![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
Don S wrote:
What would be the SG formula for dilution? If I had 5 gallons of 1.050 and added 0.5 gallons of water, how would I calculate the resulting SG? Simple way to look at it is that 1.050 means you have 50 points per gallon. Given 5 gallons, you have a total of 250 points. When you add 1/2 gallon of water, you still have the 250 points, but now they are spread across 5.5 gallons. 250 points / 5.5 gallons = 45.4545... points per gallon. So your new SG is 1.0455. Dick |
|
|||
|
Thanks Mike and Dick, both answers were what I was looking for.
Don What would be the SG formula for dilution? If I had 5 gallons of 1.050 and added 0.5 gallons of water, how would I calculate the resulting SG? Simple way to look at it is that 1.050 means you have 50 points per gallon. Given 5 gallons, you have a total of 250 points. When you add 1/2 gallon of water, you still have the 250 points, but now they are spread across 5.5 gallons. 250 points / 5.5 gallons = 45.4545... points per gallon. So your new SG is 1.0455. Dick |
|
|||
|
Thanks Mike and Dick, both answers were what I was looking for.
Don What would be the SG formula for dilution? If I had 5 gallons of 1.050 and added 0.5 gallons of water, how would I calculate the resulting SG? Simple way to look at it is that 1.050 means you have 50 points per gallon. Given 5 gallons, you have a total of 250 points. When you add 1/2 gallon of water, you still have the 250 points, but now they are spread across 5.5 gallons. 250 points / 5.5 gallons = 45.4545... points per gallon. So your new SG is 1.0455. Dick |
|
|||
|
Thanks Mike and Dick, both answers were what I was looking for.
Don What would be the SG formula for dilution? If I had 5 gallons of 1.050 and added 0.5 gallons of water, how would I calculate the resulting SG? Simple way to look at it is that 1.050 means you have 50 points per gallon. Given 5 gallons, you have a total of 250 points. When you add 1/2 gallon of water, you still have the 250 points, but now they are spread across 5.5 gallons. 250 points / 5.5 gallons = 45.4545... points per gallon. So your new SG is 1.0455. Dick |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Specific gravity- timing racking | pheasant | Winemaking | 13 | 11-01-2005 04:23 PM |
| Acid reduction in fruit wines: Dilution or deacification? | Martin Olesen | Winemaking | 0 | 06-09-2004 11:54 AM |
| Specific Gravity - Primary Fermentation | Brandon | Winemaking | 7 | 27-04-2004 02:10 AM |
| Dilution and sweetening | bwesley7 | Winemaking | 6 | 25-02-2004 01:10 AM |