Brix is measured using a Brix hydrometer, an instrument that determines the specific gravity of a liquid using the Principle of Archimedes. A Brix hydrometer is calibrated to read in degrees of Brix, or percent of pure sugar, at a temperature of 20°C. It provides a good indication of when fermentation is complete and the wine dry, usually when the reading is -1.0° Brix or less.
This Brix hydrometer also measures the temperature of the liquid.
Crushpad has a new Wine Community software called Crushnet that allows me to have real-time access to my winemaking status. Conveniently, the data is also sent to me via email where Brix and temperature measurements are displayed on a graph:
My next visit to Crushpad will be Saturday morning and this time, we'll be pressing the wine. Stay tuned!
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