First time using a refractometer throughout fermentation. Prior to pitching yeast my Zinfandel was at 24.5 brix. 5 days into fermentation it shows a reading of 6.5. If I use the brix calculator form MoreWine to account for the alcohol, that would suggest my brix is -5.6, which isn't possible.
I tested SG and came up with a reading of 0.998, which would be 9.65 brix. Why is my brix off by so much?
(My refractometer has ATC and reads a perfect 0 brix with a drop of water)
I tested SG and came up with a reading of 0.998, which would be 9.65 brix. Why is my brix off by so much?
(My refractometer has ATC and reads a perfect 0 brix with a drop of water)