Mr George, I really appreciate your video series. This video explaining gravities and how that breaks down to ABV was really helpful in preparing my mash to knowing my expected production of distilled properly. My next ferment and distilling after watching improved by leaps and bounds by my measure. Thank you sir for all the good information and the time you take to share with all of us.
Great video as per usual. Just a bit more on measurements 1 us gallon =3.78 litre 1 gallon aust or Europe = 4.54 litres 1 pound = .45 kg. Keep up the great work!
I've learned to convert US measurements to metric on the fly, My wife is American and I'm Aussie. So when she asks for a pound of cheese or 4 ounces of pepperoni at the shops I have to translate.
I have been using 5kg (sometimes 6kg) table sugar + 2kg turbo sugar as my standard recipe , fermented over 4 weeks, racked and left to stand for another week (or so) with outstanding results. I run a 4 mash, 1 racked bucket system run through a Turbo 500. I'm not producing fuel! I'm making ROCKET fuel! Keep up the good work. Cheers
George don't worry about comments on European measures and what so ever... You already do all this fantastic work teaching us. It's up to us to make the brain work while watching your videos. I'm taking notes, using the measurements converter app and a calculator, and I do what I have to do... Simple as that. Thank you very, very much Geoge for your excellent work, taking your time and giving us this precious knowledge. Greetings from a Portuguese in Switzerland.
Hey George. I am ready to jump in with BOTH feet. Bern making wine for about 5 years. I think maybe I should start with the small 1 gallon still. Once I get that happening I already know which 8 gallon setup I want from 10 Mile. I enjoy your uploads and have been watching as many as I have time for. CORN LIKKER and brandy from my wine are my main interests. Thank you Sir !!
Dang I like your videos, but, as a 'lazy man' I have yet another idea:; Just sat down with calculator and.... As a rough, rule of thumb, guide.... 1lb of sugar per 5 gallons is 1% ABV. It's rough but quick. 20lb/5gal = 20.5% ABV. 'Near enough' for casual use. Still working on a metric 'near enough' conversion but as my bucket is marked in liters and gal, and, as 2lb is 'near enough' to 1kg... 10kg sugar to 5 gal water is 'near enough' to 20% ABV! And that's 'near enough' for me. Cheers
THE WORLD OWES AMARGA GRATITUDE FOR MANY AMAZING THINGS, AND CONVERSION. I CHILD CAN FIND, ON ANY INTERNET SERVICE YOU NEED TO USE///I SAY HUMBUG TO PEALE LIKE THAT, Cary on good man/
Awesome as always ... but I'll be honest. Still very worried about the whole Federal Regulation and Texas State regulations regarding anything involving a still
Great channel mate . I make rum using a 60ltr wash of 10ltrs dunder , 3 ltrs blackstrap molasses and 16-18kg raw sugar and I cant seem to use a hydrometer to measure the SG as I get a reading up to 1165 . It ferments away until after numerous aerations it stops . I then get about 8 ltrs of hearts from it . Can you help me understand the high sg reading . I think due to the amount particulate in the dunder, molasses and raw sugar that this pushes an inaccurate reading . Looking fwd to your reply . Keep up the great work mate.
I usually do staged fermentation. And run my mash/wash about 10 to 14 days. How dose a hydrometer help me ? I have one and take readings before I add sugar each time. But as expected my readings are all over the place. Basically I just use it as a gauge to confirm my mash/wash has done as much as it can and not just stalled
Good of you to take the time to show metrics, too bad the Euro sites don't do a metric to lb/oz when they build their videos. I keep a conversion app on my desktop for when needed.
If I add enzymes to the sugar wash,would it cut strands enough to Ferment better than 85%?sorry paused to ask question, then heard the answer...Thanks!!!
