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A rough conversion between specific gravity, SG, and either degrees Brix, Plato or Balling can be made by dividing the thousandths of SG above 1 (which is often referred to as gravity points) by 4. So a specific gravity of 1.048 has 48 gravity points, and 48 divided by 4 would be approximately 12 degrees Plato, Balling or Brix.
Measuring brix and percent acidity of a sudachi. Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, 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. If the solution ...
Several different scales have been used for measuring the original gravity. For historical reasons, the brewing industry largely uses the Plato scale (°P), which is essentially the same as the Brix scale used by the wine industry. For example, OG 1.050 is roughly equivalent to 12 °P.
The Oechsle scale is a hydrometer scale measuring the density of grape must, [1] which is an indication of grape ripeness and sugar content used in wine-making.It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries.
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The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. The unit of the Baumé scale has been notated variously as degrees Baumé, B°, Bé° and simply Baumé (the accent is not always present).
A classical hand-held Brix refractometer. Brix (°Bx): Used in Italy, France, and Canada. Klosterneuburger Mostwaage (KMW): Used in Austria. The scale is divided into Klosterneuburger Zuckergrade (°KMW). However, the KMW measures the exact sugar content of the must. Normalizovaný moštoměr (°NM): Used in the Czech Republic, and Slovakia.