Brix refractometer, Oechsle, KMW, ATC, Winemaking

This refractometer allows for precise monitoring of fermentation in wine and beer. It measures the sugar content of the must using three scales: Brix, Oechsle, and KMW. The ATC function ensures reliable readings between 10°C and 30°C without manual adjustment. Just a few drops are sufficient for a quick analysis before fermentation. This tool is essential for optimizing sugar addition and precisely controlling the winemaking process. Brix measurement range: 0–32% Oechsle measurement range: 0–140 °Oe KMW measurement range: 0–25° Brix resolution: 0.2% Oechsle resolution: 2.0 °Oe KMW resolution: 0.5° Automatic temperature compensation: 10°C to 30°C Technical specifications: Precise measurement on three scales: Brix 0–32%, Oechsle 0–140°, and KMW 0–25°, with a resolution tailored to the needs of demanding homebrewers and winemakers. Compatibility and use: Designed specifically for grape must, beer, and fruit juices before fermentation, preventing reading errors caused by the presence of alcohol in the finished product. Installation and use: Integrated ATC system automatically compensates for temperature between 10°C and 30°C, allowing for immediate and reliable readings after the application of just a few drops. Other information: Compliant with European standards for sugar control, this instrument offers a practical alternative to traditional hydrometers for regular fermentation monitoring. Precautions for use: Measurements are optimal on unfermented liquids. A difference in color or texture may occur depending on the lighting; please refer to the manual for calibration.