Brix are a measure of the sugar in a solution. 1 degree Brix is 1% sugar.

If you are using a hydrometer you are measuring total density of the
solution, not the sugar content. The standard units of solution density are
Specific Gravity. If you are examining pure juice, then the dominant
component that effects density in the juice's sugar and a direct
relationship can be expected. (Within error limits)

But once fermentation begins the relationship breaks down. The hydrometer
still measures density, but now density is effected by the alcohol in the
wine. You can still use the Brix scale on the hydrometer but just realize
that it no longer has a direct relationship to % sugar. The Brix scale on
the hydrometer means one thing in a beginning juice and another in a
fermenting or finished wine.

Ray

"billb" > wrote in message
news:AGtwc.22423$lL1.16221@fed1read03...
> directly correlate-able?
>
> is one preferable to the other in certain instances?
>
> --
> billb
> Someplace between apathy and anarchy is the stance of the thinking
> human being
>
>