Ok, so my question is..... And maybe this isn't the right question..... But why does it matter?. Ferment your mash. Distill it. Then read your abv. So, let's do this. Say I take 4 pounds of crushed corn, 5 pounds of sugar, and 5 gal of water. Cook it down. Cool it. Before I pitch my yeast. Everytime I know I'm going to get about 140 proof alcohol. Why does the sg matter? Could you explain to me. Because I'm really just not getting the who (og)&(sg) part of it all.
yeah i hear you regarding bloody weights and stuff, im from england and we used to use LBs and ounce , but i guess as price of stuff went up i guess the they changed it so it didnt seem we wouldnt realize we getting less for the the money as sounds better .. I.E 1 gallon at £1 sounds better then 23 liters £1
Seemed like there might be some good info here. Just too many ads for me to sit through. That's a shame. UA-cam used to be great until the ads came along. Good luck
UA-cam isn't going to see this complaint and George didn't add the commercials, youtube did. From what i understand, you can pay youtube a subscription fee and never see a commercial if that helps.
Hi George! I just stumbled across your channel, I have an interest in brewing, but have zero experience. I saw several videos titled "basics", but it would really help if you combined them all in a playlist, because I think I am missing some. Just a suggestion, Thanks!
Concerning yeast, is it reasonable to think that different yeasts could potentially yield higher/lower ABV when we consider the efficiency at which they convert sugars? If I switch from a standard grocery store brand yeast to something more widely preferred, like a DADY?
ABV of alcohol is a function of fermentable sugars. Yeast strains do one thing very good; they produce alcohol from available sugars so no matter what strain you use you cannot produce more alcohol than there is sugar available.
@@BarleyandHopsBrewing Thanks for the reply. I guess I didn't word my question correctly since i'm more of a "basics" kind of guy, although my whole reason for asking in the first place is because I legitimately want to dive more into the science behind distilling, and become more knowledgeable. Your channel is helping me GREATLY!! I've been using Fleishmann's since I started back in 2013, and am about to switch to Red Star DADY because I've been reading that it's "better" for a mash, I assume based on effectiveness of the yeast? But again, i don't know, and that's why I'm asking, haha. Is there any reason to believe that the Fleishmann's isn't converting ALL the sugars in my mash, and "dying" before it can convert everything in my buckets? Of course, I know there are other factors involved, like temperature, but was curious if omething liek that is plausible. Also, the main reason I'm switching to DADY is more of a cost consideration... a 1lbs pack of Red Star is costing me roughly 10-12 dollars, and a 3 pack of Fleishmann's is considerably more expensive in the long run when you start adding them up. So, if we do a side by side comparison on identical recipes, would DADY yeast work quicker or even more effective than the Fleishmann's i get at the grocery store? Sorry to be so long winded, but you have quickly become my "oracle" after discovering your channel. Figured if anyone could answer a question definitively, and with a friendly demeanor, it would be you.
@@randomnobody2011 I understand more now. Of course I stand by that yeast can only eat what is available. Fleischmann's is a bread yeast and has a low alcohol tolerance. Sometimes it will work just fine but is not dependable. These yeasts were cultured for 3-5 % by volume alcohol in order to make bread. DADDY has been cultured for higher alcohol %and is dependable. At times the bread yeast will die off early leaving behind plenty of sugars that are not converted to alcohol. DADDY will not do that. Now, one caution. DADDY cannot do it all and will also die off in an environment that is too high in alcohol content. So if you are trying to get 20% or more you could be working against yourself since the environment environment of your mash changes daily as the yeast eat. Your alcohol content goes up and at some point the mash becomes deadly or inhospitable for the yeast. That is why I offer the caution about ABV. Hope this helps George
@@BarleyandHopsBrewing Thank you very much, George! That helps me out immensely! I've got plenty of down time today, so I'm looking forward to watching a bunch more of your vids!!
