From the HBD Archive
From: Tom Kuhn <hpda!tkuhn@hplabs.HP.COM>
Subject: unknown
Date: 1989-08-29 16:23:10 GMT

OK, for all of you who _hate_ algebra but _can_ plug numbers into a
formula (or formulas into a program), here is the relationship between
initial specific gravity (SG1) and the temperature at which it was
measured (T1), final specific gravity (SG2) and the temperature at which
it was measured (T2), and percent alcohol by volume (A), corrected to
60 F. (All temperatures are F.):


{0.0190 x (T1 - T2)} + {131.25 x (SG1 - SG2)} = A


Based on Papazian, p. 47:

(SG1 - SG2) x 105 = % Alcohol by weight

(% Alcohol by weight) x 1.25 = % Alcohol by volume


and on Doug Roberts (HBD #236)

(T x 1.449E-4 - 0.009) + SG(uncorrected) = SG(corrected)




Now, how should this be corrected for the additional fermentation
which occurs as the result of my priming sugar? (I would prefer not to
let some of my precious carbonated elixir go flat so that it's SG can be
measured without CO2.)


Thanks,

Tom Kuhn (Neither a yo-yo maker nor a philosopher of science)
tkuhn@hpcuhb


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