"Upgrading your winery from 1000 cases per year to 3000 to 5000 can be a daunting task. The choices in winery equipment, capacity and price vary all over the place. The great thing about Ryan is, having been a wine maker for years, he knows how to design things from start to finish. When I harvested my first ten tons of the year at 6:30 a.m., Ryan and his staff were there making sure everything was working correctly. I knew I had made a good decision."
Our Brix Hydrometers are calibrated to show the percentage of sucrose by weight at 20°C. The Brix Scale is based on the following: 1° Brix = 1% sucrose by weight at specified temperature (20°C/68°F). The data of the National Bureau of Standards are used.