![]() If you look at the area I live in in the 1938 aerial survey the place was full of apple orchards, the remnants of some I still pick. I know we are one of the largest apple producers in the world but didn't know that, especially the west side of the Cascades as most of our commercial growers are Central Washington on the east side.Ĭentral Washington wasn't always the place the apples came from. It's a proven scientific fact that apples grown in the Pacific Northwest are superior to apples grown anywhere else in the world and those grown on the west side of the cascades are superior to all known apples even of the same variety. Oldvine Zin wrote:I like to buy the juice labeled produced in the Pacific Northwest - after all it's in my neighborhood. Im so used to using a refractometer I assumed you were using one too when you were talking brix. Here's a good calc for refractometers " onclick="window.open(this.href) return false " rel="nofollowĭamn long story short, sorry for the confusion, my bad. If the calcuator I use spit out FB (final brix) I guess it would be negative. For example, my typical ferment for apple cider starts at 14 brix say, which is 1.058 and after a month of slow cool fermentation it might read 4.5 brix on the refractometer which is meaningless until you plug it in the calculator and it tells you the FG is 0.994. ![]() It factors in the alcohol present (from the SG) and then converts the FG brix 'reading' into something real, which may indeed be a negative brix reading in reality. Thats why you need to use a calculator anytime after fermentation starts. Why? Because once fermentations starts the alcohol present throws off the refraction. You will never find a refractometer that reads negative brix. UBew&dpr=1" onclick="window.open(this.href) return false " rel="nofollow rs/6601-13" onclick="window.open(this.href) return false " rel="nofollow Gotta say, this one has been stumping me, spent my whole lunch break trying to understand negative brix. Hi Jimbo,I'm still curious why you say that it will never finish at 0? I'm using a narrow range +5 to -5 brix hydrometer But frankly youre doing great to hit 0.995 You might get down to 0.990, that would be world class outstanding. The alcohol reads as brix, is not far from sugar, molecularly. Jimbo wrote:Youll never finish at 0 brix, ever.
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