Beer Kit Calc's Etc

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					                                                                                                                                   Peter's Beer Kit Calculators Etc.
                                                                  1~9~'11                                                                                                                                          www.petespintpot.co.uk                     (Version 1.8)
                                                                  NOTE:- Metric units are my preferred system as they are universal & do not suffer from the stupidities of the U. K. Imperial or (even worse) the U. S. systems.

                                                                  Beer Kit Modifier                       Orig     New                                The Beer Kit Modifier calculator will probably the first calculator the inquisitive kit
                                                                                      Volume (litres)        23       19                              brewer would want to use, reducing the volume and the amount of sugar used is the
                                                                                                             Wt. (g)                                  easiest way to improve a beer. I find that reducing the recommended volume by 20%
                                                                                                                                                      (5 UK gall to 4 UK gall) and halving the quantity of sugar generally gives very good
                                                                  Kit extract                              1800     1800                              results but the bitterness is increased proportionately. Big improvements can also be
                                                                  Additional wet extract                                                              made by replacing some or all of the sugar with malt extract. For more information
                                                                  Additional dry extract                                                              visit:
                                                                  Sugar                                     1000       600
                                                                  Priming sugar g/l (1tsp = 3.15g)          3.15      3.15                                                    www.petespintpot.co.uk/kitmod.html
                                                                  Brewing/resting temperature °C              20        20 Max. 25°C                 Avoid adding excessive amounts of extra sugar to make a high alcohol drink as it will
                                                                  Carbonation (Volumes CO2)                 1.71      1.71                           probably taste very "thin" and could give you a bad hangover.
                                                                  Yeast efficiency % (76.26 nom.)          76.26     76.26
                                                                                                                                                     NOTE:
                                                                  O.G. (Inc. the priming sugar)             1042     1042
                                                                                                                                                     A gravity of say 1040 can also be denoted as 40 brewers degrees or 1.040.
                                                                  F.G. (Inc. the priming sugar)             1002     1004                            The F.G. is very hard to predict, an error of several degrees is not uncommon.
                                                                  % ABV                                       5.3       5.1
                                                                  EBC (if known)                               24        29
                                                                  EBU (if known)                               33        40

                                                                  Some Typical Beer Styles Carbonation Levels.

                                                                             Beer Style               Volume CO2           Ave.                      For more information see the "Beer Primer" page.
                                                                                                      Low      High        Value
                                                                  American Ales                        2.2      2.7        2.45                     The usual advice for barrelling beers is to add about 50-85g of
                                                                  Belgian Ales                         1.9      2.4        2.15                     sugar (for 23 litres) to the barrel.
                                                                                                                                                    Once the beer is carbonated & matured, keep between 5-15 psi
                                                                  British Ales                         1.5      2.0        1.75
                                                                                                                                                    (depending on the style), using a CO2 cylinder, charging when
                                                                  Lagers (Australian)                  2.4      2.7        2.55                     necessary, or the regulate to maintain at constant pressure.
                                                                  Lagers (US & Euro.)                  2.5      2.8        2.65
                                                                  Lambic                               2.4      2.8        2.60
                                                                  Porters & Stouts                     1.7      2.3        2.00
                                                                  Weizens & Wheats                     2.8      4.5        3.65
                                                                  ("2" would indicate 2 litres CO2 dissolved in 1 l beer.)

                                                                  Volume Converters                      US Gall UK Gall      Litre                  Quick ABV Estimator
                                                                                                           6      5.00        22.71                  O.G.                       1042.0 If your measured figures do not tally with any of the
                                                                   6 US gallons = 5 UK = 23 litres,
                                                                   1 US gallon = 19 litres                                                           F.G.                       1007.0 calculations, do not be surprised, just enter your own
                                                                   1 UK/Euro. litre = 1 US liter
                                                                                                                                                                                       gravities and get a new % ABV figure.
                                                                                                         UK Gall US Gall      Litre                  % ABV (approx.)               4.6
                                                                   (Approx. Figures)
                                                                                                           5      6.00        22.71

                                                                                                    Litre UK Gall US Gall                Temp. Converter   C        Deg        F
                                                                                                   19.00   4.18     5.02                                  21.1       70       158
                                                                  The General Calculator can be F. G. are calculated, the value once or can be miss and results of subtle changes to a used etc. DO NOT SAVE!
                                                                  GENERAL NOTE: Where used toscalculate/compare 3 beers atis very hit and used to seecan be affected by the yeastsingle recipe. The figures broadly
                                                                  Weight Converters                        g         Wt.        lb                                              Wt. g           lb OR oz OR                lb /      oz
                                                                  1Kg = 0.4536 lb                        3306.9      1.5      0.680                                             7716.0         3.50  56.00                  3        8.00

                                                                                                     Kg     Wt.       lb                                      lb / oz       Wt. g
                                                                  GENERAL NOTE: Where used toscalculate/compare 3 beers atis very hit and used to seecan be 4 subtle by the yeastsingle recipe. The figures broadly
                                                                                                                                                                of
                                                                  The General Calculator can be F. G. are calculated, the value once or can be miss and results affected changes to a used etc. DO NOT SAVE!
                                                                                                   3.3069   1.5     0.680                                             8.00 9920.6

                                                                  Hop Converter                            Old      New
                                                                                        % Alpha acid       5.00      5.30
                                                                                         Weight used      34.00     32.08

                                                                  MALT CONVERSION CALCULATORS
                                                                  DRY Extract                              1000     g=             1177   g   WET Extract       =          1622 g pale MALT
                                                                  WET Extract                              1000     g=              849   g   DRY Extract        =         1378 g pale MALT
                                                                  Pale MALT                                1000     g=              726   g   WET Extract       =           616 g DRY Extract
                                                                  INVERT sugar                             1000     g=              850   g   Cane SUGAR
                                                                  WET malt ext (303°/Kg/l-old fig.)        1000     g=              977   g   WET ext (310°/Kg/l - modern figure)

                                                                             ALTERNATIVELY                                                                                                               Sugar
                                                                                                   Wet     wt.       Dry Converts wet/dry malt extract weights                              Invert         wt         cane
                                                                                                  1177    1000        849                                                                    118          100          85

                                                                                                  Wet malt wt.       Dry Converts malt to wet/dry extract weights                            Old         Malt         New
                                                                                                 725.8 1000          616.4                                                                (303°/Kg/l)   Ext. wt    (310°/Kg/l)
                                                                                                                                                                                             818         800           782
                                                                                                   lb      wt        Kg Converts Imperial/Metric weights
                                                                                               2204.6     1000       453.6                                                                  UK pt       Liquid       Litre
                                                                                                                                                                                            1.137         2          3.520

