New Posts  All Forums:Forum Nav:


post #1 of 9
Thread Starter 

I nuked the amazon gift card I got for Christmas and ordered a hydrometer from Fisher Scientific via Amazon.


It's marked in specific gravity only, so some light math is needed to convert to baume/brix. And its range is wide enough that it will handle anything usually occuring in the kitchen. Prior to this, I'd been using a erstaz approach, and using a brix syrup (# grams sugar per 100g water= deg brix). I'd have to WAG when adding it to purees and juices for sorbet.


I also picked up a graduated cylinder as a testing vessel.


I think it was a pretty good deal for ~30 bucks total. Well worth it for conistent sorbets.

post #2 of 9
Thread Starter 

A site to handle converion

post #3 of 9
Thread Starter 

My package with the hydrometer is hanging out in Garden Grove, Ohio for a while.


Surprisingly it shipped before the rest of the stuff in my order. I guess because it's not from Amazon warehouses.

post #4 of 9
Thread Starter 

It's finally here!


Haven't found any documentation for it yet. It's rated for use at 60* F.


Gonna need to find a temp correction table.

post #5 of 9

Describe it for me.


What I have, is a simple sealed glass test tube with lead shot in the bottom,and a paper scale inside.  Theoritically, it wold float in pure water and sink to the bottom in pure sugar, mine is marked from 0 Baume to 50 Baume.  I jut get a tall drinking glass and drop it in the liquid, it'll bob and where the liquid surface meets the scale, is what I read off.


  Paid 10 Sfr for it years ago and Chefrubber has a similiar one for around 10 bucks 

...."This whole reality thing is really not what I expected it would be"......
...."This whole reality thing is really not what I expected it would be"......
post #6 of 9
Thread Starter 

Mine's about 15 inches long, It's a hollow plastic tube with a solid metal weight in a bulb on the end.. It's marked in specific gravity, not baume. It goes from 2 to 0.7 The scale appears to a sheet of paper or plastic glued to the inside of the tube. It operates the same way yours does. I bought a tall (~14 inches) 500 ml cylinder to use as a testing vessel. It appears to have enough room to operate.


It's a Fisher Scientific model # s30449 Universal Hydrometer for Liquids. Cost around 15-16 US$



Gonna sort through the packing materials one more time, and then I'm going to test it.

Edited by thetincook - 6/28/11 at 7:43pm
post #7 of 9
Thread Starter 

With my tap water, it's reading about 0.98 in sg @ ~76 deg F.


The scale appears to have both sg and deg API.

post #8 of 9
Thread Starter 

Hmm, you're supposed to read it at the level of the water, not the meniscus. Need better eyes, lol.


Looks like the correction factor is somewhere around 0.002 based on some rules of thumb I found on the net.

post #9 of 9
Thread Starter 
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Equipment Reviews