Syrup, by ratio.
Build a simple (1:1), rich (2:1), or rich (3:1) syrup by weight or volume — or measure a syrup you have on hand and we’ll tell you exactly how much sugar or water to add to hit the ratio you want.
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How this works.
Sugar is denser than water — 1.587 g/ml against 1.000 — so a 2:1 rich syrup by weight is not the same as a 2:1 by volume. When recipes call for “rich syrup,” they almost always mean 2:1 by weight.
We convert behind the scenes so the volume you ask for is the volume you get. Brix is reported as a sanity check: 1:1 simple ≈ 50°, 2:1 rich ≈ 67°, 3:1 ≈ 75°. If your number’s off, your scale or your ratio is off.
Adjust mode is for the inverse problem: a syrup that read out too low or too high on a refractometer. Weigh what you have, type the Brix you measured, and we’ll tell you exactly how many grams of sugar (or water) to stir in to land on the ratio you wanted.