Fwd: Re: hist-brewing: wine quart

[Charles wettergreen]

It took Pug Bainter <pug at pug.net> little time to figure out how I *really* 
got to 1.080.

I guess this brain fart shows me I *really* need to take some time off...:)

The *first* time I got the same result as Pug, but rounded up to 1.080, 
figuring that the quart of honey dissolved would contribute slightly less 
than one quart in volume, thus slightly raising the OG. Sorry to lead 
everyone down such a tortuous path to the result. :)

Chuck

PS. And thank you Dan for totally exposing my alzeimers. :)

>Charles wettergreen (chuckwm at hotmail.com) said something that sounded like:
> > So one quarter
> > would be 3 pounds, which contributes 45 "gravity points" per pound, or 
>135
> > "points". So you would have 135 points dissolved in a total volumne of 7
> > quarts (6 of water and one of honey)(.875 gallon). 135/.875+1=1.154. 
>Holy
> > mackeral Batman! How'd I come up with 1.080? :)
>
>Uhhh. 7 quarts is 1.75 gallons right? (4 quarts to the gallon)
>
>This would put it just below 1.077.


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