## RE: [new_distillers] Re: Fermentaion using only molasses

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• ... Oops.. meant to say .. below 1.010 Tony
Message 1 of 17 , Feb 1, 2002
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> Maybe play conservative, and not add if all upfront,
> but rather wait and see how the fermentation goes, adding more only when it
> drops below SG 1.1 ?

Oops.. meant to say .. below 1.010

Tony
• I use two of those little 5 gram packets for each five gallons of mash. I don t stir at all- there is no grain/fruit to mash down, anyway. It typically takes
Message 2 of 17 , Feb 1, 2002
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I use two of those little 5 gram packets for each five gallons of mash. I
don't stir at all- there is no grain/fruit to mash down, anyway. It
typically takes about a week to ferment out and to begin clarifying on it's
own.
• Hi everyone, After all the discussion recently about Brix, Balling, SG and sugar, I went away and a bit of searching and maths. Heres what I found: a) Brix,
Message 3 of 17 , Feb 3, 2002
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Hi everyone,

After all the discussion recently about Brix, Balling, SG and sugar,
I went away and a bit of searching and maths.

Heres what I found:

a) Brix, Balling and Plato are all measures of specific gravity of
sugar solutions, where 1 unit is equivalent to 1% w/w solution
sugar. So 1o = 1% sugar; 20o = 20% sugar

b) You can convert Brix/Balling/Plato to SG:

{ Brix /(258.6-([Brix/258.2]*227.1)} + 1 = Specific gravity
or
Brix = 258.6 / [ 0.88 + 1/(sg-1)]

So using this, I have made up two tables - one for converting SG to
Brix, and the other from Brix to SG. I have expanded the tables so
that the sugar/water quantities to make up the solutions of a
specific SG or Brix value can be done in three ways:
i) Number of grams sugar added to water to make up 1000g of solution
ii) Number of grams of sugar added to 1000g (1000mL) water to make
up the solution
iii) Number of grams of sugar made up to a volume of 1000mL with water