Quote Originally Posted by PerryW View Post
everything is correct except the note on the right. If the syrup is COLD is has to be at the lower line (which would be below the upper line).

If you only use the upper line (hot test line) and test your syrup near the boiling point (say above 205 deg f) then everything is fine. If you test the syrup at any other temp other than HOT you must use the chart.
That means that on a Hot or Cold test if the reading is below either line depending on which test you are doing it is too thin.

Basically the higher the Hydrometer floats the thicker the Syrup and the more it sinks the thinner...

Now I have another Question after reading my instructions again...

It Says, " This Hydrometer also contains a Brix Scale, which is used to measure the SUGAR CONTENT of a liguid"

What's up with that? I have read on here that everyone uses either Baume or Brix to measure Syrup Density...

If I Brix Scale is really used to read sugar content then what is the "Scale" cause these instructions don't say...

Now this site and my instructions are telling me 2 different things about a Brix Scale...