are brix and SG

Yes.

In my opinion and situation, no. Brix is *always* preferable because it's:

1) an industry standard. 2) less digits. 3) simple to get a ballpark figure on Alc. conversion

clyde Steelville, MO, USofA

Bill,

visit

and read all about is. Ed

"billb" schreef in bericht news:AGtwc.22423$lL1.16221@fed1read03...

Only under certain specific circumstances. SG is a measure of _total_ solutes in a solution (both fermentable and non-fermentable). Even suspended solids can have an effect on SG readings. OTOH - BRIX is only the _fermentable_ portion of that total. Thus, when non-fermentables are influencing our SG readings, these readings must be "interpreted" in order to derive the BRIX information.

It's not a matter of one or the other. SG is used to determine BRIX. Thereafter, all calculations are based on the BRIX information. HTH

Frederick

Yes, there are formulae and tables that compare brix to SG. Some people get down right religious on which ones to use so I don't.

Prior to fermentation, brix will give you a better handle on the sugar content. After the start of fermentation, SG measurements will tell you how it is progressing. I don't think of it as an either or case. I use both.

Brix are a measure of the sugar in a solution. 1 degree Brix is 1% sugar.

If you are using a hydrometer you are measuring total density of the solution, not the sugar content. The standard units of solution density are Specific Gravity. If you are examining pure juice, then the dominant component that effects density in the juice's sugar and a direct relationship can be expected. (Within error limits)

But once fermentation begins the relationship breaks down. The hydrometer still measures density, but now density is effected by the alcohol in the wine. You can still use the Brix scale on the hydrometer but just realize that it no longer has a direct relationship to % sugar. The Brix scale on the hydrometer means one thing in a beginning juice and another in a fermenting or finished wine.

Ray

hydrometer

so with a brix refractometer you always know the sugar %age regardless of the water or alcohol content.

Is that correct?

And with a hydrometer, assuming that alcohol has a lower SG than water, once alcohol enters the picture the hydrometer reading will be a little less.

or, to put it another way, 2 pounds of sugar in a gallon of water will have a higher SG reading than 2 pounds of sugar in a gallon of alcohol.

Is that correct?

No, a refractometer is affected by alcohol. It only works directly on juice. I think someone gave an equation to correct for alcohol but I don't have it. Anyway, it has the same problem as the Brix reading from a hydrometer.

That is correct. SG for water is 1.000, SG for alcohol is 0.791. 12% alcohol will cause quite an error.

You can apathetically accept the errors or you can try to correct out the anarchy! ;o)

Ray

I better ask Archie.