hist-brewing: Re: help with brix

[bjm10 at cornell.edu]

On Thu, 17 Feb 2000, Dan McFeeley wrote:

> You're right -- it's not only naive to assume that all honeys are 78% sugar
> and 22% water, it's inaccurate.  The 78% is not a percentage of the total
> content of the honey, it's a percentage of the Brix reading.  Any honey

So, as a homebrewer, who is limited to measuring cups and spring scales, 
Brix doesn't do me as much good as would an actual percentage range to 
total weight.  What would that be?

I think I'll go consult a honeymakers' industrial group and find out.

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