How to Convert Specific Gravity to Brix at Different Temperatures

Degrees Brix, also known as degrees Balling, the nearly identical scale which it replaced is the standard measurement of sugar content in wine must prior to fermentation. Determining the degrees Brix of your wine gives an indication of how much fermentable sugar there is. Hydrometers don't always have Brix scales, so convert from specific gravity to Brix. Temperature affects specific gravity measurement -- make corrections to your conversion depending on the ambient temperature.

• 1

  Measure the specific gravity of the wine must, also known as young wine, using a hydrometer or digital density meter. If using a hydrometer, the surface of the liquid forms a meniscus or lens shape. Measure from bottom of the meniscus.

• 2

  Measure the temperature in Celsius of the wine must using the thermometer and subtract 20.

• 3

  Divide the result by 16.5 to get the conversion factor for the temperature, it should be negative if the temperature is below 20 degrees Celsius and positive if it is above. Add this to the original specific gravity reading to get the corrected specific gravity.

• 4

  Subtract one from the corrected specific gravity, multiply by 220 and then add 1.6 to obtain the degrees Brix of the wine must.