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Re: must analysis

When analying freshly crushed grapes, even after I strain the juice, I find a

> significant difference between the Brix levels reasured by a refractometer and > when measured by a hydrometer. I suspect that it is due to suspended solids, > but which should I go by? > > The refractometer measures 22.2 and the hydrometer measures 23.5 on a red must, > with a SG of 1.095. > > On a white, the refractometer measures 18.5 and the hydrometer measures 22, > with a SG of 1.088. > > The problem is that if I go by the refractometer reading on the white, I should > add some sugar. > > Any suggestions? I hate to add sugar unless I have to. > > Lee

Do you clarify the juice before taking a reading, Lee? I find this makes for a more accurate reading with a hydrometer (usually reads slightly lower, by a degree or so, before clarification)

clyde

Reply to
Clyde Gill
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Clarification?

Reply to
Negodki

In theory filtering or clarifying juice by straining it is supposed to give you a more accurate reading by removing suspended grape solids. I have used a strainer and coffee filter and tried measuring both ways. If there is a difference, it is less than a percent or two. If you have a set of laboratory grade hydrometers, each set calibrated for a specific gravity range so you can get more accurate readings, I bet this would make a difference, as the theory certainly is sound. But if you are suing the same $5 hydrometer that most of us have been using since we got our first equipment years ago, then the difference most likely will not be noticeable.

Regards,

Deadend

Reply to
Deadend

I find it can be off by as much as 4% ( 1 Brix out of 23) and I clarify the juice by allowing the solids to settle out.... usually overnight.

clyde

Reply to
Clyde Gill

Ah, thank you. I do strain my must before taking measurements. The term "clarification" threw me, as I associate it with a long process including cold-stabilization and aging. I couldn't figure out how to do this to the sample in the time frame for making sugar adjustments. :)

Reply to
Negodki

OK. I got it. But how many Brix let produce how much alcohol? Grams or by volume? Ri

Reply to
Rainer ilgmann

Hmm -- we're talking about wine. If it's close enough and makes adequate alcohol, that's enough for me!

:)

Reply to
Greg Cook

You are correct, and the way you expressed it originally us correct, and I am completely in error, and I already apologized to you in another post in this thread. :)

I thought Brix was % sugar by weight = grams / ml x 100, but I guess (if it was) we wouldn't call it Brix, but %sugar. :)

Reply to
Negodki

No apology is necessary Negodki. The newsgroup is for exchanging different ideas. lum

Reply to
Lum

Joe, send me a copy and I'll put it up on the FAQ.

Anyone else have a related document, I'd be happy to do the same.

clyde

Reply to
Clyde Gill

Not really related, but if anyone is interested, I have a spreadsheet and word template set I created that keeps track of batches, bottles, etc. I can send to anyone or put up for post somewhere....

email: dallyn_spam at yahoo dot com please respond in this NG so others can share your wisdom as well!

Reply to
Dave Allyn

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