Product Description
Tracking sugar content in juices, wort, syrups and fermenting liquids is quick and inexpensive with a glass Brix hydrometer. Simply float it in the sample and read the scale, gaining a direct measure of percent sucrose by weight without power, batteries or calibration fluids. It is a simple, durable tool for production floors and home cellars.
This listing is for catalog number 6601-15: Brix Hydrometer, 15 to 25°. Each hydrometer is made of borosilicate glass and is calibrated at 20°C to indicate percent sucrose by weight. Narrow-range models with 0.1 degree subdivisions provide fine resolution across segments from -5 to 51 degrees Brix, while broad-range 0 to 35 and 35 to 70 degree models use 0.5 degree steps. All share a 330 mm length. LIGHT LABS ships genuine Heathrow Scientific products with knowledgeable support from our Englewood, Colorado team.
Key Features
- Reads percent sucrose – Brix scale shows sugar content by weight.
- Many range options – Choose narrow high-resolution or broad-coverage ranges.
- Fine subdivisions – 0.1° steps on narrow-range models.
- Borosilicate glass – Durable, chemically resistant construction.
- Calibrated at 20°C – Standard reference temperature for Brix readings.
Specifications
| Catalog Number | 6601-15 |
| Brand | Heathrow Scientific |
| Description | Brix Hydrometer, 15 to 25° |
| Sold As | Each |
| Material | Borosilicate glass |
| Scale | Brix (% sucrose by weight) |
| Calibration temperature | 20°C |
| Range options | -5 to 70° Brix in various segments |
| Subdivisions | 0.1° (narrow range) or 0.5° (broad range) |
| Length | 330 mm (13 in) |
Available Options
- 6601-1 – Brix Hydrometer, 0 to 12°
- 6601-10 – Brix Hydrometer, 0 to 35°
- 6601-11 – Brix Hydrometer, 35 to 70°
- 6601-13 – Brix Hydrometer, -5 to 5°
- 6601-14 – Brix Hydrometer, 5 to 15°
- 6601-2 – Brix Hydrometer, 9 to 21°
- 6601-3 – Brix Hydrometer, 19 to 31°
- 6601-4 – Brix Hydrometer, 29 to 41°
- 6601-5 – Brix Hydrometer, 39 to 51°
Applications
- Juice and beverage production
- Homebrewing and winemaking
- Syrup concentration checks
- Food processing QC
- Teaching density concepts
