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2. Oechsle scale - Wikipedia

   en.wikipedia.org/wiki/Oechsle_scale

   The Oechsle scale is a hydrometer scale measuring the density of grape must, [1] which is an indication of grape ripeness and sugar content used in wine-making.It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries.

3. Twaddell scale - Wikipedia

   en.wikipedia.org/wiki/Twaddell_scale

   The Twaddell scale is a hydrometer scale used for measuring the specific gravity of liquids relative to water. On this scale, a specific gravity of 1.000 is reported as 0, and a specific gravity of 2.000 is reported as 200. [1]

4. Hydrometer - Wikipedia

   en.wikipedia.org/wiki/Hydrometer

   A hydrometer or lactometer is an instrument used for measuring density or relative density of liquids based on the concept of buoyancy. They are typically calibrated and graduated with one or more scales such as specific gravity .

5. API gravity - Wikipedia

   en.wikipedia.org/wiki/API_gravity

   Hydrometer selection: An appropriate API gravity hydrometer is chosen based on the expected range of the sample. These hydrometers are typically calibrated to read API gravity directly. [7] Measurement: The hydrometer is gently lowered into the sample contained in a cylindrical vessel. It is allowed to float freely until it reaches equilibrium.

6. Baumé scale - Wikipedia

   en.wikipedia.org/wiki/Baumé_scale

   The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. The unit of the Baumé scale has been notated variously as degrees Baumé, B°, Bé° and simply Baumé (the accent is not always present). One scale measures the density of liquids heavier than water and ...

7. Beer measurement - Wikipedia

   en.wikipedia.org/wiki/Beer_measurement

   A hydrometer floating in a test jar of wort, where the specific gravity reading is approximately 1.050. The principal factors that characterize beer are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform ...