FWIW: I use a refractometer in the vineyard to get a reading of sugars.
At harvest, I use both a refractometer and a hydrometer and adjust both
for temperature. If there is much discrepancy I do it all over again
and try to figure out why. From then on, I use only the hydrometer.


On 2008-01-30 17:21:05 -0800, Wayne Harris > said:

> Being a Newbie, I have thousands of questions.
>
> Right now my question is about measuring sugar.
>
> I understand SG, how to use a Hydrometer, and how to calculate ABV.
>
> I also understand the BRIX to SG relationships. Brix=261.3*(1 - 1/
> sg),
>
> But degrees Brix and SG seem to accomplish much the same tasks. They
> both seem to be methods for measuring sugar in suspension in liquid.
> And from this, you can calculate several things, and you can time
> various winemaking steps.
>
> As a new winemaker, my instinct says to learn to both methods of
> measurement and both scales, but to be honest, i don't know why. While
> a hydrometer reads SG and a refractometer reads degrees Brix, to me,
> they are both indicators of the same thing.
>
> So, what method should i use?