On Mar 25, 7:35*pm, Marshall Jose > wrote:
> Erroll Ozgencil wrote:
> > We use hydrometers to gauge sugar content. Since hydrometers measure
> > solubles solids and soluble solids are mostly sugar in wine grapes,
> > that works pretty well. In researching raspberries, I found that sugar
> > can make up a much smaller fraction in other fruit. A clear sample of
> > raspberry juice might measure 9 Brix, but contain only 3 g/100g sugar.
> > More detail he
>
> >http://www.washingtonwinemaker.com/b...far-can-you-tr...
>
> > If we're just talking about raspberries, that may not be a big deal.
> > It's unusual to make wine from 100% raspberry juice - I've never done
> > it with more than 25%. So, for the entire must, the error is a lot
> > smaller. Might be a problem with other fruit though.
>
> > Erroll
> >http://www.washingtonwinemaker.com/
>
> Well, this is why the big winemakers send their samples to a lab with
> GC/MS and titration equipment. Of course, they have much more to lose if
> they have an "off" batch.
>
> I guess the big deal for us hydrometer users is that non-assimilable
> solutes contribute to density in the same way as assimilable solutes,
> and the hydrometer can't tell us what the ratio is. However, it can tell
> us how much assimilable solute has been metabolized by the yeast, which
> is still a useful piece of information.
>
> Marshall

Thank you Erroll. And Marshal you are exactly right.

just because we have been using hydrometers for "ever" doesn't mean it
is the best.