The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
Hi Zack. Agreed, heating the sugar syrup affects Brix. On our how to make sugar syrup page I stress the importance of just heating enough to dissolve the sugar - comfortably tough the side of pan. On our "Degree of sweetness (Brix)" page are values measured by Monin when I visited their lab. We made sugar syrups 1:1 and 2:1 by both mass and volume and they measured brix. Homemade 2:1 by volume = 65.1 Brix and Monin Pure Cane Sugar Syrup = 65.0 Brix. Homemade 1:1 by volume = 48.0 Brix.
I know I’m nearly a year late, but chemist here! As you’ve observed, the ultimate volume of syrup ≠ the volume of sugar + volume of water, so comparing Brix is definitely the way to go for accuracy. However, there is one additional wrinkle when comparing syrup sweetness: heating sugar and water together actually causes the sugar (sucrose) to undergo hydrolysis into glucose and fructose! This will make calculation of Brix inaccurate, since the Brix scale assumes the solution contains only sucrose. Is that a problem? Yes, because the 1:1 mixture of fructose and glucose is 1.3x sweeter than the sucrose it is derived from! So if someone is using 1:1 syrup made without heating, to achieve the same sweetness, they may truly need to use twice as much (1.5 x 1.3 = 1.95).
Yes, as 500ml of water weighs 500g if combined with 1kg of sugar this would make a 2:1 by mass rich syrup with 66.7 brix.
Sim, como 500ml de água pesa 500g se combinado com 1kg de açúcar isso daria um xarope rico em massa 2:1 com 66,7 brix.