermentation can be done in large plastic fermentation pail, and all you have to do is follow the instructions and mix the grape juice with some water, yeast and sometimes finings. After little more than a week, you transfer from the primary to a secondary (usually a glass carboy) and let it sit for another week or two. Then you transfer again, stabilize the wine by adding some sulfites/sorbates and add finings to clear it. Wait a few more weeks for the wine to completely clear and then add the flavor pack (if there is one) and bottle or keg it. Some higher end kits require an additional racking and time before bottling. Finally the waiting game begins as it often takes anywhere from a few months to a year or more to reach peak flavor.
The only equipment the average beer brewer might not have is some kind of “degasser” (Amazon Aff Link – this is the one I use) which is a paint stirring or whisk device that is used with a drill to remove the CO2 from the wine, usually before clearing. Also if you want to bottle your wine you may need to get bottles and a corker, though I’ve had success using Zorks (a press-in plastic cork) (Amazon link) and a rubber mallet instead. Since standard wine kits are 6 gallons (23 liters) you may also need a larger carboy for aging.
Brad’s Guide to Selecting Wine Kits
It takes about 15-18 pounds of grapes to make a single gallon (4 liters) of wine which works out to as much as 108 pounds of grapes for a 6 gal (23 l) batch. These are wine grapes – not the grapes you get from your local supermarket.
You will probably not be shocked to hear that a sub-$50 wine kit that makes 6 gallons (23 l) of wine does not actually have 108 pounds of concentrated high quality hand picked designer vinyard grape juice in it! To make the $40-50 kit a lot of corners are cut, only a few liters of juice is included, fruits and sugars are added, and you will actually get something closer to a wine cooler in terms of body and flavor.
The more you pay for a wine kit, the more you get in terms of not only the amount of juice, but also the quality of the ingredients. However, the more expensive kits also get closer to the real ingredients wine makers use, which means they require more aging – as in years of aging. Also red wines require more time to age than whites because red wines are made with the grape skins included in the must, which means they have more bitter tannins that take longer to break down and mellow.
To summarize: Higher priced kits have higher quality ingredients, more quality grape juice, and take longer to age. Reds take longer to age than whites.
The Wine Cooler Quality Kit ($40-60, 4-6 weeks total time)
Many people start making wine with these “fruity” kits, which (as of this writing) are in the $50-70 range. They generally include only 5-7 liters of actual grape juice for a 6 gallon kit, but also include a flavor pack (often called the F-pack) that you add just before bottling to give it some body and fruity flavors. If you follow the instructions you will get a low gravity, low alcohol, low body wine perhaps in the 5-7% alcohol range. Many home wine makers boost the alcohol up to 9-12% by adding 3-4 pounds of sugar, though this does nothing to increase the body.
These kits often compensate for the low body and lower quality juice by adding either artificial or natural fruit flavors in the flavor pack. They can be quite enjoyable and drinkable if you pick a fruit you enjoy, and are often served chilled and even carbonated. They are also ready fast – often drinkable within 4 weeks though they will get better if you can give them another month or two.
Kits in the “wine cooler” group: Summer Breeze series from Mosti Mondiale, Orchard Breezin’ from RJ Spangols and Island Mist from Winexpert (Amazon Aff Link)
Mid Grade 10-12 Liter Kits ($70-110, 3-12 months total time)
These kits include roughly 10-12 liters (2.5 gal) of a blended grape juice, and you add water to make a 6 gal (23 l) wine. This means they have medium body and also a higher alcohol content. Most ferment out in the 10-13% range which is average for a wine. You will get better aroma, and better body from the wine. While they can be ready to bottle in as little as four weeks, they generally must be aged a minimum of 2 months and will likely improve with time up to a year or more.
Some red wines include grape skins which will improve the body and flavor, but these kits also take more time to age due to the tannins added. If you are patient, you will generally get a pretty decent quality table wine (or better) from a mid-grade kit.