                                                                  Health Section
                                                                  BMI Calculator                         IMPERIAL (UK) METRIC                        Safe drinking (UK units, 1 Unit = 10ml alcohol)
                                                                                                           ft     in     m                                                                                                                   Note
                                                                  Height                                   5       9    1.75                                     Glass/bottle size (ml)       No.       % ABV         Units                  1 UK Pt = 568 ml
                                                                                                                                                                                  600          2           4           4.8                   1 US Pt = 473 ml
                                                                                                           st        lb         Kg                                                                                                           10 cl = 100 ml
                                                                  Weight                                   12        12         70                   The Government recommended units of alcohol per week is 14 for women and 21 for men.
                                                                                                                                                     (2 units per day for women, 3 a day for men.)
                                                                  BMI (Body Mass Index) =        26.6                22.9                            Note:- The Government can ruin your health (& wealth)!                                     UK Coin Wt
                                                                  Less than 20                Underweight                                                                                                                                        (p)       (g)
                                                                  20-25                       Normal                                                                                                                                                  1      3.56
                                                                  25-30                       Overweight                                                                                                                                              2      7.13
                                                                  Over 30                     Obese                                                                                                                                                   5      3.25
                                                                    WARNING! Do not use this if you are of a sensitive nature.                                                                                                                       10      6.50
                                                                                                                                                                                                                                                     20      5.00
                                                                  Figures used in calculations which may be amended.                                                                                                                                 50      8.00
                                                                                                         EXTRACT                                                                                                                                   100       9.50
                                                                                                          °/Kg/l.                                                                                                                                  200      12.00
                                                                                                                                                                                                                                             (From Royal Mint web-site - useful
                                                                  Pale malt                                  225                                                                                                                                    for weighing hops)
                                                                  Extract (dry - light)                      365
                                                                  Extract (wet -light)                       310            All CONSTRUCTIVE comments/criticisms will be gratefully received and, if feasible, will be used to improve
                                                                                                                            the spreadsheets in any possible way
                                                                                                                            v1.8          1~9~'11     "Beer Calc" split, new sheet added ("Beer Kit Calc's Etc.")

                                                                                                                                                                                                                                              Free to use - Not for sale.
                                                                                                                                                                                                     Copyright Peter J. Laycock 28~10~'7          www.petespintpot.co.uk
                                                                                                                                                                                                     Additional help supplied by David at          david.barrow@live.co.uk
                                                                  ALWAYS WORK ON A COPY                                                                                                                    Check for the latest version on            www.yobrew.co.uk
                                                                  OF THIS SPREADSHEET                                                                                         Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.




D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls                                                                                  P 1 of 16                                                                                                                        10:07 PM 11/23/2011
                                                                                                       Peter's Beer Calculations
                            1~9~'11                                                                                                                                        www.petespintpot.co.uk                       (Simplified Version 1.8)
                            NOTE:- Metric units are my preferred system as they are universal & do not suffer from the stupidities of the U. K. Imperial or (even worse) the U. S. systems.

                            The General Calculator Where used to are To amend/modify any once please refer to see results of subtle by the to a used recipe. The figures broadly
                            Figures used NOTE: can be F.              calculated, the value very can be miss and "Technical Section".
                            GENERAL in all calculations G. scalculate/compare 3 beers atisdata,orhit and used to thecan be affected changesyeastsingle etc. DO EFFICIENCIES (%)
                                                                                                                                                 AVE. YEAST NOT SAVE!
                                                     Brew efficiency    75      % (Nominally 75% - Wheeler & Protz use 75%, BYO 65% )              (Wheeler & Protz use approx 76.26%)  typical range

                                               Brewing/resting temp     20      °C (Max. 25)                                                     Ale                             73.43 66-78
                            NOTE:- The carbonation figures apply to GLASS bottles only.                                                          Lager                           73.48 71-78
                            You could try adding extra primer for PET bottles (they expand) but be careful!                                      Wheat beer                      73.83 72-78
                            See cells K65 to M72 for some typical carbonation values.                                                            Abbey/Trappist                    75.5 72-78

                            Pete's Beer Calculator                                                                                                                                               Sugar added
                                                   Beer Name Worthinton White Shield                                                                                     after the boil.                           at start of the boil.
                                               Initial vol. (l) =    23     40.5 UK pt US   48.6                                                               1st hop     2nd hop          3rd hop           1st hop       2nd hop 3rd hop
                            MALTS & SUGARS                        Wt              % Wt % Sugars                        HOPS                   % AA              Wt (g)       Wt (g)           Wt (g)           Wt (g)        Wt (g)       Wt (g)
                            Pale malt                             4200 (g)            84.9  80.0                       Brewers Gold              5.5                                                                    0            0            0
                            Mild Ale malt                               (g)             0.0  0.0                       Bullion                     8                                                                    0            0            0
                            Lager malt (Pilsner)                        (g)             0.0  0.0                       Challenger                7.5                                                                    0            0            0
                            Extract (wet -light)                        (g)             0.0  0.0                       EKG                       5.5                                                                    0            0            0
                            Extract (dry - light)                       (g)             0.0  0.0                       Fuggles                   4.5                                                                    0            0            0
                            Black                                       (g)             0.0  0.0                       Goldings (Worc.)          5.3                                                                    0            0            0
                            Chocolate                                   (g)             0.0  0.0                       Hallertauer               4.5                                                                    0            0            0
                            Crystal (light)                        275 (g)              5.6  4.9                       North Brewer              7.5                                                                    0            0            0
                            Roast barley                                (g)             0.0  0.0                       Northdown                9.25                                                                    0            0            0
                            Flaked barley                               (g)             0.0  0.0                       Progress                  6.2                                                                    0            0            0
                            Flaked maize                                (g)             0.0  0.0                       Saaz                     4.25                                                                    0            0            0
                            Cane sugar                             400 (g)              8.1 12.7                       Styrian Goldings          4.5                                                                    0            0            0
                            Brown sugar (light)                         (g)             0.0  0.0                       Target                   11.2                36.0                                               36            0            0
                            Invert sugar                                (g)             0.0  0.0                       Tettnang                    5                                                                    0            0            0
                            Invert sugar - cane equiv.                0 (g)                                            WGV                       6.3                                                                    0            0            0
                            Priming sugar g/l (1tsp = 3.15g )      3.16 (g)             1.5  2.3                       Other (1)                   0                                                                    0            0            0
                            Carbonation (Volumes CO2)              1.71 Total wts      4948 1181                       Isomerised hop extract (ml)                         ml = 0 tsp (1 tsp =5ml). Do not boil.
                            Yeast efficiency % (76.26 nom.)       76.26     Check     100%  100%                       *Isomerised hop extract calculation based on Ritchie Products figures.
                                                                                                                                                                            Boil vol/time usually chosen to
                            Yeast used                              Ale                                             Boil vol. =                                    15.25     give around 20% utilization.
                                                                                                                                                                                                                 15.25
                                                                                                                    Boil Gravity =                              1065.8                                         1075.6
                            O.G. (exc. priming sugar)               1050.1 "Effective" O.G. =                1051.3 Boil time                                        60            30      15                       60           30      15
                            F.G. (exc. priming sugar)               1008.9 "Effective" F.G. =                1008.6 Boil bitterness                                  53              0       0                      48             0      0
                            % Alcohol (inc. primer)                    5.7   For total "sugar"               472.68 % Utilization                                  20.0           15.4     9.9                   18.3           14.1    9.1
                            Colour (EBC)                               17                                           Bitterness (EBU)                               35.1            0.0     0.0                   32.1            0.0    0.0
                            Colour (°Lovibond/SRM)                       9                                                                                     Total              35.1 EBU                    Total             32.1 EBU

                            MASHING                                                                                    When mashing add approximately 2l water per Kg of dry goods
                                                   Wt. of grains     4200      g                                       (excluding extracts & sugars), this should give a total mash volume
                                                  mash volume         10.5     litres                                  of around 2.5l/Kg. Normally we would mash for 90mins between
                                                               =       11      litres say, rounded up                  63-67°C, a longer mash improves the beers keeping properties (not
                                        approx vol water req'd =       8.4     litres                                  usually a problem!).

