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Refractometer uses light to measure the sugar content in Brix of sap and/or syrup. They are available in various scales such as 0 – 80, 0 – 32 and 45 – 82. The tighter the scale the more accurate the tool will be.
How to Use
These tools should be calibrated at the beginning of the season and periodically throughout the season.
Use a 0 to 32 Brix Refractometer to measure the sugar content in your sap.
When measuring the sugar content in your sap, using an eye dropper, drop sap sample onto the prism window, close the transparent tab, look into the light and it gives you a reading.
Use a 45 to 82 Brix Refractometer to measure the sugar content in your syrup.
When measuring the sugar content of your syrup, using an eye dropper, place syrup sample onto the prism window, close the transparent tab; look into the light read the scale to determine the Brix content of your syrup. Finished syrup should be between 66 – 68 Brix.
