So we made port this year, but my partner read the Brix wrong and we ended up mixing the brandy with 20 Brix wine. We were shooting for 15 brix from what started as 26. I would like to test the alcohol level of what we made and bring the concentration up to 20%. As there any simple ways to do this? We used one device that was way off. thanks marco
Are you trying to measure Brix (residual sugar), or alcohol? If Brix, use a hydrometer. As for alcohol, I have tried 'vinometers' - but they've been so inaccurate that I've given up. I've been searching for a less expensive, or used, ebulliometer - but so far, the only ones I can find are too spendy - anywhere from $700 to $1500. If anyone has one, or knows of one, or sale for less than $500, I'd be interested.
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