hist-brewing: Re: help with brix

Jerry Harder mastergoodwine at alltel.net
Wed Feb 16 15:32:54 PST 2000

-Tevildo. wrote:

> 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.

Yes that is entirely correct. but assuming 4/5 of honey by volume does exactly
the same thing.  If you want to talk "nitty gritty" and spend $200-$300 on a
honey refractometer, we can go there, but I think that is impractical for most
people on this list.

Master Goodwine

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