Raising brix with honey

[jet]

I think I read somewhere that for the purposes of raising brix, honey is equivalent to table sugar by weight. Can anyone confirm or deny this?

 

[Luc]

No it is not.

Tabgle sugar is plain sugar.
Honey consist of about 10% water.

So when adding honey to raise brix level you can generally add about 10% more honey as plain sugar to get to the same level.

The calculation is in fact a bit more difficult, however explaining and calculating that in cups and pounds is really hell (please move over to the far easier metric system....). So adjusting by adding 10% is the easiest way.

Luc

 

[jet]

I already use metric for most of my calculations for the reasons you listed.

 

[Wade E]

Thanks for Tht Luc as Ive been missing from the forum the last 2 days and didnt know the answer to that one anyway to be honest!

 

[jet]

Turns out I needed a lot more than 10% extra. No big deal though because you can always add more.

 

[xoltri]

I've read that honey varies in concentration from batch to batch also.

 

[Midwest Vintner]

I've read that honey varies in concentration from batch to batch also.

very true, my aunt coming over today makes honey (and she's bring some ) and she complained about this years is so wet.

Luc> i agree totally with going metric! Us stubborn americans don't give an inch on anything. lol. at work, i have to deal with fractions and decimals of an inch. it's very annoying as the machines are all in decimals, but my tape (i work a large band saw and cut to the 1/64") reads inches and fractions of. that's not even going into all the wine calculations we do either! which is my other job now

 

[jet]

Speaking of metric, what is the metric formula for raising SG with table sugar? The only one I have uses oz & Brix.