I back sweetened some wine and adding sugar and debated adding yeast I don’t care if it fermented again or whatever it does I just don’t know what to do. Help. Please
Hi George, one thing I have been wanting to ask is, I use a lot of StillSpirits products and one is Turbo carbon to help clean up the spirits I make! Have you ever use this product? And maybe do a small segment on it. Many Thanks
I'm making 5 gallons of Irish ale, my original reading was 1.053, it was fermenting very well for the first 4 days. On day 5 I took a reading, it was 1.025. The CO2 has slowed down. Last batch I brewed the ABV never got above 3.25. and it's acted the same way this is. Is there anyway to get my ABV higher.
This video is great. My question is if you’re mashing let’s say 5lbs of cornmeal in addition to 12lbs of sugar using amylase to convert the starches, how do you quantify the potential increase in ABV?
Hi , what is the right specific gravity, I did mine and initially when I check gravity it was 110 way below 1.10 but fermentation failed . but I did have couple of bubbles the whole week and when I check gravity after a week still read 110
I have a beginner's question about fermentation in the fast fermenter. I'd like to ask about the rate of "percolations" of the air lock during fermentation. My first attempt to make wine (apple and pear) is fermenting in the fast fermenter and the air lock is bubbling every 7-10 seconds or so. Since this is my first time to witness this I am pretty impressed, but should I be? Is there some average "bubble-rate per minute" to aim for? I feel like I am making great time, but I am not sure I am driving in the right direction. What is "normal"?
You are doing fine. Driving in the right direction on cruise control. There is no specific number of burps per minute. Sometimes it's a raging burping fest and other times it is a little slower. It is all about the yeast and temperature. There may come a time when you see no burping at all and this may lead you to think it is dead. Check the gravity to verify yeast health, you probably have a leak around the lid. This happens often and is nothing to worry about. Co2 will escape by the least restrictive route i.e. a leak.
Ray said in another video 1gallon+1lb. Sugar is 32 gravity points. I believe you both used the same sugar, not sure how your measurements differ. Rewatching both to understand but i figured I'd let you know, maybe you can explain why. Thanks!
Did not click your links before tossing out this comment, but after stating he is using corn sugar for better incorporation, George @04:35 stated that 15% of table sugar will not ferment which, if my math is right, would decrease the points by 5.85 and after +/- variables, 32 gravity points may kinda sort of possibly run in the vicinity.
I appreciate the honesty! Just wasn't sure which measurement was more accurate, they are both close anyways i don't think a few points make that much of a difference.
My question is about measuring SG of a must when using real fruit or more specifically a puree. If the sample contains pieces of fruit and other particulate is the reading accurate? Would a refractometer be more accurate?
George. I have 1.4Kg of natural concentrated Pomegranate juice. I just want to make 1 Gall Wine just to try it. Want to know how much juice water and sugar to use. Thank's.
I have 1.005 in 10 gal trying to find what that is per gal. i will keep looking (making a mash from leftovers ) video may be the one I'm looking for thanks
This is 8 months old so I'm just throwing this out there in case somebody comes by. A 10 gallon mash with 1.005 specific gravity is still 1.005 for a gallon of that mash. If you want to raise that gallon by 1.039, add a pound of sugar. To raise the whole 10 gallons 1.039 the you have to add 9 more pounds. You're working with 10 individual gallons that just happen to be in the same pot.
You should just allow the audience do they’re own conversions. The British and Canadian gallon and other volume and weight units are also different from the US standard system. If you start playing around with all these conversations the video would be block out with numbers!
Lol. Love the Videos George but I have to point out that your (US) "Gallons" are actually a short measure ! ;-) A real Gallon = quote " 10 pounds of distilled water when measured at 62 degrees Fahrenheit and with the barometer at 30 psi. This was set out in the British Weights and Measures Act of 1824 which sort to standardise a wide range of differing measures for Gallons used throughout Britain for wine and beer. It has since been adopted as the agreed measure by those still using imperial weights and measures. " = 4.2 L not 3.8 ( ;-) ;-))
With the barometer at 30 PSI? That's almost double normal air pressure at sea level. That would be the equivalent of of being about 0-3 feet under water :)
Mr George, I really appreciate your video series. This video explaining gravities and how that breaks down to ABV was really helpful in preparing my mash to knowing my expected production of distilled properly. My next ferment and distilling after watching improved by leaps and bounds by my measure. Thank you sir for all the good information and the time you take to share with all of us.
