Hydrometer (second from left in photograph)

Description
This hydrometer (second from left in photograph), made in the USA, is marked “Balling Saccharometer,” another term for a hydrometer used to measure Brix or percentage of sucrose by weight in a liquid. This instrument is calibrated to measure the Brix by weight at 60 degrees F with a scale of 0 to 9 degrees.
Hydrometers are the fundamental tool for measuring the alcohol potential of freshly crushed grape must (fermenting liquid), as well as the progress of a fermentation (the process whereby sugars are converted to alcohol via yeast). Made of glass, the bulb is weighted to allow it to float upright when suspended in liquid. A hydrometer will float to a different height on the measuring stick due to differences in the density of the liquid being measured. Because sugar increases the density of water, it is possible to know how much sugar is present when the density changes, i.e., when sugars turn into alcohol, during fermentation.
Grape juice at harvest contains about 25% sugar, with lesser amounts in cool climate grapes. Winemakers take frequent readings of the must during fermentation. When the density stops changing and it is near zero, the fermentation is finished. There is usually a trace of remaining sugar, in the range of 0.1 to 0.3%, but this amount has to be measured by another, more sensitive means. If the fermentation stops before the density is near zero, for instance at 3% sugar, this is considered a stuck fermentation, and is a problem for the winemaker. The wine will taste sweet, which is generally not a desired outcome, so the fermentation will have to be restarted. This is usually done by adding yeast from another, active fermentation.
This hydrometer was donated by the Department of Viticulture and Enology at the University of California at Davis.
Object Name
hydrometer
Physical Description
glass (overall material)
Measurements
overall: 10 in x 3/4 in; 25.4 cm x 1.905 cm
ID Number
2012.0131.03
catalog number
2012.0131.03
accession number
2012.0131
subject
Food
Wine
FOOD: Transforming the American Table 1950-2000
See more items in
Work and Industry: Food Technology
FOOD: Transforming the American Table 1950-2000
Exhibition
Food: Transforming the American Table, 1950-2000
Data Source
National Museum of American History, Kenneth E. Behring Center
Credit Line
Gift of the UC Davis Department of Viticulture and Enology thru David E. Block

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