                            Simple colour chart - EBC (SRM) (Note - Very approximate)




                               Yellow                                                Amber                                                                  Brown                                                                    Black
                                light          medium        dark straw/              light          pale            copper        red/brown                   light             medium                       dark-                   start of
                                                                  gold                                                                                                                                        light black            full black

                            CALORIE/UNIT COUNTER
                                      (Mainly for diabetes suffers. All figures are approximate)
                            Per 500ml glass                       157 from the alcohol                                 Per 1/2 pt glass                  90    from the alcohol
                                                                   30 from the residual sugars                                                           17    from the residual sugars
                                                                   8.0 g "carbs"                                                                         4.6   g "carbs"
                                           Giving a total of      187 calories.                                               Giving a total of         107    calories.
                                                          &        2.8 units of alcohol                                                      &           1.6   units of alcohol

                            Figures used in calculations which may be amended, copy the required data from the SOURCE INFO. below to this table.
                                                                   EXTRACT     FERMENT-       COLOUR        EXTRACT                                % Alpha
                                                                    °/Kg/l.        ABILITY     EBC           MAX #     HOPS                          Acid                  Some Typical Beer Styles Carbonation Levels.
                            Pale malt                                    225         0.62          4            300    Brewers Gold                     5.5                  ("2" would indicate 2 litres CO2 dissolved in 1 l beer.)
                            Mild Ale malt                                221         0.62          5            295    Bullion                          8.0                        Beer Style                     Volume CO2               Ave.
                            Lager malt (Pilsner)                         225         0.62          2            300    Challenger                       7.5                                                      Low          High        Value
                            Extract (wet -light)                         310         0.62         10                   EKG                              5.5                American Ales                         2.2           2.7         2.45
                            Extract (dry - light)                        365         0.62         10                   Fuggles                          4.5                Belgian Ales                          1.9           2.4         2.15
                            Black                                        194         0.62        909            259    Goldings (Worc.)                 5.3                British Ales                          1.5           2.0         1.75
                            Chocolate                                    214         0.62        763            285    Hallertauer                      4.5                Lagers (Australian)                   2.4           2.7         2.55
                            Crystal (light)                              212         0.62         78            283    North Brewer                     7.5                Lagers (US & Euro.)                   2.5           2.8         2.65
                            Roast barley                                 207         0.62        903            276    Northdown                        9.3                Lambic                                2.4           2.8         2.60
                            Flaked barley                                195         0.62          2            260    Progress                         6.2                Porters & Stouts                      1.7           2.3         2.00
                            Flaked maize                                 235         0.62          0            313    Saaz                             4.3                Weizens & Wheats                      2.8           4.5         3.65
                            Cane sugar                                   375            1          0                   Styrian Goldings                 4.5
                            Brown sugar (light)                          370            1         16                   Target                          11.2
                            Invert sugar                                 319          0.8          0                   Tettnang                         5.0
                                                                                                                       WGV                              6.3
                                                                                                                       Other (1)
                                                                                                                                                                                                                        Free to use - Not for sale.
                                                                                                                                                             Copyright Peter J. Laycock 28~10~'7                         www.petespintpot.co.uk
                                                                                                                                                            Additional help supplied by Andy of www.colchesterhomebrew.co.uk
                                                                                                                                                                                            & David at                  david.barrow@live.co.uk
                            ALWAYS WORK ON A COPY                                                                                                                               Check for the latest version on               www.yobrew.co.uk
                            OF THIS SPREADSHEET                                                                                             Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.




D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls                                                           P 2 of 16                                                                                                                   10:07 PM 11/23/2011
                                                                                         Peter's Malt Extract Calculator
              1~9~'11                                                                                                                                                                                  Simplified Version 1.8
              Note:- The hop bitterness calculations may give different figures to the Beer Calc. owing to the different processes used.                               www.petespintpot.co.uk
              Figures used in all calculations       To amend/modify any data, please refer to the "Technical Section".
                                    Initial Volume 4.5 litres/0.99 UK gall/1.188 US gall.             Final Vol. = Initial Vol. - "losses"       Wet/dry malt extract weight converter
                                Extract Efficiency 75 % (Used for roasted malts - 75% nominally)                                                   Dry       wt. g       Wet
                             Brewing/resting temp 20 °C (Max. 25)                                                                                     425 500            589
                  See cells B83 to E135 for some typical carbonation values. You could try adding extra primer for PET bottles (they expand) but be careful!