It is a pleasure knowing we have helped even if in a little way.
George
George you are the best. Thank for now including metric. I’m USA but as a pharmacist I am just used to using both units but metric is easier.
Another great video George! You bring so much to this great craft!
Great video as per usual. Just a bit more on measurements 1 us gallon =3.78 litre
1 gallon aust or Europe = 4.54 litres 1 pound = .45 kg.
Keep up the great work!
I've learned to convert US measurements to metric on the fly, My wife is American and I'm Aussie.
So when she asks for a pound of cheese or 4 ounces of pepperoni at the shops I have to translate.
Thank You for helping me understand this equation! It has given me insight into my wine brews I am fermenting. New to all this!😄🌻🌸
I have been using 5kg (sometimes 6kg) table sugar + 2kg turbo sugar as my standard recipe ,
fermented over 4 weeks, racked and left to stand for another week (or
so) with outstanding results.
I run a 4 mash, 1 racked bucket system run through a Turbo 500.
I'm not producing fuel! I'm making ROCKET fuel!
Keep up the good work.
Cheers
Outstanding.
George
Well just like your opening. You have bought me with the opening every upfront
George don't worry about comments on European measures and what so ever... You already do all this fantastic work teaching us. It's up to us to make the brain work while watching your videos. I'm taking notes, using the measurements converter app and a calculator, and I do what I have to do... Simple as that. Thank you very, very much Geoge for your excellent work, taking your time and giving us this precious knowledge. Greetings from a Portuguese in Switzerland.
Thanks for the review of the concept; refreshers always are helpful.
@Hello Dick O'Polka, How are you doing?
1 US Gallon = 0.832674 Imperial Gallon! So sad that we all don't use one system. Thanks for the awesome vids!
we do. It's called metric. ;)
Hey George. I am ready to jump in with BOTH feet. Bern making wine for about 5 years. I think maybe I should start with the small 1 gallon still. Once I get that happening I already know which 8 gallon setup I want from 10 Mile. I enjoy your uploads and have been watching as many as I have time for. CORN LIKKER and brandy from my wine are my main interests. Thank you Sir !!
I am watching from southern indian city Hyderabad. Nice to listen you.
Dang I like your videos, but, as a 'lazy man' I have yet another idea:;
Just sat down with calculator and....
As a rough, rule of thumb, guide....
1lb of sugar per 5 gallons is 1% ABV.
It's rough but quick. 20lb/5gal = 20.5% ABV. 'Near enough' for casual use.
Still working on a metric 'near enough' conversion but as my bucket is marked in liters and gal, and, as 2lb is 'near enough' to 1kg...
10kg sugar to 5 gal water is 'near enough' to 20% ABV! And that's 'near enough' for me.
Cheers
gallons isnt metric
i calculated that 1,2kg per 5 Liters water is about 10%
Great job buddy good video
THE WORLD OWES AMARGA GRATITUDE FOR MANY AMAZING THINGS, AND CONVERSION. I CHILD CAN FIND, ON ANY INTERNET SERVICE YOU NEED TO USE///I SAY HUMBUG TO PEALE LIKE THAT, Cary on good man/
Awesome video George! 😃
Thanks Prof! 🤓🎓
Awesome as always
... but I'll be honest. Still very worried about the whole Federal Regulation and Texas State regulations regarding anything involving a still
You should be. Distilling is illegal; talking about it and sharing the knowledge is not.
I love George's advice
But the maths did make my brain hurt ...
Yes totally agree. If I don’t message you before Xmas to you and your family have a merry Xmas and a very heathy 2019 god be with you💐🇦🇺
Same to you and your family. Thanks for being so kind.
