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Distilling receivers, Bredt, 1 GL 18/10, 1 GL 25/12, 1 GL 14/6 w. 4 FA 10

Sugar areometer, Saccharimeter acc. to Brix, 0-10% mas, without thermometer

Sugar areometer, Saccharimeter acc. to Brix, 0-30% mas, without thermometer

Sugar areometer, Saccharimeter acc. to Brix, 30-60% mas, without thermometer

Sugar areometer, Saccharimeter acc. to Brix, 60-90% mas, without thermometer

Sugar areometer, Saccharimeter acc. to Brix, 0-10% mas, with thermometer, Length 300 mm

Sugar areometer, Saccharimeter acc. to Brix, 10-20% mas, with thermometer, Length 300 mm

Sugar areometer, Saccharimeter acc. to Brix, 20-30% mas, with thermometer, Length 300 mm

Sugar areometer, Saccharimeter acc. to Brix, 30-40% mas, with thermometer, Length 300 mm

Sugar areometer, Saccharimeter acc. to Brix, 40-50% mas, with thermometer, Length 300 mm

Sugar areometer, Saccharimeter acc. to Brix, 50-60% mas, with thermometer, Length 300 mm

Sugar areometer, Saccharimeter acc. to Brix, 60-70% mas, with thermometer, Length 300 mm

Sugar areometer, Saccharimeter acc. to Brix, 70-80% mas, with thermometer, Length 300 mm

Sugar areometer, Saccharimeter acc. to Brix, 80-90% mas, with thermometer, Length 300 mm

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