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Old 10-04-2012, 05:40 PM   #1
Aug 2012
college park, MD
Posts: 74

So i realized what the problem was regarding my "stuck" fermentation. After reading up, i realized that you cant really rely on a refractometer to get brix after the wine begins fermenting as alcohol will distort the reading. I found this conversion sheet online (link below) and when i put in my data i get a reading of negative brix. Does this make sense? can my wine have negative brix or does that just mean it has hit 0 and there is no sugar left? Thank you for your help. scroll down to where it says "MoreWine! Refractometer Spreadsheet"

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Old 10-04-2012, 08:49 PM   #2
Feb 2011
suburb of Louisville, KY
Posts: 1,743
Liked 170 Times on 154 Posts

When you have a negative brix that is an indication of dry. What is the reading after conversion? Typically a brix reading of less than 0 is an indicator of a S.G. less than 1. The more negative the reading, the lower the S.G.
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