Calamity Cellars
Senior Member
- Joined
- Jan 5, 2010
- Messages
- 111
- Reaction score
- 54
Want to air a small issue for me. In every commercial winery and vineyard that I have ever dealt with I have never heard any one of them relay sugar content using specific gravity. They all use brix. I am trying to figure out why the home wine making world likes sg better. I completely understand that the two are interchangeable and both are included on most hydrometers so it isn't a big deal at all but I actually grab a hydrometer so that I can convert sg to brix whenever I read a post on wine making forums. Any comments on why the two worlds speak different languages?