Baumé Hydrometers (a.k.a Saccarometers or Sugar Densimeters) and Brix Hydrometers (a.k.a. Refractometers)

The Baumé hydrometer is used to measure the density of sugar in a liquid, and the Brix hydrometer (refractometer) is used to measure the percentage of sugar in a liquid. This liquid should ideally be at 20°C / 68°F; higher temperatures will not produce an accurate reading since the hydrometers are sensitive to temperature. They are used for wine making, beer making, and for syrups used to make sorbet bases. Hydrometers are an inexpensive substitute for a refractomer, but are not as accurate or clear to read.