Kits in the mid-grade group: World Vineyard from Winexpert, Vintner’s Reserve from Winexpert (Amazon Aff Link) Cellar Craft Sterling, Grand Cru International from RJ Spangols, Grand Cru from RJ Spangols and Vinifera Noble from Mosti-Mondaile
High Quality Kit (Juice in Box)
High Quality Kits ($120-190, 6-18 months total time)
These kits include 15-18 liters (4-5 gallons) of high quality wine grape juice and only require 1-2 gallons (4-8 l) of additional water. The kit itself weighs 45 lbs (20 kg) or more! They generally ferment out in the 12.5-14% alcohol range, while still retaining strong body, flavors and aroma. The juice used is often from specific wine growing regions and is made from specific grape varieties instead of being mixed of blended. Red wine kits in this group often include grape skins or rasins which add flavor, body and aroma but also increase required aging time, and oak powder or chips are often used.
They look expensive, but even a $200 super premium kit translates to a per-bottle price of $6.89 for the finished wine (not including bottles/corks) which is cheaper than the average $10-12 table wine here in the US.
While they can make exceptional quality wine, the downside for these kits is the aging time required. Generally they can be bottled in 6-12 weeks but will require anywhere from 9-18 months to reach peak flavor, and may continue to improve for years. As with other kits, white wines will reach peak flavor well before reds. Its best to bottle these kits and then set them aside, then mark your calendar in 6-9 months to give them a sample tasting. Also be sure to use high quality corks (or Zorks) as lower quality “aggregate” corks are generally good for less than two years.
Kits in the high-grade group: Eclipse from Winexpert(Amazon Aff Link) Selection Series from Winexpert, Showcase Collection from Cellar Craft, En Primeur from RJ Spangols(Amazon Aff Link) Cru Select from RJ Spangols, Rennaissance from Mosti Mondiale, and Cellar Classic from RJ Spangols
Specialty, Dessert and Limited Release Wine Kits (Generally expensive, 6-18 months time)
This is a “catch all” group which includes very high quality “23 liter” kits, limited release kits that manufacturers release only for a short time, dessert wines, and also specialty wines like ports.
The “23 liter” kits require no water addition and are basically prepared wine must that you ferment at home. They are expensive, but also use high quality ingredients that should yield exceptional quality wine. They can be bottled in four months, and require 9 months to 18 months to age.
Dessert wines usually make smaller batches of 11.5 liters (about 3 gallons) and do not require water additions, but are sometimes fortified with sugar to increase alcohol content. They can be ready to drink in as little as three months, but will improve if you can wait a year or more.
The seasonal “limited release” kits are often released each year starting in August and ending in November. They usually include wine styles and regions that are not in the regular line of kits and can in some cases sell out very quickly.
If you have the patience, wine making can be a rewarding adjunct to your traditional beer offerings that can be fun to play with. Thanks for joining me on the BeerSmith Home Brewing Blog. Be sure to sign up for my newsletter or my podcast (also on itunes…and youtube…and streaming radio station) for more great tips on homebrewing.
Books on home brewing
My home brew book collection
On this matter I have a few, I have well over 30 books on the subject and I would be the first to say that this is too many. One or two good books will have more than enough information. If you brew kits the instructions are included so no book needed. Country wine making demands a good book or web site and hopefully one day this web site will mean you only need to buy a book because you want one and not because it is essential. If I lost all my books and was allowed to buy just a few then I think this would be a tough choice. Some of the books I most like are hard to get like “Wine Making in Style” and “Prize-Winning Recipes for Homemade Wines”. “First Steps In Wine Making” is still available and has been around for donkey's years, I and others rate this book as pretty good. To a degree all my homebrew books show their age. I do not mean the condition I mean home brewing has moved on. It's got much better but the contents of some books are still back in the 70's when people had different tastes and wanted different things from home brewing. I tend to find that the books either go fully with additives or try to do things too natural e. g. not putting in yeast. I guess we all have different styles but few books reflect this. They tend to do things one way the other. Books prior to the 70’s tended to have a natural but risky method of wine making, 70’s style books tend to be more focused on additives and on styles of wine that have long since been abandoned. The 80’s & 90’s were not bad.
When it comes to beer making I quite rave about "The Complete Joy of HomeBrewing" I love to look through it and yes it goes into it in more detail than I will ever need but it is presented well. I reckon Dave Lines books on brewing have got to be an all time favourites.
I was just playing around on the site with links to Amazon for visitors that needed more information than is here on the site. I set up a self optimizing Amazon link on the Cider page. Amazon try to work out what the visitors will be interested in and in the link they show the top three item of interest. Sometime it’s quite good and sometimes its not e. g. they show apple computer products. The most common books people buy from the cider link is making cider on a small scale. A book I do not have. Maybe a Christmas present request to Heather.