George
Great channel mate .
I make rum using a 60ltr wash of 10ltrs dunder , 3 ltrs blackstrap molasses and 16-18kg raw sugar and I cant seem to use a hydrometer to measure the SG as I get a reading up to 1165 .
It ferments away until after numerous aerations it stops . I then get about 8 ltrs of hearts from it . Can you help me understand the high sg reading .
I think due to the amount particulate in the dunder, molasses and raw sugar that this pushes an inaccurate reading .
Looking fwd to your reply .
Keep up the great work mate.
With everything you have in there I would be suspicious about that reading. You are correct, solids can help throw off the reading.
I usually do staged fermentation. And run my mash/wash about 10 to 14 days.
How dose a hydrometer help me ? I have one and take readings before I add sugar each time. But as expected my readings are all over the place. Basically I just use it as a gauge to confirm my mash/wash has done as much as it can and not just stalled
Good of you to take the time to show metrics, too bad the Euro sites don't do a metric to lb/oz when they build their videos. I keep a conversion app on my desktop for when needed.
I use brown sugar, raw honey, and unsalted molasses.....always get great results!
Thank You!!! This is awesome ☺️
I can't believe you put your phone number on here. You are brave my man.
Thank you George!
The Mr.Wizard of booze. Great videos
If I add enzymes to the sugar wash,would it cut strands enough to Ferment better than 85%?sorry paused to ask question, then heard the answer...Thanks!!!
Ok, so my question is..... And maybe this isn't the right question..... But why does it matter?. Ferment your mash. Distill it. Then read your abv.
So, let's do this. Say I take 4 pounds of crushed corn, 5 pounds of sugar, and 5 gal of water. Cook it down. Cool it. Before I pitch my yeast. Everytime I know I'm going to get about 140 proof alcohol. Why does the sg matter? Could you explain to me. Because I'm really just not getting the who (og)&(sg) part of it all.
yeah i hear you regarding bloody weights and stuff, im from england and we used to use LBs and ounce , but i guess as price of stuff went up i guess the they changed it so it didnt seem
we wouldnt realize we getting less for the the money as sounds better .. I.E 1 gallon at £1 sounds better then 23 liters £1
@Hello Basingstoke Dave, How are you doing?
Thanks I share on Facebook
Seemed like there might be some good info here. Just too many ads for me to sit through. That's a shame. UA-cam used to be great until the ads came along. Good luck
UA-cam isn't going to see this complaint and George didn't add the commercials, youtube did. From what i understand, you can pay youtube a subscription fee and never see a commercial if that helps.
Hi George! I just stumbled across your channel, I have an interest in brewing, but have zero experience. I saw several videos titled "basics", but it would really help if you combined them all in a playlist, because I think I am missing some. Just a suggestion, Thanks!
Will do. I am planning a short video on how to access our library
Concerning yeast, is it reasonable to think that different yeasts could potentially yield higher/lower ABV when we consider the efficiency at which they convert sugars? If I switch from a standard grocery store brand yeast to something more widely preferred, like a DADY?
ABV of alcohol is a function of fermentable sugars. Yeast strains do one thing very good; they produce alcohol from available sugars so no matter what strain you use you cannot produce more alcohol than there is sugar available.
@@BarleyandHopsBrewing Thanks for the reply. I guess I didn't word my question correctly since i'm more of a "basics" kind of guy, although my whole reason for asking in the first place is because I legitimately want to dive more into the science behind distilling, and become more knowledgeable. Your channel is helping me GREATLY!! I've been using Fleishmann's since I started back in 2013, and am about to switch to Red Star DADY because I've been reading that it's "better" for a mash, I assume based on effectiveness of the yeast? But again, i don't know, and that's why I'm asking, haha. Is there any reason to believe that the Fleishmann's isn't converting ALL the sugars in my mash, and "dying" before it can convert everything in my buckets? Of course, I know there are other factors involved, like temperature, but was curious if omething liek that is plausible. Also, the main reason I'm switching to DADY is more of a cost consideration... a 1lbs pack of Red Star is costing me roughly 10-12 dollars, and a 3 pack of Fleishmann's is considerably more expensive in the long run when you start adding them up. So, if we do a side by side comparison on identical recipes, would DADY yeast work quicker or even more effective than the Fleishmann's i get at the grocery store? Sorry to be so long winded, but you have quickly become my "oracle" after discovering your channel. Figured if anyone could answer a question definitively, and with a friendly demeanor, it would be you.
