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