Hydrometer (far left)

This hydrometer (far left) is manufactured by Bellwether Instruments, of Columbia, South Carolina. It is a Brix scale model that is calibrated to show the percentage of sucrose by weight at 20 degrees C. The Brix scale is based on the following: 1 degree Brix = 1% sucrose by weight at specified temperature (20 degrees C). This particular scale has a Brix range of 19 to 31 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 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 typically 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.
Currently not on view
Object Name
Physical Description
glass (overall material)
overall: 12 3/4 in x 1 in; 32.385 cm x 2.54 cm
ID Number
catalog number
accession number
FOOD: Transforming the American Table 1950-2000
See more items in
Work and Industry: Food Technology
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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