 So we're going to do our final gravity check on it to see and then we'll be able to compare where the gravity was at first So the original gravity where the final gravity is and then we can work out exactly how much alcohol we've produced so to clarify the gravity is What you call specific gravity is the civic gravity density, I guess so at this point we'll just take a sample And this is a refractometer so this is not the most accurate tool we use hydrometers Later, but for this process. It makes it really easy. We don't waste a lot of stuff And when you work with the hydrometer you have to to calculate with the temperature The sugar right right, but with a refractometer you don't have to worry about the temperature It's how the light passes through the sugar So yeah, you just put a little sample over the over the glass piece It kind of push you down get all the air out of it. And so when you look through there Then you'll see how many degrees bricks are on there, so it's It's about 14.2. So that's how we measure the beer. We take our starting point How much sugar we got at the start? Yeah, and how much sugar if we got at the end and then the difference We can convert to give us the alcohol by volume. So first what we need to do is we need to there's a temperature adjustment So we need to make sure measure the temperature first. This is seven degrees That's because the colder liquid gets it gets more dense But as it heats up it gets less dense So this is a saccharometer from a scale of 10 10 to 10 20 the yeast Basically will eat the sugar in eating the sugar. It will then turn it into alcohol and Carbon dioxide so that's where that's where our bubbles come from in the beer the carbon dioxide Yeah in the natural fermentation process and so as you can imagine as the yeast turns some of the sugar into alcohol The density will get less and less and less because alcohol is less Alcohol is lighter exactly less dense than than sugar 4.5% is bang on the Alcohol that we're aiming for for this beer. So that's great. We had the right starting gravity We had the right final gravity and that means that the beer is consistent with what we're trying to brew a 4.5% best bitter