Refractometer

Dual scale: Brix scale and specific gravity scale

With just a drop, instantly reads the amount of sugar in a liquid. Read as  Brix ⁰    degrees of Brix or SG (Specific Gravity)

With Automatic Temperature Adjustment  

Use  to test Fruit, vegetable, beer, wine, honey, any ferment or brew.

Degrees Brix (°Bx) i

For example “0”  (zero)  reads zero grams of sugar per 100 grams of liquid.

1 degree Brix is 1 gram of sucrose in 100 grams of solution

32 degrees Brix reads as 32 grams of sugar per 100 grams liquid or 32% sugar solution w/w. 

Another example  say 30 degrees Brix would  be as follows:

30 grams of sugar

70 grams water     (simple math 100 – 30 = 70)

100 grams of liquid = almost 3 fluid ounces would be 30% sugar.

200 grams of Tea = almost 6 fluid ounces would still be 30% sugar but contain 60 grams of sugar. and represents the strength of the solution as percentage by mass.  Brix tells us the dissolved solids (percentage mass of solute to solution - grams per 100 grams)  °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, and honey industries.

The Hydrometer and the Refractometer serves the same purpose. Brix being more accurate and “simpler” for some people.

 You want to take a initial reading at the start of your process.  Measure the “Wort” or water, sugar  and tea, etc. before you add in your yeast and/or bacteria and starter. Take a second reading when you believe your ferment is finished. Decide then to keep going or bottle or do a second ferment . If you're doing a second ferment and if you need to add more sugar you’ll take another reading. When finished take a Final Reading.   Keep records.

If you’re fermenting for the alcohol the Brix is the same as the Potential Alcohol when using a Hydrometer. Sugar is converted almost 1:1 to alcohol. Therefore a zero Brix or a  0.0000 SG would mean that there is no sugar left and all the sugar was converted to alcohol. Now remembering your first reading was say 5% then you can assume your ferment has 5% alcohol. If the Final Reading was 2%  then 5 – 2 = 3  the  you have 3% alcohol.

At the beginning of fermentation having "Potential Alcohol" readings higher than 13%  (SG ~ 1.100 / ~24 Brix) will usually inhibit the yeast's ability to start fermenting .  2 1/2 pounds of sugar per gallon is considered the highest amount of sugar most yeast can tolerate. 

For Kombucha, Cider Vinegar and vinegar in general, the Acetobacter, acetic acid producing bacteria, will convert the alcohol to acetic acid at almost a 1:1 ratio. Example a fine wine with say 7% alcohol will become a fine vinegar of about 7% acetic acid.

This is a simply quick overview. Although there is almost always some residual sugar remaining, remaining sugar sugars can be fairly well calculated using either the Brix or the hydrometer. The alcohol levels of Kombucha and other ferments that employ Acetobacter will have to add a third step. That is to determine the Total Acids (TA) . The TA is deducted from the initial reading then the potential alcohol can be calculated. For kombucha the alcohol percentage is typically very low around ½ of 1%  and the margin of error is typically that. However you will get a feel for where you are at and your production will be more consistent and more predictable resulting in a superior brew.

Refractor meter Brix ATC

ATC= automatic temperature control (adjusted for temperature differences automatically)  No need to calculate the temperature difference.

Dual scale: Brix scale and specific gravity scale

Full range: 0 to 32 percent

Includes screwdriver and pipette.

 Weight: 3 ½ ounces

Size: 6.88 x 1.57 x 1.57 inches

Shipping Weight: 9 oz.  

Package Size: 8.06 x 3.73 x 1.97 inches