Saccharimeter, Brix Hydrometer The saccharimeter measure 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 one !
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 deap 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 an 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 carefull 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!
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