                         Beer Name:- Elephant Eliminator                            METHOD 1 - Hops boiled with all the malts & with/without sugars.
              Malt Extract                         %                                                           Sugar added at                        Hops boiled separately
                  WET - UNHOPPED Qty (g) % Wt Sugars                                      end of the boil.                   start of the boil.     with "coloured malts"
                  Extra Light                 0.0   0.0                             1st hop 2nd hop 3rd hop 1st hop 2nd hop 3rd hop 1st hop 2nd hop 3rd hop
                  Light                       0.0   0.0 Hops                  %AA Wt (g) Wt (g) Wt (g) Wt (g) Wt (g) Wt (g) Wt (g) Wt (g) Wt (g)
                  Amber                       0.0   0.0 Brambling Cross         6.2                                           0          0        0
                  Dark                        0.0   0.0 Bullion                   8                                           0          0        0
                  Extra dark                  0.0   0.0 Challenger              7.5                                           0          0        0
                  Wheat (55%)                 0.0   0.0 EKG                     5.5                                           0          0        0
                  OTHER                       0.0   0.0 Fuggles                 4.5                                           0          0        0
                                                        Goldings (Worc.)        5.3                                           0          0        0
                  WET - HOPPED                          Hallertauer             7.6      8.4                       0.8     8.4           0      0.8    5.4                        0.6
                  Light                       0.0   0.0 North Brewer            7.5                                           0          0        0
                  Amber                       0.0   0.0 Northdown              9.25                                           0          0        0
                  Dark                        0.0   0.0 Progress                6.2                                           0          0        0
                  OTHER                       0.0   0.0 Saaz                    2.2                                           0          0        0
                                                        Styrian Goldings        4.5                                           0          0        0
                  DRY - UNHOPPED                        Target                 11.2                                           0          0        0
                  Extra Light                 0.0   0.0 Tetnanger                 5                                           0          0        0
                  Light                 500 68.6 68.0 WGV                       6.3                                           0          0        0
                  Medium                      0.0   0.0 Other (1)                 0                                           0          0        0
                  Dark                        0.0   0.0 Other (2)                 0                                           0          0        0
                  Wheat (55%)                 0.0   0.0 Other (3)                 0                                           0          0        0
                  OTHER                       0.0   0.0 Isomerised hop extract (ml)          ml = 0 tsp (1 tsp = 5ml).  Do not boil hop extract!         0 ml = 0 tsp. (1 tsp = 5ml).
                                                                      *Isomerised hop extract calculation based on Ritchie Products figures.
                  DRY - HOPPED                                      Boil vol. (l) =                                3.10                                    3.10                            1.50
                  Light                                0.0      0.0 Boil Gravity =                                1059                                    1083                            1000
                  OTHER                                0.0      0.0 Boil time                                        60            30      15                60         30      15           45         20      15
                                                                    Boil bitterness                                  44             0       2                35          0       2           91          0       5
              Coloured Malts                                        % Utilization                                  21.3          16.3    10.5              17.1       13.1     8.5         33.1       21.9    17.9
                  Black                          1     0.1      0.1 Added bitterness (EBU)                         30.1           0.0     1.4              24.2        0.0     1.1         30.2        0.0     1.8
                  Chocolate                            0.0      0.0                                            Total             31.6 EBU              Total          25.4 EBU         Total          32.0 EBU
                  Crystal (light)                      0.0      0.0
                  Crystal (medium)                     0.0      0.0                                                              O.G.           1057                                              Method 1 is used if
                                                                                                                                                         Figs exclude priming sugar
                  Crystal (dark)                       0.0      0.0                                                              F.G.           1006                                              the hops are to be
                                                                                                                                                                                                  boiled with the malts,
                  Roast barley                         0.0      0.0
                                                                                                                                                                                                  malt extracts. Any
                  OTHER                                0.0      0.0                                               "Effective" O.G.              1060                                              sugars can be added at
                                                                                                                                                         Figs include priming sugar
                                                                                                                  "Effective" F.G.              1005                                              this stage (see the
              Sugars (30% max.)                                                                                           Alcohol                7.2   % ABV                                      bitterness calcs. in
                  Cane sugar                  200     27.4     28.0                                                         Colour                13   EBC =              7 °SRM                  columns H-J) or after
                                                                                                                                                                                                  the boil (see columns
                  Brown sugar (light)                  0.0      0.0                                                      Bitterness               32   EBU (Sugars added after the boil)
                                                                                                                                                                                                  K-M) .
                  Invert sugar                         0.0      0.0 Cane sugar equiv.                       0 g                                   25   EBU (Sugars added at start of boil)
                  Lactose                              0.0      0.0
                  OTHER                                0.0      0.0
                  Priming sugar g/litre       6.3      3.9      4.0 this is equivalent to              2.00 level 5ml tsp, for a                 500 ml glass bottle use            3.2 g, = to         1.0 level 5ml tsp.
                  Carbonation (Vol CO2)      2.53       729      268 Total wts

                  Yeast used                Lager     100%    100%    Check                                                                            Denotes an "editable" cell, add your own data.
                  Yeast Efficiency %        76.26 (76.26 nominally)

                                                                                                               METHOD 2 - Hops boiled with the "coloured malts" only.
                                                                                                                                                                                                  In this section the
                          Beer Name:- Elephant Eliminator 2
                                                                                                                                                                                                  hops are boiled with
                                                                                                                                 O.G.           1057                                              any "coloured malts"
                                                                                                                                                         Figs exclude priming sugar
                                                                                                                                 F.G.           1006                                              only, the liquid is then
                                                                                                                                                                                                  added to the malt
                                                                                                                  "Effective" O.G.              1060                                              extracts with any
                                                                                                                                                       Figs include priming sugar                 sugars used.
                                                                                                                  "Effective" F.G.              1005
                                                                                                                                                                                                  (Use the bitterness
                                                                                                                          Alcohol                 7.2 % ABV                                       calculations in
                                                                                                                            Colour                 13 EBC =            7 °SRM                     columns N-P)
                                                                                                                         Bitterness              32.0 EBU

              CALORIE/UNIT COUNTER             (Mainly for diabetes suffers. All figures are approximate)
                  Per 500ml glass              201 from the alcohol                                                        Per 1/2 pt glass                  114 from the alcohol
                                                17 from the residual sugars                                                                                   10 from the residual sugars
                                               4.6 g "carbs"                                                                                                 2.6 g "carbs"
                        Giving a total of      218 calories.                                                                  Giving a total of              124 calories.
                                       &       3.6 units of alcohol                                                                          &               2.1 units of alcohol




PJ£ 27~8~'6                                                                   D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls
              Some Typical Beer Styles Carbonation Levels.                            NOTES:-
                   ("2" would indicate 2 litres CO2 dissolved in 1 l beer.)
                   Beer Style                       Volume CO2 Ave.                   Made using "METHOD 2".
                                                    Low High Value
                   American Amber Ale                2.2    2.8  2.5                  27 July 2010 "Coloured malts" only boiled with hops, 1.5 litre water for 45 mins. Strained & "washed out" into
                   American Brown                    1.5    2.5   2                   fermenting bin contaning Spraymalt & sugar & stirred. Made up to final volume. When cool enough yeast added.
                   American Lager                    2.5    2.7  2.6
                   American Pale Ale                 2.2    2.8  2.5
                   American Pilsner                  2.6    2.7 2.65
                   American Wheat                    2.3    2.6 2.45
                   Barley Wine                       1.3    2.3  1.8
                   Belgian Ale                       1.9    2.5  2.2
                   Belgian Dubbel                    1.9    2.4 2.15
                   Belgian Fruit Lambic              2.6    4.5 3.55
                   Belgian Lambic                     3     4.5 3.75
                   Belgian Tripel                    1.9    2.4 2.15
                   Belgian White (Wit)               2.1    2.6 2.35
                   Berliner Weisse                   3.5    3.5  3.5
                   Biere De Garde                    1.9    2.2  2.5
                   Bock                              2.2    2.7 2.45
                   Bohemian Pilsner                  2.3    2.5  2.4
                   California Common                 2.4    2.8  2.6
                   Cream Ale                         2.6    2.7 2.65
                   Dopple Bock                       2.3    2.6 2.45
                   Dortmunder Export                 2.6    2.6  2.6
                   Dunkelweizen                      3.6    4.5 4.05
                   Dusseldorf Altbier                2.2    3.1 2.65
                   Eisbock                           2.4    2.4  2.4
                   English Bitter                    0.8    1.3 1.05
                   English Brown                     1.5    2.3  1.9
                   English Mild                      1.3     2  1.65
                   English Old/Strong Ale            1.5    2.3  1.9
                   English Pale Ale                  1.5    2.3  1.9
                   Flanders Brown                    1.9    2.5  2.2
                   Foreign-Style Stout               2.3    2.6 2.45
                   German Pilsner                    2.5    2.5  2.5
                   Helles Bock                       2.2    2.7 2.45
                   Imperial Stout                    1.5    2.3  1.9
                   India Pale Ale                    1.5    2.3  1.9
                   Irish Dry Stout                   1.6     2   1.8
                   Kolsch                            2.4    2.7 2.55
                   Lagers (Australian)               2.4   2.7  2.55
                   Lagers (US & Euro.)               2.2   2.7  2.45
                   Maibock                           2.2    2.7 2.45
                   Marzen/Oktoberfest                2.6    2.7 2.65
                   Munchner Helles                   2.3    2.7  2.5
                   Munich Dunkel                     2.2    2.7 2.45
                   Oud Bruin                         1.9    2.5  2.2
                   Porter                            1.7    2.5  2.1
                   Rauchbier                         2.2    2.6  2.4
                   Schwarzbier                       2.2    2.6  2.4
                   Scottish Ale                      0.8    1.3 1.05
                   Strong Scotch Ale                 1.5    2.3  1.9
                   Sweet Stout                        2     2.4  2.2
                   Vienna                            2.4    2.6  2.5
                   Weizen/Weissbier                  3.6    4.5 4.05
                   Weizenbock                        3.7    4.7  4.2