Brew Books - The Complete Joy of HomeBrewing
Guide to home beer brewing *****
Want to know more about beer brewing beer in an easy to read yet in depth way? Then my favourite book is The Complete Joy of Homebrewing it manages to go into good detail and still keeps it easy to read at the same time. If you want a copy then I have included a link to amazon. co. uk so you can read the current reviews. At time of writing this book got the maximum rating of 5 stars.
Making Wines Like Those You Buy by Bryan Acton and Peter Duncan
Time has not been kind to the contents of this book. Dave line's excellent book “Making beers like those you buy” has stood well to the test of time but not so this book. The reason is the wine drunk in the 70s in the UK were not to be imitated but the beer were excellent. Wine making has really improved and it hard to get cheap plonk that is not pretty good and commercial wines now are hard for the homebrewer to beat especially if you follow a 70s recipe. On the other hand today's commercial beers will struggle to be as good as home brew beer.
The book is most bizarre it matches the recipes to wines that you never here much of these days. It has a bizarre range of diverse recipes that all tend to taste like a Hock. How can this be? Why not appreciate damson wine as damson wine and apple wine as apple wine. If you want Hock the go buy some. Well that my view.
Value for money **
Guide to home wine making **
So why, when I rate it as poor have, I got two copies? Just my luck I bought one copy new and I bought a job lot of book from eBay and a copy was sneaked in. Should have asked the seller to bin it and save me a bit on postage.
St Michael Home Made WINES & BEERS by Ben Turner
Nice introduction lots of photos. It’s out of print but sometime you see this book in the charity shops. Brew books are less prevalent in charity shops.
Value for money OUT OF PRINT
I have allotted the following star ratings which generally appear to agree with Stefhan’s reviews above.
* = Don’t bother, ** Not very good, ***O. K., **** Very Good, *****Excellent
Underlined text denotes new or significantly amended items.
NOTE:- All these recipe books cater for “extract” brewers & “mashers”.
150 Classic Clone Recipes from BYO ( Www. byo. com )
Guide to home brewing ***
A glossy magazine rather than a book, freely available in the U. S. but the only retailer I could find in the U. K. was Www. beertech. co. uk , selling at Ј5.49 inc. delivery (limited stock), this worked out at less than 4p for each tried & tested recipe, excellent value for money. About ѕ of the recipes are for American brews with England, Ireland & Scotland taking up about Ѕ of the remainder. To me, the more interesting recipes were the Duvel, Orval, Westmalle, Bass, Fullers, S & N, Theakston, Sam Smith, Beamish, Guinness, Murphy’s & Traquaire House brews. As the magazine is aimed at making “clones” rather than “styles”, the recipes are rather complex, using grains etc. that are not readily available here in the U. K. I sometimes get the impression that BYO have a motto “Why use 3 ingredients when you can use 10!” (This is MY personal opinion.) This is essentially Just a recipe book hence only a *** “Guide” rating & you may consider the “Recipes” rating to be slightly on the generous side, depending on your nationality. A very good & interesting investment.
A Guide To Craft Brewing by John Alexander (The Crowood Press).
Guide to home brewing ****
This book is really aimed at the dedicated masher which may limit its appeal somewhat. It is full of some quite complex technical data and contains 35 “British” and 13 “Continental” style recipes. I thought the use of monochrome photography in a 2006 publication let the book down somewhat.
Brewing Beers Like Those You Buy By Dave Line (Amateur Winemaker; Reprint edition ).
Guide to home brewing ****
To me, Dave Line is the C. J. J. Berry of home brewing. My Recipes & Overall ratings of this book have been downgraded as it is a bit dated, some of the beer styles he tries to emulate (over 100 in the original book) are no longer available, the ingredients available have altered over the years and there are a few mistakes but Dave, an entertaining writer, was a pioneer this field and did a great job!
Brewing Beers Like Those You Buy By Dave Line (Amateur Winemaker; Revised 1995 ).
