# hist-brewing: RE:Help with brix

Barclay, Peter C. MAJ barclayp at eucom.mil
Tue Feb 15 06:23:30 PST 2000

```Greetings from Master Terafan,

Polrena needed help with the calculations... and Dan provided very useful
information about where brix comes from and what it means.

Polrena, you brewing mentor is RIGHT ON THE MONEY.  The calculations below
show this

The math should be fairly simple.  I will start with the equal
measurements...

11.5 sugar = 9 honey

If I want to wind up with *just* honey, I need to divide both
sides by 9 which gives me

(11.5 / 9) sugar = honey

Now I just multiply this fraction by the amount of sugar I am
trying to "convert" to honey

(11.5 / 9) * 5.25 = 6.71       [BINGO...The mentor was only off by .04]

Since the sugar was in lbs, then the quantity of honey is also in
lbs.

Since honey is *about* 12lbs per gallon, you need 8.94 cups of honey.
128 fluid oz / 12 lbs = 10.66 oz/lb)
10.66 oz/lb * 6.71 lb = 71.57 oz

8 oz in a cup = 8.94 cups

respectfully,

Terafan

Master Terafan Greydragon           barclayp at eucom.mil
Brewer and probably other things I can't think of...
Seneschal, Incipient Shire of Blauwasser

-----Original Message-----
From: Dan McFeeley [mailto:mcfeeley at keynet.net]
Sent: Monday, February 14, 2000 4:18 PM
To: hist-brewing at pbm.com
Subject: Re: hist-brewing: brix

At 04:00 AM 2/14/00 -0800, Renee Peterson wrote:

>the world of melomels.  Unfortunately, I'm having a slight calculations
>problem.  If 11.5 brix of sugar is 9 brix of honey, and my calculations
tell
>me I need 5 1/4 lbs of sugar, how much honey is that?  I thought it would
be
>around 4.1 lbs, but my brewing mentor tells me it's much higher, around 6
>3/4 lbs honey. How can this be?
>11.5 / 9= 1.278, but 9 / 11.5= .75 (or there abouts.)  What's going on?
>
>I really hope someone can help me.  Thank you.

Brix is a measure of grams solid matter per 100 grams water.  Because
approx. 90% or so of the solids in grape must are fermentable sugars,
Brix is easily compared with simple sucrose solutions.  For the sake of
ease, the charts used by winemakers to work with Brix and specific
gravity are based on sucrose solutions.

The Brix measure of honey is approx. 78% fermentable sugars, however, which
is why you can't use charts and graphs designed specifically for winemaking
and get accurate results.  You'll notice that 9 Brix of honey is 78.261%
of the 11.5 Brix for a sugar solution, so the conversions are accurate.

<><><><><><><><><><>
<><><><><><><><>
Dan McFeeley
mcfeeley at keynet.net

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