What is Brix? What is Brix? More to the point is What is HIGH brix? Brix seems to be a way to tell how well an organic soil is doing. As it relates to Marijuana, flavor and quality are the end results. Much more needs to be done in this area but if you are interested read on. ---- History of Brix Professor A. F. Brix was a chemist in the 19th century. He was the inventor of the refractometer, and the concept of Brix. The orchard and vineyard owners were so pleased with his work they all got together and decided to name it after him. Now some people still use the refractometers that he invented twenty years after his findings of brix. A refractometer is used to find the amount of sugar in a fruit. Source : elah.k12.wa.us/soar/scip...BrittanyB.html ----- Brix is a term popularized by Carey Reams. When used on plant sap it is primarily a measure of the carbohydrate level in plant juices. The instrument used to obtain a brix reading is the refractometer. Source highbrixgardens.com/highbrix/highbrix.html --- Food Crop Brix Reading Limits - David Menne Plant sap contains nutrients which feed it, and determine its health and resistance to disease and stress. This is often measured using a Refractometer, as Brix, which equals the % Dissolved Solids in the sap. A high Brix sap has a reduced Water Activity [ratio of sap to pure water vapour pressures], with a corresponding reduction in freezing point [frost resistance - each additional Brix unit protects by a further 0.5 C], as well as a proportionally greater tendency to retain moisture [heat wilt resistance]. Higher Brix levels prevent bacterial and fungal infestations - and thus storage life. While temperature, pH etc can influence if and how fast organisms will grow, Water Activity may be the most important factor. Brix sap levels in excess of 12% also generally ensure against sap-sucking insect infestations. But most importantly - high Brix provides proportionally greater nutritional content of the food; and ensures good old-fashioned, true nature-ripened flavour, especially where the Refractometer shows a diffuse or spread reading, indicating a variety of complex dissolved plant proteins and flavour components in good measure. Source : plantsfood.com/brixvalue.htm ---- This is a new area of interest to me. Let me drag out the highlights of what is above as I see it app to marijuana. "Plant sap contains nutrients which feed it, and determine its health and resistance to disease and stress". A function of how well your organic soil is doing in relationship to the genetics you are growing. Not all genetics can take advantage of a High Brix promoting enviroment. "But most importantly - high Brix provides proportionally greater nutritional content of the food; and ensures good old-fashioned, true nature-ripened flavour, especially where the Refractometer shows a diffuse or spread reading, indicating a variety of complex dissolved plant proteins and flavour components in good measure. " I experienced a watermelon like smell when I harvested last season and the same F1 seeds didn't provide that smell before in previous season's grows, I really wondered why the sap smelled that good! At first I thought it was simply that I put Honey in my fish and coffee brew I fed them and that is partly right. Somehow the soil functioned really well with all the microbes and fungus doing their thing. So that started the quest. The keys to High Brix is a healthy soil. Minerals are needed. Primary nutrients are needed secondary nutrients are needed. Organic materials are need. It's not easy to get a grip on but what he writes sounds reasonable. Here is a page on 8 steps to High brix home.woh.rr.com/billkrisjohns...rix.htm#8Steps I can see I'm more Questing with this topic then FAQ'ing Yet its a good one.