"Negodki" wrote in message
...
"Negodki" wrote:

Second, make up a 20º Brix solution (weigh 20 grams of sugar into a
measuring cup, add water to 100 ml, and stir well).

"Lum" wrote:

Brix is defined as grams of sugar per 100 GRAMS of liquid. A 20 Brix
solution can be easily made by adding 20 grams of sucrose to 80
milliliters
of water. See Ough "Winemaking Basics," page 260.

I said, "Weigh 20 grams of sugar INTO a measuring cup, [then] add water TO
100 ml". This is the standard laboratory method of making a solution of
any
particularly (percentage) strength (although with very small percentages
one
makes a stronger solution in this fashion, and then dilutes to achieve the
desired percentage).

Since 20 grams of sugar in solution will only displace 12.9 ml (at
standard
temperature and pressure), you need to add 87.1 ml of water to achieve a
10%
solution. This is precisely what the laboratory method does. Your method
would yield 92.9 ml of 21.5 % solution!

I discussed this in a recent thread. The value of 0.645 ml per gram of
sugar
is from The American Wine Society's book, and appears in many other
sources.
The laboratory procedure is from my college texts, and appears in
thousands
of other sources.

I stand by the method I posted and by the reference I quoted. Try it.
lum