HOMEBREW Digest #5773 Sun 26 December 2010

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  Re: Measuring alcohol (bill keiser)
  Alcohol Tables ("A.J deLange")
  MCAB XIII finals - Call for judges and stewards (Kyle Jones)

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---------------------------------------------------------------------- Date: Sat, 25 Dec 2010 08:51:59 -0500 From: bill keiser <sharpstik at verizon.net> Subject: Re: Measuring alcohol > you have basically three choices for determining the density of > the water/alcohol solution The refractometer and hydrometer method seem fairly easy to me. I've tried it a couple times. http://www.makewine.com/winemaking/methods/alcohol/ http://www.musther.net/vinocalc.html#alcoholcalculation bill keiser Return to table of contents
Date: Sat, 25 Dec 2010 13:21:59 -0500 From: "A.J deLange" <ajdel at cox.net> Subject: Alcohol Tables For Will: It is not surprising that your attempt to apply tables or formulas for alcohol content based on SG difference between an ethanol solution off from which the alcohol has been boiled and the pre boil gravity gave erroneous results. The tables and formula you referenced are based on the Balling formula which estimate the amount of alcohol produced by fermentation. It is assumed that 2.0665 grams of extract produce 1 gram or ethanol, 0.9565 g CO2 and 0.11 g yeast biomass. The alcohol is proportional to the extract consumed. In your test with vodka there is no original extract and no terminal extract - you have just pure alcohol and so the principal upon which the Balling formula works does not apply. Besides that the factor by which the difference in extracts should be multiplied is wrong in the Monash website. The factor varies depending upon the original extract of the beer/must and so no single value can be given. For wort originally at 12 P the difference between the apparent specific gravity of the fermented product and the specific gravity of the residue should be multiplied by approximately 0.733 (or divided by 1.365) as is confirmed by the Valley Vintner pdf. As noted above having the correct factor does not solve the problem of trying to measure ethanol solutions using this technique. You took, presumably, 80 proof vodka and diluted it 2:1 with DI water. This gives a solution which is 40/3 = 13.333% ABV. Such a solution has (20/20) apparent specific gravity of 0.982597. The specific gravity of water (vodka mix which has been boiled) is 1.00000. Thus the difference between post and preboil is 0.0174. Inserting this in the Valley table gives about 13.6% ABV which is close to the actual 13.333 %. However if you try the same technique with 1:1 dilution you will estimate 22.5% when the actual strength would be 20%. While the Balling model deals with reduction in extract it also incorporates Tabarie's principle and that's doubtless why the agreement is as good as it is. This does not mean that this method isn't valid for determining, roughly, the ABV of beer or wine if done properly. The problem with the Monash fomula (apart from having the wrong divisor) is that it does not allow for the variation in factor as a function of original gravity. If the OG, Residue and AE are all in Plato the multiplicative factor for (Residue - AE) varies from 2.20 to 2.25 and can be calculated from f = 2.1996 + 0.0013168*OG + 5.5782E-5*OG*OG. This, multiplied by (Residue - AE), also in Plato, give the ABW which is converted to ABV by multiplying by the AE of the finished product and dividing by the specific gravity of ethanol which is 0.791 (20/20). The Valley table tries to take this into account. Note that all the numbers I have used here are as determined for beer (they can all be found in Vol II of DeClerck. Other models may better describe wine and others still mead and Sake. Return to table of contents
Date: Sun, 26 Dec 2010 14:04:45 -0600 From: Kyle Jones <akylejones at gmail.com> Subject: MCAB XIII finals - Call for judges and stewards The finals of the 2010 calendar year of the Masters Championship of Amateur Brewing (MCAB XIII) will be held on Sunday, January 23, 2011 at Saint Arnold brewing company in Houston, TX. MCAB XIII finals are hosted by the Foam Rangers homebrewing club. Judging will begin promptly at 9 am, doors will open at 8 am for a light breakfast. January is a lovely time to visit Houston, and the MCAB finals present an opportunity to judge some of the finest beers made by homebrewers. We will be holding several events along with the judging. On Saturday, join us for a tour and tasting at the Saint Arnold brewing company, Texas' oldest craft brewery, in their new facility near downtown Houston. Also on Saturday, we will host a session on beer defects and their detection, and we hope to have Brock Wagner, the owner and co-founder of Saint Arnold, talk to us about brewhouse quality control. Saturday evening we will visit a few local establishments to find some other beers from the area. Bush Intercontinental Airport (IAH) is a short drive from downtown Houston, as is Hobby Airport (HOU), and ample lodging is available in and around downtown Houston. Judges are asked to register in advance on the MCAB XIII finals website at http://mcab.crunchyfrog.net, and more information on the MCAB XIII finals, including the address of Saint Arnold, can be found at http://www.masterhomebrewer.org/. We strongly suggest judges and stewards register in advance to be guaranteed consideration in the seating of flights, as flight assignment will be completed in advance of the competition. Those wishing to attend the events on Saturday should plan to arrive early Saturday morning or on Friday evening, those wishing only to judge should plan on arriving Saturday evening. We hope you can come and and join us for this fun and educational event. Kyle Jones Grand Wazoo, Foam Rangers Competition Director, MCAB XIII Finals Return to table of contents
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