Re: For Critique
--- In Distillers@yahoogroups.com, Trid <triddlywinks@...> wrote:
BTW, what final percentage
> > did you get @ 20°C?
> Mr. Hydrometer was reading about 0.805-0.810 (when I saw the 810 I
> temp alarm was about to hit) at ~23-25C.
> Since I'm thinking about it...I haven't encountered a
> conversion chart for distillates akin to the ones for brewing.
I've done the
> math manually converting whatever SG to % using a span of 0.211
> having a SG of 0.789) and fudged a temp correction based on the
> Is there one already laid out that I'm simply overlooked, or
would it do to
> cook one up...perhaps in excel or somesuch?
> Thanks again for the feedback,
You need a alcoholmeter
Can I draw your attention to this?
A hydrometer measures the density of a liquid compared to water. For
our purposes, this is for finding the potential alcohol that will be
obtained through fermentation, as well as the actual fermented
alcohol percentage through a simple calculation.
A hydrometer will not work for testing the alcohol percentage in a
finished product, however. Water is more dense than alcohol,
therefore a hydrometer's use is restricted to finding density when
compared to water, and not alcohol. To test alcohol percentage in a
finished product, you need an alcoholmeter.
Cited for academic usage only.
Lots of good stuff, tables & calcs there. Check it out.
- Random thought as I spied a bag of bulk cous-cous that's gone unused for nearly
Are the starches in pasta readily convertable with a little 6-row? Anybody
ever try? I'm going to take a stab at it...meanwhile, if I'm making a horrible
mistake here, please feel free to point, giggle, and sooner or later let me