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ThirtyFifty - Hens


Baume is an approximation of the dissolved sugars in the wine and gives an idea of the potential alcohol in the wine, (12 Baume means potentially 12 degrees alcohol ABV if fermented to dry). It is used in many wine producing regions, and can be measured using a Refractometer or a Hydrometer. Other methods of measuring sugars include Brix and Oechsle.

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