              An alternative colour chart
                                                       EBC      SRM
                                                           5       2.5
                                                         10           5
                                                         15           8
                                                         20         10
                                                         25         13
                                                         30         15
                                                         35         18
                                                         40         20
                                                         45         23
                                                         50         25
                                                         55         28
                   Assumes the beer is viewed through a 50mm glass.                                                       v1.1        16~1~7        Minor mods, Isomerised hop extract added.
                                                                                                                          v1.2        7~7~7         Complete re-vamp.
                                                                                                                          v1.3        12~12~7       Alcohol calcs amended to Duncan & Acton info. Minor mods.
              Free to use - Not for sale.                                                                                 v1.4        1~4~9         Major mods, many minor corrections & "diabetes" section added.
              Copyright Peter J. Laycock 28~10~'5            www.petespintpot.co.uk                                       v1.5        20~9~10       Major mods
              Additional help supplied by Andy of            www.colchesterhomebrew.co.uk                                 v1.6        28~10~10      Major mods
              Check for the latest version on                www.yobrew.co.uk                                             v1.7        1~4~11        Major mods
              Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.                  v1.8        1~9~11        NOW caters for both hopped & un-hopped malt extracts. Hop "variables" added.




PJ£ 27~8~'6                                                                              D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls
                                            Pete's Priming Chart For Bottle-Conditioned Home Brewed Beers
    1~9~'11                                                                                                                                         www.petespintpot.co.uk       Simplified Version 1.8
              Typical Levels of Carbonation in Various Beer Styles
              (A value of 2 would indicate 2 litres CO2 dissolved in 1 l beer.)                                                 Temperature Converter
              NOTE That figures apply to glass bottles only.                                                                     C        Deg       F
                 Style                            Volume CO2                      Ave.                                            0        32     89.6
                                                 Low      High                    Value
              American Ales                      2.2       2.7                    2.45                                             Weight Converter
              Lagers (US & Euro.)                2.2       2.7                    2.45                                            g        wt        Oz
              Lagers (Australian)                2.4       2.7                    2.55                                           113        4       0.14
              Belgian Ales                       1.9       2.4                    2.15
              British Ales                       1.5       2.0                    1.75                                            Volume Converters
              Weizens & Wheats                   2.8       4.5                    3.65                                          UK                  US
              Lambic                             2.4       2.8                    2.60                                          Galls     Litre   Galls
              Lambic (Fruit)                     3.0       4.5                    3.75                                          1.10      5.00     1.32
              Porters & Stouts                   1.7       2.3                    2.00
                                                                                                                                UK                                 US
              METRIC UNITS                                                                                                      Galls              Galls          Galls
                  22.70 litres of fermented beer.                                                                               4.17               5.00           6.00
               Chosen       Brew               Sugar                                     Glucose/
                Carb.       Temp            (Sucrose) g/                               Dextrose g/
                Value        °C          litre      22.7litre                      litre       22.7litre
                2.40          20          5.8              132                      6.1               139
                                          1.8     level 5ml tsp                     1.9      level 5ml tsp
                                                                                                                              Celsius temperatures are entered in
        UK IMPERIAL UNITS
                 5.0 UK gall of fermented beer.                                                                               the range of 0-25° in 1° steps &
                       Brew                                                           Glucose/                                Farenheit from 32-76° in 2° steps.
          Chosen                           Sugar
           Carb.       Temp            (Sucrose) oz/                                 Dextrose oz/
           Value         °F         UK Pt       5UK gall                          UK Pt     5UK gall
            2.40         68         0.1163           4.65                         0.122           4.90
                                          3.3         132                               3.5        139 gm
                                          1.0        41.9                               1.1       44.1 level 5ml tsp.
        US UNITS
                 6.0 US gall of fermented beer.
          Chosen       Brew                Sugar                                      Glucose/
           Carb.       Temp            (Sucrose) oz/                                 Dextrose oz/
           Value         °F         US Pt       6US gall                          US Pt     6US gall
            2.40         68         0.0968           4.65                         0.102           4.89                                          Denotes editable cells.
                                          2.7         132                               2.9        139 gm
                                          0.9        41.8                               0.9       44.0 level 5ml tsp.
    Some background info:-

              SUCROSE
                             Before fermentation, sucrose is hydrolysed into glucose & fructose.
                             (That is why replacing sugar with glucose & fructose results in faster fermentations.)
                             C12H22O11 + H2O                 2C6H12O6             4C2H5OH + 4CO2
                              Sucrose       Water      Glucose & Fructose        Ethyl Alcohol Carbon Dioxide
                                                           (same formula)
                                342g         18g              360g                   184g             176g
                                                                                                   (8.96 litre)
                                 1g        0.0526g         1.0526g                 0.5380g          0.5146g         1g Sucrose gives 0.26199 litre CO2
                                                                                                 (0.02620 litre)

              GLUCOSE (HYDROUS & DEXTROSE)
                     C6H12O6 + H2O         2C2H5OH +      2CO2      +    H2O
                     Glucose   Water       Ethyl Alcohol Carbon Dioxide Water
                     180g       18g             92g            88g          18g
                                                            (4.48 litre)
                      1g       0.1g             0.5111g      0.4888g       0.1g                                                    1g Glucose gives 0.24889 litre CO2
                                                          (0.0249 litre)

       This has been adapted from articles by Mark Hibberd (Bayside Brewers Club, Melbourne, Australia) & Dave Miller, both availabl e on the
       internet. The red CO2 figures are based on my calculations.

