Fwd: Re: hist-brewing: wine quart

[Pug Bainter]

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.

I prefer a 1.5:3.5 or 1:4 ratio of honey:water. As far as volume. To my
standards 1:6 would be very week and very dry by the time the yeast
finished. *shrug*

Ciao,

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