If there is 25g sucrose in 1oz of pure apple syrup, and I wanted to add enough to 5 gals of 1.000 cider to back sweeten to 1.008, what’s the formula to figure this out?
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=22792
Does that help?
Sucrose contributes 46.2 point-gal/lb, so you need 5*8/46.2 = 0.87 lb of it, so 0.98 lb of the syrup.
Awesome thanks guys
Correct, assuming those ounces on the syrup are weight. If it’s fl oz, then you want 15.76 oz. So either roughly a pint or a pound, depending on whether it’s being sold by volume or weight.
Our units suck, yea verily.
so in this case its 1/8 cup or 30ml of syrup = 25g sucrose
Ah yes, the ol’ US food labeling fluid ounce. Make sure not to mix it up with the customary fluid ounce, or the avoirdupois fluid ounce, or the imperial fluid ounce. You can’t even make this stuff up.
so since this is volume (1/8 cup or 30ml) whats my formula?
(0.87 lb)(454 g/lb)(30 mL / 25 g) = 470 mL = 16 US fl oz
Flashbacks of my last college Chem class - nice conversions. ;D
It’s the only way I can think of unit conversions at this point. :
True enough
yeah sh*t hurts my brain. :o thank you for explaining Sean and Eric
Man, this reminds me of my 5th grade math problems.
“If Johnny is driving his car 45 mph in a NorthEast direction for 250 miles, and Debra drives her motorcycle at 60 mph in Southwest direction for 150 miles, what location will the two meet up for coffee?”
well starbucks on 41st street of course ;D
There’s a special place (Heaven or Hell?) for those blessed with math and metric conversion skills!
It’s called the rest of the known universe.
Well aren’t you full of your European self [emoji16]
When I’m in a pub my friends always order an Egotripel for me 8)