de sik wrote:

May I ask whether you make any deductions for TA and other non-sugar
solids or just take the readings of the refractometer as fermentable
sugar? I am considering to buy a refractometer, because I am beginning to
get fed up with the unreliable readings of the hydrometer.

Ed

No, I do not make any deductions for TA and other non-sugar solids from the
refractometer readings as I believe this to be insignificant. I do,
however measure pH - especially with reds and TA and pH with whites but I
do not use this information to adjust the refractometer readings.

I believe some winemakers tend to "Over Science" winemaking. Most of the
time getting in the right ball park is close enough. There are SO MANY
variables in Organic Chemistry - which is what wine making is all about -
that it is nearly impossible to compensate and or measure all the
variables. I am not saying that it is wrong to understand what you are
doing but there comes a point in which further knowledge does not
necessarily yield better results.