@@randomnobody2011 I understand more now. Of course I stand by that yeast can only eat what is available. Fleischmann's is a bread yeast and has a low alcohol tolerance. Sometimes it will work just fine but is not dependable. These yeasts were cultured for 3-5 % by volume alcohol in order to make bread. DADDY has been cultured for higher alcohol %and is dependable.
At times the bread yeast will die off early leaving behind plenty of sugars that are not converted to alcohol. DADDY will not do that. Now, one caution. DADDY cannot do it all and will also die off in an environment that is too high in alcohol content. So if you are trying to get 20% or more you could be working against yourself since the environment environment of your mash changes daily as the yeast eat. Your alcohol content goes up and at some point the mash becomes deadly or inhospitable for the yeast. That is why I offer the caution about ABV.
Hope this helps
George
@@BarleyandHopsBrewing Thank you very much, George! That helps me out immensely! I've got plenty of down time today, so I'm looking forward to watching a bunch more of your vids!!
I back sweetened some wine and adding sugar and debated adding yeast I don’t care if it fermented again or whatever it does I just don’t know what to do. Help. Please
Hi George, one thing I have been wanting to ask is, I use a lot of StillSpirits products and one is Turbo carbon to help clean up the spirits I make! Have you ever use this product? And maybe do a small segment on it. Many Thanks
I've used it and prefer to not use it anymore. It is purely a personal choice (too much clean up).
I'm making 5 gallons of Irish ale, my original reading was 1.053, it was fermenting very well for the first 4 days. On day 5 I took a reading, it was 1.025. The CO2 has slowed down. Last batch I brewed the ABV never got above 3.25. and it's acted the same way this is. Is there anyway to get my ABV higher.
This video is great. My question is if you’re mashing let’s say 5lbs of cornmeal in addition to 12lbs of sugar using amylase to convert the starches, how do you quantify the potential increase in ABV?
Convert the starch first and take a gravity reading. After that add the sugar and take a final initial gravity reading.
George
Hi , what is the right specific gravity, I did mine and initially when I check gravity it was 110 way below 1.10 but fermentation failed . but I did have couple of bubbles the whole week and when I check gravity after a week still read 110
is there a thing of too much sugar or be just wasting the sugar by putting in too much, not being used if know what asking?
Yes there is a thing as too much sugar. You can create an environment where your yeast will not grow.
I have a beginner's question about fermentation in the fast fermenter. I'd like to ask about the rate of "percolations" of the air lock during fermentation. My first attempt to make wine (apple and pear) is fermenting in the fast fermenter and the air lock is bubbling every 7-10 seconds or so. Since this is my first time to witness this I am pretty impressed, but should I be? Is there some average "bubble-rate per minute" to aim for? I feel like I am making great time, but I am not sure I am driving in the right direction. What is "normal"?
You are doing fine. Driving in the right direction on cruise control. There is no specific number of burps per minute. Sometimes it's a raging burping fest and other times it is a little slower. It is all about the yeast and temperature. There may come a time when you see no burping at all and this may lead you to think it is dead. Check the gravity to verify yeast health, you probably have a leak around the lid. This happens often and is nothing to worry about. Co2 will escape by the least restrictive route i.e. a leak.
@@BarleyandHopsBrewing Thank you!
