Alcoholmeter
Baumé Hydrometer
Density Hydrometer
Digital or Electronical Thermometer
Galileo Thermometer
General purpose Thermometer
Laboratory Thermometer precision type
Saccharimeter or Brixmeter or Masmeter
Special Hydrometer for different use
Termómetros y Hidrómetros para America del Sur
Indoor and Outdoor Thermometer
Weatherstation: standard and radio controlled

Saccharimeter, Brix Hydrometer

The saccharimeter measures the percentage of sugar content in a liquid.

The most common types  of saccharimeter are according to:

Brix %, Mas % at 20 C / 68 F or previously acc. to weight - gew.%
     Breweries used  to measure in Balling.
A weight % or gew.% scale is based on 1 kilogram out of 100.  In case of a measurement of 50 Wt.%, 5o kilograms are pure sugar and the rest is water. In Brix or Mas it is the same and even in Balling in case of  20 C / 68 F !


Nearly every country has its own saccharimeter or a special type of it !

Combined  saccharimeter with encorporated thermometer are very usefull and  give a more correct reading. The reason is:
     1. The thermometer has the same scale error as the saccharimeter .
     2. The thermometer floats very deep and in the central of the liquid.
     3. During reading the  saccharimeter, the liquid in the bulb and  in the capillary
         has time to rise to the temperature the test liquid has.

How to use: For using a saccharimeter you require a test jar to make an exact and easy reading! Before and after use clean the  saccharimeter and test jar with warm water and dry before use. The  saccharimeter should also be wiped dry with a linen cloth. After cleaning, the  saccharimeter should be held only from the thin part above the paper scale. The clean liquid is first poured into the test jar, leaving at least 2” / 5 cm from the rim free.  Close the test jar with a clean plastic foil and with the palm of the hand, shake 10 times! Be careful if acid or lye is in your  testing liquid ! The  saccharimeter is now dipped slowly into the liquid until it floats freely. The saccharimeter has to be free of bubbles! Do not let the  saccharimeter fall into the test jar! The reading is taken at eye level at the spot where the thin part or stem intersects the liquid, i.e. at the level of the liquid surface. Record the temperature of the liquid. Take care of the temperature of room, liquid and instrument is the same. Store  test jar, liquid, instrument about 4 hours in the same room you test!

Saccharimeter

4.Optimeter ( optical saccharimeter )

5.Opti - Digimeter (digital reading )

Saccharimeter
 
 1. Brix hydrometer Tp. 20 C - 68 F

a) graduation 1 /1  -    +  - 260 mm long, 
range                    Catalogue no.
0 - 30                           17.70.
30 - 60                         17.71.
60 - 90                         17.72.

                                      + - 220 mm long
0 - 20                           17.07.
20 - 40                         17.08.
40 - 60                         17.09.
60 - 80                         17.10. 

b) graduation 1 /10  -    +  - 300 mm long, 
range                     Catalogue no.
0 - 10                           17.20.
10 - 20                         17.21.
20 - 30                         17.22.
30 - 40                         17.23.
40 - 50                         17.24.

c) graduation 1 /10   -    +  - 370 mm long
      with incorporated thermometer
range                     Catalogue no.
0 - 10                           17.20.TH
10 - 20                         17.21.TH
20 - 30                         17.22.TH
30 - 40                         17.23.TH
40 - 50                         17.24.TH


2. Mas % saccharimeter 20 C - 68 F

graduation 1 /1  -    +  - 260 mm long, 
range                     Catalogue no.
0 - 26                           17.70.0


3.Java  Brix Hydrometers  Tp. 20 C

graduation 1 /10  -    +  - 360 mm long
   with incorporated thermometer
range                     Catalogue no.
 2 - 13                          17.20.1TH
13 - 21                         17.20.2TH
19 - 27                         17.20.3TH

4. Optimeter ( optical saccharimeter)

Use

sugar liquid

range Catalogue no
Brix 0-32 50.01.0.A
Mass / Oe / Babo 0-32 /0-128 /0-25 50.01.5.A
Mass /Oe 0-32 /30 + 130 50.01.1.A
Mass /Oe /Babo 0-44 /0-190 /0-38 50.01.8.A
Brix 28-63 50.01.7.A
Brix 46-82 50.01.6.A
Alcohol vol %   50.04.0
Hony    
Bé /Brix /Water =Hony 38-43 /58-90 /12-27 50.02.0.A

5.Opti-Digimeter - (digital reading )

 

Use

sugar liquid

range Catalogue no
Mass /% vol /Oe /Babo 0-35 / 0-22 /0-150 / 0-25 50.05.0.A

Remarks:

Mass = Brix / / Oe = Oechsle / / Babo = KMW

A = automatic temperature compensation at +10+30 °C