       The amount of carbonation in bottle-conditioned homebrew is dependent on two things - the residual level of carbon dioxide after fermentation
       and the amount of carbonation added by the priming sugar. Low carbonation favours malty beers whilst high carbonation enhance s "hoppiness".

       Up to now I normally added approx. 5g/l sugar to my (British) ales 6g/l for my lagers, as you can see, I can now make a more informed choice to
       suit the brew conditions and style, hopefully avoiding volcanic beers and flat lagers!

       When making highly carbonated drinks the safety factor must be considered. Up to 17g sugar can be added per litre of beer, th is dosage would
       give around 3.4 volumes of CO 2 after the secondary fermentation!

                                                                                                                                        Copyright Peter J. Laycock 16~1~'7      www.petespintpot.co.uk
                 v1.4 1~4~'9 Minor mods.                                                                                                                                   Free for to use - Not for sale.
                 v1.6 28~10~'10 Minor mods. Sheet "2" abolished.                                                        Additional help supplied by Andy of             www.colchesterhomebrew.co.uk
                 v1.8 1~9~'11 Minor mods.                                                                                                    Check for the latest version on         www.yobrew.co.uk
                                                                                                               Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.




D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls                                                                                                                    PJ£ 10:07 PM 11/23/2011
                                   BJCP Beer Styles
                                                                                              These columns are not part of the BCJP chart.
STYLE                                  OG             FG      ABV%      EBU/IBU    SRM           EBC      Some typical hops (WIP)
                                                                                  Min. Max.   Min. Max.
1.   AMERICAN LAGER
A.   Lite American Lager           1030-40     998-1008    3.2-4.2     8-12       2     3     4     6      Hallertauer, Perle
B.   Standard American Lager       1040-50     1004-10     4.2-5.1     8-15       2     4     4     8      Hallertauer
C.   Premium American Lager        1046-56     1008-12     4.7-6.0     15-25      2     6     4     12     Hallertauer
D.   Munich Helles                 1045-51     1008-12     4.7-5.4     16-22      3     5     6     10     Hallertauer, Tettnang, Herschbrucker
E.   Dortmunder Export             1048-56     1010-15     4.8-6.0     23-30      4     6     8     12     Hallertauer

2.   PILSNER
A.   German Pilsner (Pils)         1044-50     1008-13     4.4-5.2     25-45      2   5       4     10     Hallertauer, Perle, Spalt
B.   Bohemian Pilsener             1044-56     1013-17     4.2-5.4     35-45      3.5 6       7     12     Saaz
C.   Classic American Pilsner      1044-60     1010-15     4.5-6.0     25-40      3   6       6     12     Cluster, Ultra, Liberty, Crystal

3. EUROPEAN AMBER LAGER
A. Vienna Lager                    1046-52     1010-14     4.5-5.7     18-30      10    16    20    31     Hallertauer
B. Oktoberfest/Marzen              1050-56     102-16      4.8-5.7     20-28      7     14    14    28     Saaz, Perle, Hersbrucker,

4.   DARK LAGER
A.   Dark American Lager           1044-56     1008-12     4.2-6.0     8-20       14    22    28    43  Hallertauer
B.   Munich Dunkel                 1048-56     1010-16     4.5-5.6     18-28      14    28    28    55  Spalter
C.   Schwarzbier (Black Beer)      1046-52     1010-16     4.4-5.4     22-32      17    30    33    59+

5.   BOCK
A.   Maibock/Helles Bock           1064-72     1011-18     6.3-7.4     23-35+     6     11    12    22  Hallertau, Hersbruck, Tettnang, Spalt, Saaz.
B.   Traditional Bock              1064-72     1013-19     6.3-7.2     20-27      14    22    28    43
C.   Doppelbock                    1072-96+    1016-24+    7.0-10+     16-26+     6     25    12    49
D.   Eisbock                       1078-120+   1020-35+    9.0-14.0+   25-35+     18    30    35    59+

6.   LIGHT HYBRID BEER
A.   Cream Ale                     1042-55     1006-12     4.2-5.6     15-20+     2.5   5     5     10
B.   Blonde Ale                    1038-54     1008-13     3.8-5.5     15-28      3     6     6     12
C.   Kolsch                        1044-50     1007-11     4.4-5.2     20-30      3.5   5     7     10     Hallertau, Tettnang, Spalt, Hersbrucker
D.   American Wheat or Rye         1040-55     1008-13     4.0-5.5     15-30      3     6     6     12

7.   AMBER HYBRID BEER
A.   Northern German Altbier       1046-54     1010-15     4.5-5.2     25-40      13    19    26    37
B.   California Common Beer        1048-54     1011-14     4.5-5.5     30-45      10    14    20    28
C.   Dusseldorf Altbier            1046-54     1010-15     4.5-5.2     35-50      13    17    26    33     Spalt

8.   ENGLISH PALE ALE
A.   Standard/Ordinary Bitter      1032-40     1007-11     3.2-3.8     25-35      4     14    8     28     Goldings, Fuggles, Target, Northdown
B.   Special/Best/Premium Bitter   1040-48     1008-12     3.8-4.6     25-40      5     16    10    31
C.   Extra Special/Strong Bitter   1048-60+    1010-16     4.6-6.2     30-50+     6     18    12    35

9.   SCOTTISH AND IRISH ALE
A.   Scottish Light 60/-           1030-35     1010-13     2.5-3.2     10-20      9     17    18    33
B.   Scottish Heavy 70/-           1035-40     1010-15     3.2-3.9     10-25      9     17    18    33
C.   Scottish Export 80/-          1040-54     1010-16     3.9-5.0     15-30      9     17    18    33
D.   Irish Red Ale                 1044-60     1010-14     4.0-6.0     17-28      9     18    18    35
E.   Strong Scotch Ale             1070-130    1018-30+    6.5-10      17-35      14    25    28    49

10. AMERICAN ALE
A. American Pale Ale               1045-60     1010-15     4.5-6.0     30-45+     5     14    10    28     Cascade, Chinook, Mount Hood, Centennial
B. American Amber Ale              1045-60     1010-15     4.5-6.0     25-40+     10    17    20    33
C. American Brown Ale              1045-60     1010-16     4.3-6.2     20-40+     18    35    35    69

11. ENGLISH BROWN ALE
A. Mild                            1030-38     1008-13     2.8-4.5     10-25      12    25    24    49
B. Southern English Brown          1035-42     1011-14     2.8-4.2     12-20      19    35    37    69
C. Northern English Brown          1040-52     1008-13     4.2-5.4     20-30      12    22    24    43
12.   PORTER
A.    Brown Porter                          1040-52       1008-14        8-12+       18-35      20    30   39   59
B.    Robust Porter                         1048-65       1012-16        4.8-6.0     25-50+     22    35   43   69+
C.    Baltic Porter                         1060-90       1016-24        5.5-9.5     20-40      17    30   33   59

