Measuring Brix

1. Be sure the hydrometer is clean and free of oils from your fingers.

2. Fill 3/4 of a graduated cylinder or testing jar with juice. Avoid including seeds, stems, skins and bits of fruit in the sample.

3. Check the temperature of juice with a thermometer and note it.

4. With the bulb end first, place the hydrometer into the juice and give it a gentle spin with your fingers.

5. After about 5 to 10 seconds, at eye level, inspect the location of the bottom portion of the meniscus against the hydrometer. (The meniscus is very top of a column of liquid; when seen in a clear container, it almost looks like a thin lid.)

6. Record the number on the hydrometer that coincides with the lowest portion of the meniscus.

Adjusting Sugar Level in Liquid

1. To increase Brix by 2 degrees, add 3 1/2 ounces of standard granulated sugar (sucrose) to 1 gallon of juice.

2. Add water to sugar to create sugar syrup.

3. Add sugar syrup to must (juice with seeds and skins) in small amounts. Stir thoroughly.

4. Check the Brix and add more sugar to raise the level.

5. To decrease the Brix, add water, in small amounts, to dilute the must, or add low-sugar grapes. If you add water, check the acid level and make the necessary adjustments.