Opps. I missed this thread; apologies.

I have a standard reference on this subject; Polarimetry,
Saccharimetry and the Sugars by Bates, published by NBS (NIST) in
1944.

Here is the definition of 20 Brix from it:

21.606 grams of sucrose (table or beet sugar are 99 % sucrose; it's
close enough).

107.991 grams of solute (the quantity of sucrose above + distilled
water to this weight).


equals (at 20C)

20.0 brix
or 1.083 S.G.

(The liter is defined as 1000 cubic centimeters of pure water at a
specific temperature, this method ignores volume measurements and
sticks to weight, (mass actually) of both water and sucrose.)

I have a spreadsheet on all of this I can post, but it's probably huge
for this venue. (I corrected it for the changes in definition of mass
in air since published, not that it's significant here.)

Just email me and I can send it to all who are interested, or I'll
post if desired. I wrote a hydrometer calibration procedure that
refers to it too, but I wanted to test it out prior to posting and
have not got to it yet.
Regards,
Joe




"Negodki" wrote in message ...
"William Frazier" wrote:

Brix is a weight to weight term...grams of sugar in grams of solution. To
make a proper 20 brix solution you must weight 20 grams of sugar and
dissolve in enough water so the final solution weighs 100 grams. Lum's
dilution probably is quite close to actual 20 brix and for our winemaking
work is probably close enough. Negodiki's solution is a weight to volume
solution and will be off a bit...but again, probably close enough for
amateur winemaking.

Il n'y a pas d'ennemi à droit (I surrender)!

If Brix is indeed a "weight to weight" term, then Lum is correct and I am
incorrect. Since 1 ml of water (at STP) weighs one gram, one can measure the
volume of water rather than weighing it. The variation from STP (standard
temperature and pressure) is insignificant in this instance.

I apologize to Lum for arguing, and to the rest of you for confusing the
issue.