Re: Hydrometer != Brix

The refractometer is a great tool to take out into the vineyard to check the
grapes before they are picked.  It is fine for checking the sugar in juice
to be used for making wine.  It is not very  good for checking the progress
of fermentation as you are finding out.  A hydrometer is better for this but
it too has problems.  Recently there were some posts where a correction
equation has been worked out that corrects the reading as fermentation
progresses so you can correct the refractometer reading to SG.

As far as using a hydrometer being a "pain and wasteful" ....  I really do
not find it very difficult to dip out a cup of juice and surely you do not
throw it away!  Just pour it back it.  As far as keeping things clean, that
is kind of a given.  You have to clean the hydrometer jar and hydrometer and
you have to clean what ever you get the drop out with to go in the
refractometer.  I just rinse the jar an hydrometer immediately after using,
put the hydrometer back in the jar, add a little sulfite solution, seal it,
and then rinse it again before use.  All part of the art of making wine.

Ray

"Barry" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> "Aaron Puhala" <[EMAIL PROTECTED]> wrote in message
news:<[EMAIL PROTECTED]>...
> > When you say "Brix Meter" are you talking about a refractometer??  If
so,
> > the reading you are getting is quite normal.  A refractometer is
affected by
> > the refractive index of any dissolved materials, including alcohol.  The
> > refractometer reading of 10 is simply picking up the affect of the
alcohol.
> >
> > CHEERS!
> >
> > Aaron
> >
>
> Yes, the "Brix meter" is a Refractometer.
>
> I liked how you can get a reading of sugar content (or so I thought)
> with only a drop or so of liquid.  Drawing out enough must to be able
> to use a Hydrometer is kind of a pain and wasteful, unless you are
> making a lot of wine.  Lots more surface area to try to keep clean
> too.
>
> So... it sounds like value of taking a reading of the Brix gets less
> and less informative as sugar is converted.  I guees the Brix to
> S.G./P.A. tables I've seen are only for the numbers I can get before I
> pitch the yeast.
>
> That certainly changes things.  Based on Brix readings I was thinking
> that fermentation had become stuck on this batch.
>
> Thanks!
>