Guide to home brewing ****
My old, ex-charity shop book is literally falling apart & so I invested in this “new” edition which has been up-dated & revised somewhat by Roy Ekins, another well respected beer & wine author. The main changes are replacing invert sugar & glucose chips by a similar amount of brewing sugar & some of the errors have been corrected although I’m still not happy with the Arkell’s Brown Jack recipe. Unfortunately the amounts of hops used have not been revised, some of Dave’s original figures were sometimes a little erratic but the alpha acids of hops change from year to year. Hallertau hops had around 4 or 5% alpha acid when Dave wrote his book, to-day the figure is nearer 2! I still consider this to be a very good book.
Brew Your Own Real Ale At Home by Graham Wheeler & Roger Protz (CAMRA Books).
Guide to home brewing *****
One of the best home brewing books available, very well researched and written with over100 named beers to emulate. This book inspired me to produce my own beer design calculator. Graham’s books always quote the hops alpha ac >
Other, equally rated books of theirs include Brew Classic European Beers At Home & Brew Your Own British Real Ale At Home.
Great Beer Guide by Michael Jackson (Dorling Kindersley).
Guide to home brewing 0
Pictures of the bottles & glasses, complete with descriptions, of Michael’s 500 favourite beers in the world. The pictures alone will make you drool. A fabulous book, the pride of my bookshelf. Available at most Public Libraries now.
Michael Jackson’s Beer Companion.
Guide to home brewing **
A book absolutely full of information & history associated with all types of beers. Whilst not aimed at the home brewer, there are quite a few useful snippets of useable information such as Highgate Mild has an O. G. of 1035.5, is 3.2% ABV, made from 6 different malts& brewing Sugars (mainly pale, crystal & black) giving a colour of 63EBC & Goldings are used with no late or dry hops. Truly a very good beer companion.
Real Ale For The Home Brewer By Marc Ollosen .
Guide to home brewing ****
Some very good recipes.
Award Wining Wines By Bill Smith (Nexus Special Interests)
Guide to home wine making *****
The very big problem with this book is the very small print which makes it very difficult for me to read, hence the churlishly lower Overall rating. A well written book only contains about (excellent) 30 recipes of varying difficulty & styles, but it does cover many aspects of wine making, giving lots of advice on recipe design & how to improve wine quality.
Common-Sense Wine-Making By Anne Parrack (Amateur Winemaker).
Value for money OUT OF PRINT and NOT readily available.
Guide to home wine making *****
A useful, well researched little book containing some good recipes & advice although possibly a little dated.
First Steps in Winemaking By C. J. J. Berry (G. W. Kent; Reprint edition).
Guide to home wine making ****
Many people, including myself, will always remember the great contribution to home wine making and, to a lesser degree home brewing made by Cyril Berry, he virtually pioneered home winemaking in the U. K. This book, first published in January 1960, is still selling strong, after over 46 years! To-day some of the recipes may seem a bit bizarre, Birch Sap, Bramble Tip & Oak Leaf wines for example and I think some (most) use too much sugar, also I do not normally believe in adding tannin to white wines. But, having said that, the millions of people who, like me have bought this book, think he must have got most of it right. Overall a very well written & comprehensive book but, unsurprisingly, a little dated.
Another popular book by C. J. J. Berry is 130 New Winemaking Recipes .
Home Made Wine By Judith Erwin.
Guide to home wine making *****
A slightly expensive but beautifully presented book, full of superb photos and good recipes.
Home Wine Making By Paul & Ann Turner.
Value for money OUT OF PRINT but widely available.
Guide to home wine making *****
Very easy to read with its nice & simple layout & clear photographs, the recipes aren’t too bad either.
A slightly expensive but beautifully presented book, full of superb photos and good recipes.
Home Wine Making Step by Step By Jon Inverson.
Value for money N/A
Guide to home wine making N/A
This book is intended for a specialist American market and thus cannot be rated using the normal criteria.
* Making Wines Like Those You Buy by Bryan Acton and Peter Duncan. (Review copy dated 1993 – may not be relevant for later impressions!)
Value for money 7 th IMPRESSION OUT OF PRINT but readily available via the internet.
Guide to home wine making **
As Stefhan says in his review, time has not been kind to this book. The very first recipe calls for (Allinson’s) Bread yeast! Confusingly, some recipes are for 4.5 litres, others for 20, personally I think it is easier to scale a recipe up rather than down, also I personally know that it is much easier to shift 4.5 litres of rubbish than 20! (That is my basic home-brew philosophy as All home brewers/winemakers can easily produce rubbish, sometimes at some expense.)
