Anyone using a refractometer to test for sweetness in apple juice?
The sweetness in my Granny Smith’s changed rather dramatically over the last couple of weeks and it really affected my blends.
I made recpe adjustments intuitively, but I am more interested in having a system in place that can eliminate guessing and assure consistency in my blends.
Thinking that a chart that has adjusted recipes based on Brix percentage would be pretty rad.
If anyone has experience with a refractometer and using the Brix scale, I would appreciate any suggestions.