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Sucrose contributes 46.2 point-gal/lb, so you need 5*8/46.2 = 0.87 lb of it, so 0.98 lb of the syrup.
Quote from: a10t2 on August 19, 2015, 11:13:33 pmSucrose contributes 46.2 point-gal/lb, so you need 5*8/46.2 = 0.87 lb of it, so 0.98 lb of the syrup.Correct, assuming those ounces on the syrup are weight. If it's fl oz, then you want 15.76 oz. So either roughly a pint or a pound, depending on whether it's being sold by volume or weight.
so since this is volume (1/8 cup or 30ml) whats my formula?
Quote from: Wort-H.O.G. on August 20, 2015, 11:32:42 amso since this is volume (1/8 cup or 30ml) whats my formula?(0.87 lb)*(454 g/lb)*(30 mL / 25 g) = 470 mL = 16 US fl oz
It's the only way I can think of unit conversions at this point.
Quote from: a10t2 on August 20, 2015, 11:37:42 amQuote from: Wort-H.O.G. on August 20, 2015, 11:32:42 amso since this is volume (1/8 cup or 30ml) whats my formula?(0.87 lb)*(454 g/lb)*(30 mL / 25 g) = 470 mL = 16 US fl ozFlashbacks of my last college Chem class - nice conversions.
If there is 25g sucrose in 1oz of pure apple syrup, and I wanted to add enough to 5 gals of 1.000 cider to back sweeten to 1.008, what's the formula to figure this out?Sent from my iPad using Tapatalk