Must By Gerry Fowles.
Guide to home wine making ****
A wine maker’s handbook that contains no recipes & is made up from articles in an old quarterly magazine “Wine For All Seasons”. Because of its roots, the book can be hard to follow, complex in content and the information incomplete. Despite these comments I find it essential when designing wine recipes.
* Progressive Winemaking by Peter Duncan and Bryan Acton. (Review copy dated 1982 – may not be relevant for later impressions!)
Value for money 18 th IMPRESSION OUT OF PRINT but readily available via the internet.
Guide to home wine making ***
How disappointed I was with this book after seeing other well-known authors paying homage to it. It is basically quite a big (425 pages) technical book that has not aged too well as it uses Imperial measures &, confusingly, some recipes are for 1 gall, others for 5 galls with the latter sometimes calling for over 40lbs of fruit! (See “Making Wines Like Those You Buy” comments.)
The Art of Making Wine and Liqueurs By Betty Sampson.
Guide to home wine making ****
A slightly expensive book that contains a good selection of over 100 recipes.
The Encyclopaedia of Home Winemaking By Pierre Drapeau & Andrй Vanasse.
Value for money N/A
Guide to home wine making N/A
This book, translated from French, is intended for a specialist Canadian/American market and thus cannot be rated using the normal criteria.
The Gervin Recipe Book By Gerry Fowles.
Guide to home wine making *****
A little booklet with 36 recipes ranging from the very easy to The very complex. Useful notes accompany the recipes.
* Winemaking in Style By Gerry Fowles.
Guide to home wine making *****
Basically a combination of Gerry’s “ Must” plus “Winemaking in Style” plus lots more. It probably contains more information than the average home wine-maker would ever need. There are about 80 recipes ranging from the very simple to the very complex, each one has a good write up with expected parameters (alcohol, acidity etc.).
Gerry has written several other very good wine books.
Boots Book Of Home Wine & Beers Making By Ben Turner.
Value for money OUT OF PRINT but readily available via the internet.
Guide to home brewing & wine making ****
Unfortunately the wine recipes all seem to contain 250g of grape concentrate, which I find a little irritating & limiting. This limitation is mitigated somewhat by the book being well written & illustrated, with a lot of information & good recipes.
St Michael Home Made Wines & Beers By Ben Turner (First published in 1979 ).
Value for money OUT OF PRINT but readily available via the internet.
Guide to home brewing & wine making ****
This is probably the same book reviewed above by Stefhan; I too found it to be well illustrated, with some good recipes and information it has dated very well.
St Michael Home Made Wines & Beers By Ben Turner (First published in 1982 ) .
Value for money OUT OF PRINT but readily available via the internet.
Guide to home brewing & wine making *****
This is another version of the above book, and what a difference! Most of the photographs/illustrations have been replaced by wonderful works of art & botanical paintings from various Museums, Galleries, private collections etc. The recipes have now been allotted to the 12 months of the year and the text is not as beginner biased, although they should still find it suitable for them.
Wine and Beer Makers Year By Roy Ekins.
Guide to home brewing & wine making ***
Not a bad book but I thought it a little dated.
1000 Wine & Beer Making Hints and Recipes By Ben Turner (St. Michael).
Value for money OUT OF PRINT & not readily available.
Guide to home brewing & wine making *****
There are only 120 recipes or so in this book of over 380 pages but they include beers, wines, ciders, meads, cordials & VINEGARS! Most of the book is dedicated to techniques with some very useful information included. It is remarkably up to date despite being over 20 years old. A good book for beginners & intermediate readers.
* Thanks to Stefhan’s bulk-buying of books, he was able to pass these on to me. This is the embodiment of our mutual hobby, people helping each other. THANKS AGAIN Stefhan!
Old Books There are many of these to be found on the internet, in Charity Shops, Jumble Sales etc. Some are very good but possibly dated, some are quite dire. Beware of any books where most the recipes have excessive sugar (1.5Kg/3lb or more), and never float toast or bread in your wines, with or without yeast!