13. STOUT
A. Dry Stout                                1036-50       1007-11        4.0-5.0     30-45      25    40   49   79+
B. Sweet Stout                              1042-56       1010-23        4.0-6.0     25-40      30    40   59   79+
C. Oatmeal Stout                            1048-65       1010-18        4.2-5.9     25-40      22    40   43   79+
D. Foreign Extra Stout                      1056-75       1010-18        5.5-8.0     30-70      30    40   59   79+
E. American Stout                           1050-75       1010-22        5.0-7.0     35-75      30    40   59   79+
F. Russian Imperial Stout                   1075-95+      1018-30+       8.0-12.0+   50-90+     30    40   59   79+

14. INDIA PALE ALE
A. English IPA                              1050-75       1010-18        5.0-7.5     40-60      8     14   16   28    EKG, Fuggles
B. American IPA                             1056-75       1010-18        5.5-7.5     40-60+     6     15   12   30
C. Imperial IPA                             1075-90+      1012-20        7.5-10+     60-100+    8     15   16   30

15. GERMAN WHEAT AND RYE BEER
A. Weizen/Weissbier                         1044-52       1010-14        4.3-5.6     8-15       2     8    4    16    Hallertau
B. Dunkelweizen                             1044-56       1010-14        4.3-5.6     10-18      14    23   28   45    Hallertau
C. Weizenbock                               1064-80+      1015-22        6.5-8.0+    15-30      12    25   24   49    Hallertau
D. Roggenbier (German Rye)                  1046-56       1010-14        4.5-6.0     10-20      14    19   28   37    Tettnang, Saaz

16. BELGIAN AND FRENCH ALE
A. Witbier                                  1044-52       1008-12       4.5-5.5      10-20      2     4    4    8     Hallertau, Tettnang
B. Belgian Pale Ale                         1048-54       1010-14       4.8-5.5      20-30      8     14   16   28    Saaz, Styrian Goldings, East Kent Goldings, Fuggles
C. Saison                                   1048-80       1010-16       5.0-8.5      25-45      5     12   10   24    Styrians, EKG, Saaz
D. Biere de Garde                           1060-80       1012-18       5.0-8.0      20-30      6     19   12   37    Saaz, N Brewer, Fugg, Brewers Gold, Tettnang
E. Belgian Specialty Ale                    Data varies depending upon brewer

17. SOUR ALE
A. Berliner Weisse                          1028-32       1004-6         2.8-3.6     3-8        2     3    4    6     Hallertau
B. Flanders Red Ale                         1046-54       1008-16        5.0-5.5     15-25      10    16   20   31    EKG
C. Flanders Brown Ale/Oud Bruin             1043-77       1012-16        4.0-8.0     15-25      15    20   30   39
D. Straight (Unblended) Lambic              1040-54       1000-10        5.0-6.5     up to 10   3     7    6    14
E. Gueuze                                   1040-60       1000-6         5.0-8.0     up to 10   3     7    6    14
F. Fruit Lambic                             1040-60       1000-10        5.0-7.0     up to 10   3     7    6    14

18. BELGIAN STRONG ALE
A. Belgian Blonde Ale                       1062-75       1008-16        6.0-7.5     20-30      4     6    8    12    Styrian Goldings, EKG
B. Belgian Dubbel                           1062-75       1010-18        6.0-7.5     15-25      10    14   20   28    Styrian Goldings
C. Belgian Tripel                           1075-85       1010-16        7.5-9.0     25-38      4.5   6    9    12    Styrian Goldings
D. Belgian Golden Strong Ale                1070-95       1010-16        7.5-10      25-35      4     6    8    12    Styrian Goldings
E. Belgian Dark Strong Ale                  1075-110+     1010-24        8-12+       15-25+     15    15   30   30    Styrian Goldings

19. STRONG ALE
A. Old Ale                                  1060-90+      1015-22+       6.0-9.0+    30-60+     10    22   20   43+
B. English Barley wine                      1080-120+     1018-30+       8.0-12.0+   35-70      8     22   16   43  Fuggles, EKG, Northdown, Target
C. American Barley wine                     1080-120+     1016-30+       8.0-12.0+   50-120+    10    19   20   37  Citrusy American hops

20. FRUIT BEER
Data varies with beer style used                                                                                      Hallertau, Tettnang

21. SPICE/HERB/VEGETABLE BEER
A. Spice/Herb/Vegetable Beer                Data varies with beer style used                                          Petle, Saaz, Fuggles, Goldings
B. Christmas/Winter Specialty Spiced Beer   Data varies with beer style used                                          Challenger, Styrians, Saaz

22. SMOKE-FLAVORED AND WOOD-AGED BEER
A. Classic Rauchbier           1050-56       1012-16         4.8-6.0                 20-30      14    22   28   43+ Saaz, Tett
B. Other Smoked Beer           Data varies with beer style used
C. Wood-Aged Beer              Data varies depending upon brewer                                                      EKG

23. SPECIALTY BEER                          Data varies depending upon brewer
1~4~'10                                                                 WATER TREATMENT                                                                                                (Version 1.3a)
This page is temporary & may or may not become permanent as I presently consider it a bit airy-fairy & of little practical use to most brewers.
                                                                                                         Volume of water to be used                         23.00 litres                                                                Calcium    Magnesium    Sodium     Carbonate   Sulphate   Chloride

                                                                                                                                                                                                               Place                       Ca         Mg          Na       HCO3          SO4           Cl
                                                                                                            Ca              Mg               Na          HCO3                   SO4             Cl             Burton-on-Trent              268            62         30     141           638           36
                                                                               Typical values (ppm) 5-200            2-50            2-100            <50                <150           <100 1049              Dortmund                     260            23         69     270           240          106
                                                      Doseage (g)                             (tsp)                                                   200 roast grain                   <350 1050+             Dublin                         80           19          1     164              5           1
Baking soda - Sodium Bicarb                                                                     0.0                                               0                0                                           Edinburgh                    140            36         92     270           231           60
Calcium chloride                                                                                0.0              0                                                                                   0         London                         90          4.2         24     123             58          18
Chalk - calcium carbonate                                                                       0.0              0                                                 0                                           Munich                         80           19          1     164              5           1
Epsom salts - magnesium sulphate                                6                               1.5                             26                                               102                           Pilsen                          7          0.8        3.2       9            5.8           5
Gypsum - calcium sulphate                                      19                               4.3           194                                                                463                           Vienna                       200            60          8     120           125           12
Table salt                                                    0.6                               0.1                                16          10                                                              Yorkshire                    105            17         23     153             66          30
                                                      Local water Doncaster                                    69               19 18          17              247                76                           Doncaster                     69           19         17      247            76           18
                                                          Added                                               194               26 16          10                0               565                                   (mean)
                                                           "New"                                              263               45 34          27              247               641
                                                                                                                                             All figures obtained from the internet & therefore (possibly) dubious.
                                                     Target water Burton-on-Trent                             268               62  36 Certain towns/areas are associated with specific brews, one idea being that the local water
                                                                                                                                               30              141               638
                                                                                                                                       supply is a very important factor. Another thought is that the breweries were built near largely
 Example:                                                                                                                              populated areas & if the water is good enough to drink then it is good enough to brew with.
 Unfortunately I have Doncaster water & I want to imitate Burton water, I copy the relevant data from the right-hand table & paste in My sympathies are with the latter.
 the above table "Local" & "Target" areas & areas & set my required volume in cell H3. Comparing the two, it is only the carbonate
 or HCO3 that is in excess.                                                                                                            Modifying water parameters is fraught with problems, it is easier to add substances than it is to
 The coloured boxes shew that that the low figures will be increased by the addition of various compounds. By trial & error a dosage remove them and modifying one compound invariably alters another.
 of around 6g of Magnesium (Mg - Epsom Salts),19g calcium sulphate (Gypsum) & 0.6g table salt improves the figures. If I wanted
 to emulate Pilsen water then I would just have to move to Pilsen or just forget it & make do with what I had on tap.                  Hardness is the worst thing for the amateur brewer to reduce although the "temporary
 (English/Yorkshire humour?)                                                                                                           hardness" can be reduced by boiling ALL your brewing water for about 15min then allowing it
                                                                                                                                       to cool, boiling precipitates out the calcium and magnesium ions as calcium or magnesium
                                                                                                                                       carbonate. Personally I consider this to be a very wasteful solution to a (minor?) problem.
  NOTES:-                                                                                                                              Living in Yorkshire I accept that the water is hard & what is more, I ain't bothered!

