SUCROSE CONVERSION TABLE FILE CODE 135-A-50 JANUARY 1981 SOURCES Refractive Indices of Sucrose Solutions at 20 Degrees C. (International Scale, 1936) ... DEGREE BRIX APPARENT SPECIFIC GRAVITY @ 20/20 DEGREES C. WEIGHT/GAL. IN AIR AT 20 DEGREES C. POUNDS SOLIDS PER GAL. 1.3330 0.0 1.00000 8.322 .000

Degrees Brix. At Specific Gravity 20º/20º C Weight/Gal In Air at 20º C Pounds Solids Per Gallon Pounds Water Per Gallon Brix Conversion Chart 34.0 1.14855 9.558 3.250 6.308

Regardless of the composition of the solution, the Brix reading expresses the soluble solids content of the solution in terms of a Brix value corresponding to a pure sucrose solution of the same specific gravity. The final Brix measurement of liquid packing media in canned fruit and similar products depends largely on four factors: 3.

Brix Chart Brix Specific Gravity Weight Per Gallon Pound Solid Refractive Index 0 1 8.322 0 0 0.1 1.00039 8.325 0.008 0 0.2 1.00078 8.328 0.017 0

Our Brix Liquids are ideal for calibrating your Brix refractometers. Unlike water based sucrose solutions, our liquids are extremely stable, which means that one Brix liquid can be used as a calibration fluid for years.

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Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, based on its specific gravity, and is commonly used to measure dissolved sugar content of a solution. [1] One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass .

Compute the increase in brix desired (i.e. 15 to 21=6 0). Estimate your gallonage after fermentation based on 12-13 pounds of fruit per gallon . Approximate yield from 65 pounds of grapes (fermented on the skins) will be ~5 gallons.

Brix or degrees Plato values come from the use of a refractometer. You will need to use this conversion calculator to convert a Brix measurement from the refractometer to specific gravity (SG) that is the most common value used in beer making.

Brix is defined as percent-weight containing in pure sucrose solution. For sugars other than sucrose, it is called the "apparent Brix" and is always a relative value.