hist-brewing: Re: hist-brewing digest, Vol 1 #6 - 10 msgs

[Gardengate32 at aol.com]

In a message dated 11/20/2001 2:26:14 PM EST, 
hist-brewing-request at www.pbm.com writes:

<< Message: 6
 From: JazzboBob at aol.com
 Date: Mon, 19 Nov 2001 23:54:32 EST
 Subject: Re: hist-brewing: old strength guides
 To: hist-brewing at pbm.com
 
 
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 I have been reading & brewing old Digby recipes which predate the use of the 
 hydrometer.  However, many of these old recipes refer to adding honey till 
 eggs float the height of a sixpence or a groat.  How would this translate to 
 modern gravity readings?
 Also, what is a Kiver?  I'm guessing it was some type of fermentor or barrel?
 Thanks,  Bob Grossman
 
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 I have been reading & brewing old Digby recipes which predate the use of the 
hydrometer.  However, many of these old recipes refer to adding honey till 
eggs float the height of a sixpence or a groat.  How would this translate to 
modern gravity readings?
 
 Also, what is a Kiver?  I'm guessing it was some type of fermentor or barrel?
 Thanks,  Bob Grossman
 
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  >>
i think the egg needs to float about 3/4 of an inch above the water.