greenfig,
Interesting. It might work but I was hoping for an easier method. Also the skin is an important component. thx.

Ken of hawaiifruit.net told me, when I was thinking of doing this for the USDA / UC Davis collection that it is not any easy thing to do with figs. Don't remember the details, but wasn't something that I was going to accomplish in the time I had. He might be able to give you some pointers.

Mike,

I think my post #25 and yours #26 went in at the same time :)

Jon,
Thank you.

greenfig,
Thank you see Jon's post as well. Mixing with water would be a lot of trouble as you'd need more equipment then I want to buy.

If you have lots of figs then blending figs into a liquid you would be able to get a specific gravity reading with a hydrometer this equates to Brix(sugar levels). 
You would need to strain the pulp and factor in the temperature of the slush/liquid.

http://www.tv5.org/cms/chaine-francophone/Revoir-nos-emissions/Epicerie-fine/Episodes/p-25513-La-figue.htm

You may see the full video (in French) if you like.
But between minute 8 and minute 9.5 you see a young farmer taking the ºBrix measurement via a handy optical meter. Apparently no liquids involved... just scrape a portion of the VdS fig pulp into the meter reservoir, close it and read the Beix number ! looks very simple.

Francisco

Lampo that is the type of brix metre I have used, never been a problem as described.  Sorry I wasn't aware of another type so my fault for not stating what type I have used.

Steve, that is quiet impressive to get 18 brix on tomatoes, that is an excellent accomplishment to achieve and I do believe that it is not easy to achieve.  By the way your fruit and figs look delicious, thank you for sharing your results and pictures of them as well, can't wait to get some properly ripe fruit here instead of green fruit from california.

What was the brix reading in the video?

@rcantor,

On the video the guy found his fig to have a 15º Brix, adding that the 'official' minimum
to be 14º.

Pino,
Need a way to test individual figs. thx

Steve,
What kind of fig is that? Nice nectarines. thx

green fig,
thx. I have tried things like very small food processors and coffee bean grinders - no joy.

Francisco,
That brix meter looks exactly like mine and what he's doing should not work as it is an optical test and requires no solids. Maybe they just decided to use as a tool to compare the same fig variety over and over again and know the reading is not accurate but works as comparison. Manufacturer says what they are doing does not work. thx

Michael,

Not Steve but can answer, Strawberry Verte.  Steve sent me some cuttings of it but I don't expect the results he gets in his greenhouse.   After reading the thread yesterday I tried to see if I could get liquid out of my figs.  I tried 5 varieties but the only one that was juicy enough to get liquid drops was Pan E Vino Dark.  Have you tried macerating the fig in say a coffee grinder?  Even that would be no use to a really shriveled fig like Steve showed though I bet.  

Maybe you could macerate the fig in  a coffe grinder and spread the paste on a small coffee filter and put in a baggie in the fridge overnite. The next day, scrape all the fuit pulp off of the filter, then squeeze the filter in the afore mentioned garlic press. Maybe? 

I'd be really surprised if the method shown in the video was accurate. I'll try it on my next fig.

Jon,
thx. It was that study for the whole Hawaii thing that got me excited in the first place. I hope to get feedback from Ken at some point.

Pino,
There's got to be a way to test individual figs.

Steve,
Wow - what variety is that fig? Nice fruit!

greenfig,
It is very difficult to get any clear liquid out of one fig with the skin on it. Period. Believe me I've tried.

Francisco,
They are using the same brix meter I have and according to the manufacture an accurate reading is just not possible if there are any solids mixed in the solution, but nice video. We have just about zero fig industry here in Virginia and I'd love to explore production practices in a real fig grower's facilities.

Chivas,
I am going out to take a picture to show you why I can not take any brix readings from my tomatoes. I'll be back soon.

Why I have no tomatoes I can use my brix meter on.

I bet I only got 2/3 of them as they are hard to spot.
Usually a parasitic wasp will lay eggs on them and put the problem to rest, but I either "picked" these little buggers early or the wasp didn't fare so well this winter.

The day before yesterday I had 3 five gallon buckets with tomato plants just brimming with tomatoes.
In one day these guys ate many dozens of tomatoes (I only grow small ones) and just clobbered the plants.
Amazing.

Normally I let a few of these eat a spare plant I leave for them as this becomes my favorite moth (sphinx) but this year the deer drove me to do my vegetable gardening on my deck and space is quite limited. 

Hi Mike
Follow up to previous post;  I couldn't resist any longer so I picked the breba today and measured the brix as discussed.  I could have left it a few more days but too many critters around.

We have had a cool and wet summer so I am not surprised that this breba is not too dark.  The 2nd (main) crop figs are rounder and black.
 
  


       Sharp refractometer used
 

Picked fig, sliced open, took photos all along,



 
All I did was wipe the open fig unto the lens and looked through the eyepiece.

Reading: 21Brix.

The fig skin was chewy and sweet the centre was juicy and berry like overall not too sweet but a nice taste.

I will test my bifara tomorrow and report back.


 

Pino,
I'll test my Lemon, Florea and BT's  I just picked.

It will be interesting to see the difference.  How has your summer been?

No where near as hot or humid as usual. Was great for brebas though.
My trees are loaded this year I just woory the late varieties won't get enough heat units before it starts to cool down.
Only Florea, RdB, BT and Lemon have started ripening main crops but that is still a good week earlier then last year which had a long,cold,dark spring.

Sounds great from where I am.  My main crop is at least 2 weeks away.
Winter took many of my varieties to ground level except this fig that has a few brebas and nice main crop coming.  The 3yr old bifara I had in a pot in the garage an then planted in ground this spring is loaded with large brebas I'll test that one tomorrow or Sunday.

The manufacturer of my meter just emailed me again. This time to clarify exactly which meter it was I was trying to use to measure the brix number of figs. I'm impressed. They said they'd try and get me an answer and they sure seem to be doing exactly what they said they would.

pino,
You need some cold hardy figs. Which ones are popular up there? I rode my H/D through your neck of the woods once on my way (sort of as long as you don't draw any straight lines) home from Newfoundland. Was a lot nicer then I thought it would be. I loved the sound of the falls. My leathers, though, were wet just about the whole time I was there. How do you get cuttings from members in the US?

Mike,
Hey a fellow Canadian living in Virginia!  The Niagara Parkway is a beautiful ride and very popular.
This forum is loaded with information on cold hardy figs.  I am starting to collect some cold hardy figs thanks to some generous forum members.  (HC, RDB, MBVS, Negronne, Niagara Black, DK)  Still looking to add a few more.  I also like to grow some popular figs in containers and would love to get a real greenhouse.

From the USA to Canada you need a phytosanitariy certificate from NPPO.  As long as no soil is brought in.  Don't know how it works going the other way from Canada to USA need to check with USDA.  Also make sure your customs declarations are clear and accurate.