Mixology & Technique

Citrus Acidity & Brix Table

Read pH, titratable acidity and sugar concentration as distinct measurements.

3 min read

Three different measurements

pH describes hydrogen-ion activity, titratable acidity measures acid contribution by a defined method, and Brix gives sugar mass percentage in pure sucrose-water solutions. Fruit readings include other solids; alcoholic mixtures require correction. None independently proves balance or safe shelf life.

Typical citrus ranges

Ranges depend on variety, maturity, growing conditions and analytical method. Acidity is approximately grams of citric acid equivalent per 100 ml; these are not measurements of your batch.

Typical citrus ranges

Lemon	2.0–2.6	4–7 g/100 ml	Sharp acid
Lime	2.0–2.8	4–8 g/100 ml	Acid and peel aroma
Orange	3.0–4.2	0.5–1.5 g/100 ml	Fruit, sugar and milder acid
Grapefruit	2.9–3.8	0.8–2.0 g/100 ml	Acid and bitterness

Pure sucrose syrup ratios

Ratios are by mass and assume no water loss or other solids. Use cooled samples and a calibrated instrument.

Pure sucrose syrup ratios

1:2	100 g + 200 g	33.3
1:1	100 g + 100 g	50.0
2:1	200 g + 100 g	66.7

From measurement to recipe

Taste a new fruit batch in a small recipe first. Do not automatically correct pH differences with equal acid masses; total acidity and aroma differ. Syrup substitution changes sugar mass and water as well as volume. Use food-grade acids with precise scales and recorded formulas.