On Jan 31, 5:54 pm, pp > wrote:
> On Jan 30, 5:21 pm, Wayne Harris > wrote:
>
>
>
> > 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?
>
> You can use any method you prefer. There are others apart from Brix
> and SG, for example, Baume and Oechsle, but they all do pretty much
> the same thing. Practically, you might have to translate from one
> scale to another at times, but you can use an inexpensive triple scale
> hydrometer for that.
>
> One thing though - you can't use the Brix scale on a refractometer
> directly to measure the progress of fermentation because alcohol
> skewes the values. Use the hydrometer for that purpose.
>
> Pp

Unless you are in the UK where triple scale hydrometers made after
1983 seem to feature a different version of PA to anyone elses heh
heh...