Note:- Some of the older wine books add the juice of oranges and/or lemons for acid, this can be a bit hit & miss, how big an orange or lemon? How ripe is it? Personally I would use 1 level tsp (5g) of acid (citric, malic or preferably tartaric) to replace each fruit. I would also generally forget about any added tannin for WHITE WINES ONLY.
I would suggest you read other peoples’ reviews, and don’t forget, Those written here are only the reviewer’s Personal opinionS, and you may well disagree with them all completely!
No responsibility is assumed or implied for anything that happens as a result of reading these views.
Home Brewing & Wine Making
Friday, April 27, 2012
Kegco Standard Party Beer Dispener Keg Tap Kit S1PK-5T
Kegco Standard Party Beer Dispener Keg Tap Kit S1PK-5T
Kegco
(Visit the Hot New Releases in Home Brewing & Wine Making list for authoritative information on this product's current rank.)
Review & Description
The Kegco Standard Party Kegerator Kit is the fast and easy solution to having a kegerator in your home without having to drill through your refrigerator. No Installation Required with the Standard Party Kit. Includes Commercial Grade Double Gauge Co2 Regulator / Includes D system Lever Handle Keg Coupler which can Tap all Domestic Kegs / Includes 2 Feet of Beer Line with Picnic Faucet / Includes New 5lb Aluminum Co2 Tank / No Installation Required with the Standard Party Kit
Product Details
- Amazon Sales Rank: #10825 in Kitchen & Housewares Brand: Kegco
- Standard Party Kegerator Kit is the easy solution to having a kegerator in without have to drill Commercial Grade Double Gauge Co2 Regulator D System Lever Handle Keg Coupler which can Tap all Domestic Kegs 2 Feet of Beer Line with Picnic Faucet Includes New 5lb Aluminum Co2 Tank
Sanke Tap to Homebrew Conversion Kit, Ball Lock Disconnects
Sanke Tap to Homebrew Conversion Kit, Ball Lock Disconnects
By Kegconnection
(Visit the Hot New Releases in Home Brewing & Wine Making list for authoritative information on this product's current rank.)
Review & Description
This kit includes two 1/4MFL tailpieces, liquid and gas MFL ball lock disconnects, 5/16 and 1/4 barbed swivel nut set (for connecting lines to Converted Sanke and disconnects on gas and beer lines) and two stainless worm clamps. To use this kit take beer and gas line off of your existing Sanke tap. Remove the tailpieces you removed line from and replace with the 1/4 MFL tailpieces in kit. Put 5/16 Swivel nut on your gas line and 1/4 on your beer line (for 3/16 line dip line in boiling water for 30 sec and it will slip on easily) then tighten down with worm clamps. You can now go between the Sanke tap and homebrew disconnects by unscrewing swivel nuts and screwing back on the connection you need.
Product Details
- Amazon Sales Rank: #8656 in Single Detail Page Misc
- Convert Your Beer Lines to Use with Homebrew! Easy Swap Design Between Your Sanke Tap & Homebrew Disconnects!
Thursday, April 26, 2012
Fluke Ti100 Industrial Thermal Imager
Fluke Ti100 Industrial Thermal Imager
By Fluke
(Visit the Hot New Releases in Home Brewing & Wine Making list for authoritative information on this product's current rank.)
Review & Description
A Fluke thermal imager can save you time and money by finding potential problems before they become costly failures. With the innovative features and functionality in the Fluke Ti125 Thermal Imager and 160 x 120 resolution, you can perform infrared inspections faster and more efficiently, and thoroughly document problem areas for additional follow-up. Exclusive IR-OptiFlex™ focus system - Ensures that images are in good focus from 1.2 meters (4 feet) and beyond for optimum image clarity and scanning convenience. For shorter distances change to manual mode with the touch of a finger. Multi-mode video recording - Delivers focus-free video in visible light and infrared with full IR-Fusion. Electronic Compass (8-Point Cardinal) - Lets you easily communicate the location of problems Specifications: Resolution: 160 x 120 Temp Measurement Range: -20 °C to +250°C (-4°F to +482 °F) Thermal sensitivity (NETD):≥ 0.10 °C at 30°C target temp (100 mK) IR-Fusion® viewing mode: IR only Emissivity correction: N/A Voice annotation: N/A Battery: Field replaceable, rechargeable (1)
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