Hydrometer / Saccharometer – Specific Gravity Meter - Cider Making Supplies

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Hydrometer / Saccharometer – Specific Gravity Meter for Measuring Alcohol Content (ABV)

As sugar is converted into alcohol during fermentation, the specific gravity decreases and the hydrometer sinks deeper into the liquid. The hydrometer should be used after any dissolved sugar additions have been thoroughly mixed into the must or wort, and measurements should be taken at room temperature at both the beginning and the end of fermentation.

Calculate Alcohol (ABV)

OG is the measurement taken before fermentation.
FG is the measurement taken after fermentation.
The difference shows how much sugar has been converted into alcohol.

Simple calculation:
(OG − FG) × 0.13 = Alcohol % ABV

0.13 is a fixed conversion factor used to calculate the alcohol content.

Example:
1080 − 1030 = 50. Then: 50 × 0.13 = approximately 6.5% ABV

Measure at 20°C (68°F) for accurate results.

Hydrometer for Measuring Sugar Content – Information

Triple Scale Hydrometer for Wine, Cider and Beer – Specific Gravity, Sugar and Potential Alcohol

Hydrometer for measuring sugar

The Oechsle meter shows how much sugar is present in your must and allows you to calculate how much alcohol the finished brew will achieve.

Take the reading where the liquid "cuts" the surface, always at a liquid temperature of 20 degrees.

conversion table from Nordisk SelvForsyning

Convert your must reading correctly

Enter your reading and get an easy, accurate and beginner-friendly conversion between specific gravity, sugar content, potential alcohol and °Oechsle. The table is designed for direct use when measuring must before fermentation.

Enter your reading

First select the scale you are measuring with, then enter the value. The rest is calculated automatically.

I am measuring in

Measured value

Example: 80 °Oechsle

How to read the result

Specific gravity shows how heavy the liquid is compared with water.

Sugar shows approximately how much sugar is dissolved in the must.

Potential alcohol shows approximately how much alcohol the must can develop through complete fermentation.

Specific Gravity

1,080

Specific gravity compared with pure water

Sugar content

180 g/L

Estimated dissolved sugar per litre

Potential alcohol

10.0 % vol.

Expected alcohol after complete fermentation

°Oechsle

Practical reference scale for must

Conversion table

°Oechsle	Specific Gravity (S.G.)	Sugar (g/L)	Pot. alcohol (% vol.)

Brief explanation

A hydrometer works according to Archimedes’ principle: the heavier the liquid, the higher it supports the hydrometer. When the must contains more sugar, the liquid becomes heavier, which is why specific gravity, sugar content and potential alcohol are closely related.

Pure water has a specific gravity of 1.000.

Use the Oechsle meter after any added sugar has been thoroughly mixed in/chaptalisation, at 20 degrees at the beginning and end of fermentation of your brew.

The Oechsle meter allows you to determine how much alcohol the finished brew will achieve. Take the reading where the liquid "cuts" the surface in your 250 ml measuring cylinder, and always take the reading at 20 degrees.

Enjoy.

Hydrometer for measuring sugar - Information

To obtain a correct and accurate measurement, we recommend using your Oechsle meter in a 250 ml measuring cylinder, as the Oechsle meter is designed for this size. This ensures a stable reading and a more reliable result.

A practical choice for both beginners and experienced brewers who want precision and quality in their brewing.

The hydrometer contains 3 scales

SG - Specific Gravity, Oechsle scale from 990-1.150

Sugar content in grams per litre, 0-360 grams

Potential alcohol content as a percentage, 0-20%