Records
Keep the conditions with the reading.
A blank CSV for sucrose standards, sample temperature, instrument identity, repeats and the stated ATC window. No example readings are supplied.
Is this template a test certificate?
The CSV contains a header and one empty row for your own observations. Record the liquid or sucrose standard, the sample temperature, the instrument, the stated ATC window and the indication, then duplicate the row for repeats. No example values or pass targets are supplied. Use the criteria that belong to your own juice, wort or labelled product.
Download the blank Brix record ↓What belongs with each reading?
A reading needs enough context to identify the liquid, the published scale and the instrument. Keep the standard concentration or juice identity, the temperatures, the zero check and the repeat number beside the indication. The field groups below preserve that context. They do not supply a generic acceptance value for any food or wort.
| Record group | Fields to keep |
|---|---|
| Identity | Record ID, timestamp with timezone, operator reference, sample identity and sample type |
| Standard or liquid | Sucrose standard percent if used, otherwise the juice or wort description |
| Temperature | Sample temperature, instrument or prism temperature, stated ATC window, and whether the drop was inside it |
| Instrument and zero | Model, serial if known, zero reference and zero result |
| Observation | Brix indication, unit, repeat number and notes |
Why keep original observations separate?
Use one row per observation and keep the same record ID for a series. A blank cell is not zero. Do not overwrite an original indication after a second drop or a second instrument. If a food business has a required official form, this CSV supplements it and does not replace it. Completed files stay on your own device.
How should personal or batch details be kept off the file?
Use an internal sample code instead of a customer name, orchard address or hive location. The website does not receive or store a completed CSV. The template is not an official food-labelling form and it is not a UKAS calibration record. Keep identifying material in your own appropriately managed files, alongside any raw photographs of the display.
Which references help interpret the record?
The Brix definition page explains soluble solids on a sucrose scale. The range page lists the published stops. The temperature page separates a compensation window from a hot sample. Use the evidence policy to distinguish a listing from a filled row, then keep the relevant source with any conclusion drawn from your own readings.