Sir use to 1.110 specific gravity to wine
Ray said in another video 1gallon+1lb. Sugar is 32 gravity points. I believe you both used the same sugar, not sure how your measurements differ. Rewatching both to understand but i figured I'd let you know, maybe you can explain why. Thanks!
ua-cam.com/video/_vfuZdiAWDg/v-deo.html @11.43
ua-cam.com/video/GCyqBNV6u48/v-deo.html @3.10 you say 32 gravity points
we could have been using table sugar or just got it wrong
Did not click your links before tossing out this comment, but after stating he is using corn sugar for better incorporation, George @04:35 stated that 15% of table sugar will not ferment which, if my math is right, would decrease the points by 5.85 and after +/- variables, 32 gravity points may kinda sort of possibly run in the vicinity.
I appreciate the honesty! Just wasn't sure which measurement was more accurate, they are both close anyways i don't think a few points make that much of a difference.
Hi George I seen on a video of yours for ABV and to proof down where can I find that. Thanks
My question is about measuring SG of a must when using real fruit or more specifically a puree. If the sample contains pieces of fruit and other particulate is the reading accurate? Would a refractometer be more accurate?
A refractometer would be the best choice. Solid particulates in a must can give false readings.
George. I have 1.4Kg of natural concentrated Pomegranate juice. I just want to make 1 Gall Wine just to try it. Want to know how much juice water and sugar to use. Thank's.
I have no idea. Use your hydrometer to achieve the desired level of fermentable sugars you want.
@@BarleyandHopsBrewing OK Thanks George.
Hi George do you ever use a refractometer if so what are your thoughts may be a video could be done,
thanks for the info you post mick Bates
You read my mind. That is scheduled for later this week.
I have 1.005 in 10 gal trying to find what that is per gal. i will keep looking (making a mash from leftovers
) video may be the one I'm looking for thanks
This is 8 months old so I'm just throwing this out there in case somebody comes by. A 10 gallon mash with 1.005 specific gravity is still 1.005 for a gallon of that mash. If you want to raise that gallon by 1.039, add a pound of sugar. To raise the whole 10 gallons 1.039 the you have to add 9 more pounds. You're working with 10 individual gallons that just happen to be in the same pot.
How low can the gravity go ?
George, how much yeast?????
Check his other videos- he covers it in things like doing your first sugar wash.
You should just allow the audience do they’re own conversions. The British and Canadian gallon and other volume and weight units are also different from the US standard system. If you start playing around with all these conversations the video would be block out with numbers!
Tap water or distilled water and does it make a difference?
Both have a specific gravity of 1.000 or 0 brix.
It doesn't matter.
We will cover water in our next video.
@@BarleyandHopsBrewing
Thank you
Hello love the shop and all videos, I need some help on making hard cider. I did not see any videos on can you help.
Hard cider is very similar to wine.
Lol. Love the Videos George but I have to point out that your (US) "Gallons" are actually a short measure ! ;-) A real Gallon = quote " 10 pounds of distilled water when measured at 62 degrees Fahrenheit and with the barometer at 30 psi. This was set out in the British Weights and Measures Act of 1824 which sort to standardise a wide range of differing measures for Gallons used throughout Britain for wine and beer. It has since been adopted as the agreed measure by those still using imperial weights and measures. " = 4.2 L not 3.8 ( ;-) ;-))
Yes, you are correct. I did not cover imperial gallons.
With the barometer at 30 PSI? That's almost double normal air pressure at sea level. That would be the equivalent of of being about 0-3 feet under water :)
🍺 👍
Happy distilling fellow alcohol entrepreneurs.
Will corn syrup work the same as corn sugar
Very, very similar
WOW I know that I need more sugar; only have in 7LB's :( the beginning was 5% or 4.8% with the Juice only!!!!
Putting your phone number on the video? You're brave... or nuts. :)
Those that use metric need to learn imperial.
Just as well I'm one of those weird Brits who can do both imperial and metric in my head.