- The alcohol content of your wash can be worked out even if you do not

use a hydrometer. I have condensed some information from

1) http://www.nysaes.cornell.edu/fst/faculty/acree/fs430/lectures/

thk29yield.html

2) http://listproc.ucdavis.edu/archives/ven3xd/log9911/0000.html

3) The Compleat Distiller, M.Nixon & M.McCaw

In 1810 Guy Lussac proposed a formula for alcohol yield showing that

the chemical conversion of sugar produces 51.1% ethanol by weight.

Alcohol is normally based on volume and as the SG of alcohol is

0.7893, the yield by volume is 64.7%.

This is a theoretical yield, the actual observed yield is 47% by

weight or 59.5% by volume.

100g/litre sugar solution yields 5.95%abv (59.5/1000x100)

so a 17g/l sugar solution yields 1%abv (100/5.95 = 17)

So to work out how much sugar we need to produce a certain alcohol %

abv we use the formula -

g/l sugar = 17 x %abv (or %abv = g/l divided by 17)

e.g. if we want the maximum fermentable sugar for a s. bayanus yeast

which is capable of 18% we need 17 x 18 = 306g/l of sugar.

The amount of sugar for larger volumes is worked out using -

W = 17 x %abv x V

e.g. For a 20litre volume fermenter we need 20x17x18=6120g or 6kg.

Wal - Thanks very much.So back to my original post. 340 g/L, 20% abv potential, and initial sg 1.149. Final sg @ 20 abv approximately 0.958. Delta is 191 degrees, 191/20 = 9.55. The hydrometer usefull if you don't actually metabolize all of the sugar, and the content of sugar by weight for this case I gave earlier.Bob-----Original Message-----
**From:**waljaco [mailto:waljaco@...]**Sent:**Wednesday, April 30, 2003 10:20 PM**To:**Distillers@yahoogroups.com**Subject:**[Distillers] Alcohol yield`The alcohol content of your wash can be worked out even if you do not`

use a hydrometer. I have condensed some information from

1) http://www.nysaes.cornell.edu/fst/faculty/acree/fs430/lectures/

thk29yield.html

2) http://listproc.ucdavis.edu/archives/ven3xd/log9911/0000.html

3) The Compleat Distiller, M.Nixon & M.McCaw

In 1810 Guy Lussac proposed a formula for alcohol yield showing that

the chemical conversion of sugar produces 51.1% ethanol by weight.

Alcohol is normally based on volume and as the SG of alcohol is

0.7893, the yield by volume is 64.7%.

This is a theoretical yield, the actual observed yield is 47% by

weight or 59.5% by volume.

100g/litre sugar solution yields 5.95%abv (59.5/1000x100)

so a 17g/l sugar solution yields 1%abv (100/5.95 = 17)

So to work out how much sugar we need to produce a certain alcohol %

abv we use the formula -

g/l sugar = 17 x %abv (or %abv = g/l divided by 17)

e.g. if we want the maximum fermentable sugar for a s. bayanus yeast

which is capable of 18% we need 17 x 18 = 306g/l of sugar.

The amount of sugar for larger volumes is worked out using -

W = 17 x %abv x V

e.g. For a 20litre volume fermenter we need 20x17x18=6120g or 6kg.

Wal`To unsubscribe from this group send a blank email to distillers-unsubscribe@yahoogroups.com`

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