How to use a refractometer in Kombucha

[mano]

I wonder if someone knows how to correct refractometer readings in order to estimate the sugar content in the finished Kombucha. Most refractometer will give already %Brix readings for a solution of sugar in water, however Kombucha is far from being that.

A simplification of the finished Kombucha will be a solution of sugar, acetic acid and ethanol in water. At this point a refractometer reading will not represent %Brix any longer.

I do believe it could be possible to make some corrections in order to reduce the error.

Do you mind sharing how do you go about using refractometer in Kombucha?

Cheers

 

[jurgenph]

you should be able to use the same refractometer conversion calculator as for beer. it's pretty much the same fermentation process as a sour beer, except it's aerobic


J.

 

[snarf]

you should be able to use the same refractometer conversion calculator as for beer. it's pretty much the same fermentation process as a sour beer, except it's aerobic

Since the fermentation process is aerobic, I think it's quite different from that of (sour) beer...

 

[jurgenph]

Sugary liquid gets turned into alcohol and acidic liquid. I'm pretty sure a refractometer doesn't care how it happened.

I will take SG measurements next batch I make.

J.

 

[amcgrafx]

I made my first batch and took a refractometer reading. Pre-fermentation of a 1 Gal with 1 cup of corn sugar came in at 1.013 sg. The challenge is the FG.. i'll take one for giggles.

 

[peaceyall]

How's the refractometer working out for your kombucha. I've heard that it's roughly double the actual value. Which model are you using and would you recommend it?