"Ken Anderson" > wrote:
> I helped a buddy figure out his sugar addition last week. He got the juice
> from a nearby winery. Two different kinds, and there was a big discrepancy
> between the wineries claimed Brix, and what my refractometer measured. One
> was 13+ (claimed 15+), the other 16+ (claimed 18+(very poor). Was the
winery
> fudging the numbers so that it would sell? Any other explanations?

Perhaps one or both refractometer's were not calibrated properly for the
temperature of the must?