hist-brewing: Re: help with brix

[-Tevildo.]

I think it's rather naive to assume that all honeys are 78% sugars and 22% 
water. That leaves no room for any of the numerous other components (don't 
bother trying to tell me that amounts by volume are negligible), and ignores 
the natural variations between batches. You could, on the other hand, say 
that for all practical purposes 4/5 of honey by volume is fermentable 
sugars. That I wouldn't have a problem with.          -Tevildo.
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