The EC-1118 datasheet suggests a procedure wherein you pitch the full amount of yeast in 10% of the total volume of your liquid, and let it ferment until approximately half the sugar is used up, and then adding this to the rest of your liquid.
While this specific procedure may not be necessary for me, I’m confused on how to do the measurements. How do you calculate when half the sugar has been used up? Measure the brix with a hydrometer and keep remeasuring until it’s half the original brix?
Edit to add: I do understand that calculating the exact amount of residual sugar is much more complex, and is best done with something like clinitest. For this, I don’t think it’s necessary to be extremely precise. I’d just like a method of approximating halfway done.