Thousands of food and beverage professionals and hobbyists have moved from less accurate and less precise optical refractometers to the MA884 Digital Brix and Potential Alcohol refractometer. Ideal for chefs, food quality professionals, brewers and winemakers.
The MA884 is fast and easy-to-use with a response time under 2 seconds. Maintenance is a breeze with an easy-to-clean sealed flint glass prism and stainless steel well. The measurement technique and temperature compensation employ methodology recommended in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis).
"Anyone who produces wine, grape juice, maple syrup or craft beer should find this product one of the best investments they make on any piece of equipment."
"I am in love with this instrument. No more large samples. No more phony readings from badly made refractometers."
"Dramatically improved my commercial brewing consistency & efficiency. Now I can quickly stop my sparge when I get to to my OG."
"I used this for finishing Maple Syrup. I had been trying to determine sugar content using temperature and a hydrometer. I found both very difficult to use. The refractometer was much easier."
The Milwaukee digital Brix and Potential Alcohol refractometer is temperature compensated with a 0 to 50% Brix and 0 to 25% v/v Potential Alcohol range and ±0.2% Brix and Potential Alcohol accuracy. It is easy to use with simple two button operation and fast with a response time under 2 seconds. Maintenance is a breeze also with an easy-to-clean sealed flint glass prism and stainless steel well. The MA884 eliminates the uncertainty of optical refractometers by providing and accurate digital readout.
Thank you for considering Milwaukee to help you take your results to the next level.
