I'm a little late to the party, but that you for this video! I just picked up one of these guys for my job. I had the kitchen guys make my syrup in the past, but now we have had a high turn over it hasn't been consistent.
Great! Another tip is to look at temperature when you make your syrup as well as the ratio of sugar to water. If you make the syrup cold it tends to be more viscous, gives a thicker mouth feel. When made hot it’s thinner and pours better. I don’t understand the science there, but test it out and have fun!
@@DeanCallan watching the temperature is important. Too long it will taste burnt and the color will turn a tint of brown. I want a consistent 2:1 ratio. I use my simple syrup for general cocktails and the extra syrup I do a mint infusion for a more consistent taste of mojitos (and flavors).
Elliot Ernest L. Smith for sure! Handheld Brix Refractometer, 0 ~ 90% Brix Honey Sugar Content Specific Measurement Tool widely Used in Daily Life, the Manufacture or Production of Su www.amazon.co.uk/dp/B01HZ7MQ0M/ref=cm_sw_r_cp_apip_7IFQKMAumUeOp
I’d say that it won’t be accurate as it’s designed for fully dissolved sugar and water, the coffee would add extra elements to it that would throw the measure off. That said I’m not an expert on that and it’s a solid question, I’ll try to find out more
Just picked one up last week, thanks for the video on how easy it is to use.
You’re welcome! Thanks for supporting the channel
I'm a little late to the party, but that you for this video! I just picked up one of these guys for my job. I had the kitchen guys make my syrup in the past, but now we have had a high turn over it hasn't been consistent.
Great! Another tip is to look at temperature when you make your syrup as well as the ratio of sugar to water. If you make the syrup cold it tends to be more viscous, gives a thicker mouth feel. When made hot it’s thinner and pours better. I don’t understand the science there, but test it out and have fun!
@@DeanCallan watching the temperature is important. Too long it will taste burnt and the color will turn a tint of brown. I want a consistent 2:1 ratio. I use my simple syrup for general cocktails and the extra syrup I do a mint infusion for a more consistent taste of mojitos (and flavors).
@@ScottWaa awesome!
Excellent video! Quick and to the point. Do you ever discuss ph levels and acidity. I focus on that with wine customers a lot.
How to use a BRIX Scale Refractometer to convert the brix reading to gravity read and potential alcohol level?
Simple and nice explanation and demonstration
Thank you!
should we keep it towards the sun light, or just just the lamp? which is better, sun light or artificial light?
does not matter.
Thanks for this! May I ask for the model of the refractometer you have ?
Elliot Ernest L. Smith for sure!
Handheld Brix Refractometer, 0 ~ 90% Brix Honey Sugar Content Specific Measurement Tool widely Used in Daily Life, the Manufacture or Production of Su www.amazon.co.uk/dp/B01HZ7MQ0M/ref=cm_sw_r_cp_apip_7IFQKMAumUeOp
can this measure sugar accurately in coffee drinks?
I’d say that it won’t be accurate as it’s designed for fully dissolved sugar and water, the coffee would add extra elements to it that would throw the measure off.
That said I’m not an expert on that and it’s a solid question, I’ll try to find out more
How many drops of sap or syrup sample are needed in testing the refractometer?
Just 1 drop, you then bring the 2 glass pieces together pressing the drop of syrup between them and spreading it.
How much gram sample take for this test
A large drop, it’s not about weight but just having enough that when the two glass parts touch it spreads and you look through it.