آلة حاسبة العسل

How to Use

1. Take a refractometer reading of your honey (ensure honey is well-mixed and at room temperature).
2. Enter the Brix value displayed on your refractometer.
3. Enter the ambient/sample temperature at the time of reading.
4. Select your refractometer type — ATC models handle temperature correction internally.
5. Click Calculate Moisture to see corrected moisture, grade, and fermentation risk.

Honey moisture is the most critical quality metric. Grade A requires ≤18.6% moisture. Above 20% moisture, osmophilic yeasts can ferment the honey. Always calibrate your refractometer with distilled water before use. Sample multiple frames for accurate assessment.