should not be exposed to concentrations of ethanol greater than 3%. To determine the amount of ethanol produced from a standard fermentation you will need to dilute your sample into a range that the ethanol sensor can measure.
You may want to start by diluting the product of the fermentation. For fermentations using beer or baker’s yeast, dilute by a factor of at least 1:3 to start. For fermentations from wine or champagne yeast, dilute by a factor of at least 1:6 to start.
Calibrate the ethanol sensor just before measuring the product of the fermentation. Make sure you use appropriate standards (e.g., 1% and 3% ethanol). For best results, use volumetric glassware when mixing standards and when diluting the samples to be measured.
Note: The ethanol sensor is not temperature or humidity compensated. A fresh calibration should be done just before measuring the samples.