                                                                                                                                                                                                          The biggest problem with this page is that information available on the internet cannot be
                                                                                                                                                                                                          relied on to be accurate, there is quite a lot of confliction & lots of sites just blindly
                                                                                                                                                                                                          regurgitate existing data. In other words, don't expect the results to be (very) accurate!

                                                                                                                                                                                                          Adding calcium Carbonate reduces the acidity of the water (reduces the pH), this can be
                                                                                                                                                                                                          corrected by using Lactic acid or even Citric acid.


                                                                                                                            Copyright Peter J. Laycock 28~10~'6              www.petespintpot.co.uk
                                                                                                                                                                        Free for to use - Not for sale.
                                                                                                            Additional help supplied by Andy of                  www.colchesterhomebrew.co.uk
                                                                                                                                  Check for the latest version on                 www.yobrew.co.uk        v1.3 19~3~'8     Original version.
                                                                                                                                                                                                          v1.4 1~4~'10      Minor mods.
                                                                                                   Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.
                                                                                                            Peter's Wine Calculator
                                                                  12~12~'7                                                                                          (Simplified Version 1.3)
                                                                                              Wt   Sugar     Acid Tannin                        Sugar Acid* Tannin Main         Gervin
                                                                                              g      g        g     g                            %     %      %      acid        yeast
                                                                  APPLE             COOK                0       0.0   0.0                           9   1.2   0.08 M             B, C, E
                                                                                    EAT                 0       0.0   0.0                        11.5   0.7   0.08 M             B, C, E
                                                                  APRICOT           FLESH               0       0.0   0.0                         6.5   1.2    0.1 M                   3
                                                                                    DRIED               0       0.0   0.0                          42   3.6    0.3 M
                                                                  BANANA            FLESH               0       0.0   0.0                          18  0.35    0.1 M                      3
                                                                                    DRIED               0       0.0   0.0                          60     1    0.3 M
                                                                  BILBERRY                              0       0.0   0.0                           6  0.95   0.15 C
                                                                  BLACKBERRY                            0       0.0   0.0                         5.5   1.1    0.3 C/M           2, A, FF
                                                                  BLACKCURRANT                          0       0.0   0.0                         7.5   3.5   0.35 C                    1
                                                                  BLUEBERRY                             0       0.0   0.0                          11   0.3    0.1
                                                                  CHERRY            BLACK               0       0.0   0.0                          12   0.5    0.1 M                      3
                                                                                    RED                 0       0.0   0.0                          10   0.5    0.1 M
                                                                                    BOTTLED             0       0.0   0.0                          22  0.25   0.05
                                                                  CRANBERRY                             0       0.0   0.0                         3.5     3   0.15
                                                                  DAMSON                                0       0.0   0.0                           9   2.2   0.15 M                     D
                                                                  DATE                                  0       0.0   0.0                          65     1    0.5
                                                                  ELDERBERRY                            0       0.0   0.0                        11.5  1.05   0.55 C             2, A, FF
                                                                  FIGS              FRESH               0       0.0   0.0                          15   0.4    0.1 M
                                                                  FIGS              DRIED               0       0.0   0.0                          52   2.5    0.5 M
                                                                  GOOSEBERRY        COOK                0       0.0   0.0                           5   1.7    0.1 C/M                3, D
                                                                                    EAT                 0       0.0   0.0                         8.5   1.7    0.1 C/M
                                                                  GRAPE             NO SKIN             0       0.0   0.0                          17  0.85   0.02 T
                                                                                    SKIN                0       0.0   0.0                          17  0.85    0.2 T
                                                                  GRAPE JUICE       WHITE               0       0.0   0.0                          17  0.85   0.02 T
                                                                                    RED                 0       0.0   0.0    Conc. converter       17  0.85    0.2 T
                                                                  GRAPE CONC.       WHITE               0       0.0   0.0   100 ml     125 g       65     2   0.06 T
                                                                                    RED                 0       0.0   0.0   100 g       80 ml      65     2    0.6 T
                                                                  GRAPEFRUIT        FRESH               0       0.0   0.0                           6     2    0.1 C
                                                                                    JUICE               0       0.0   0.0                           7   1.8   0.01 C
                                                                  GREENGAGE                             0       0.0   0.0                          11   1.2    0.1 M
                                                                  GUAVA                                 0       0.0   0.0                           7   0.4    0.1
                                                                  HONEY                                 0       0.0   0.0                          74  0.15      0                       E
                                                                  KIWIFRUIT                             0       0.0   0.0                          14     3    0.1
                                                                  LEMON             JUICE               0       0.0   0.0                         1.5   4.3   0.01 C
                                                                  LITCHI                                0       0.0   0.0                          17   0.3    0.1
                                                                  LOGANBERRY                            0       0.0   0.0                           5     2    0.2 C
                                                                  MANGO                                 0       0.0   0.0                          11   0.5    0.1
                                                                  MEDLAR                                0       0.0   0.0                          10     1    0.1
                                                                  MELON                                 0       0.0   0.0                           6   0.2    0.1
                                                                  MULBERRY                              0       0.0   0.0                           8  0.45    0.1 T
                                                                  NECTARINE                             0       0.0   0.0                        12.5   0.7    0.1 M
                                                                  ORANGE            FRESH               0       0.0   0.0                         9.5  0.95    0.1 C                  1, 3
                                                                                    JUICE               0       0.0   0.0                           9  1.05   0.01 C
                                                                  PAPAYA                                0       0.0   0.0                           8   0.1    0.1
                                                                  PASSION FRUIT                         0       0.0   0.0                           6     3    0.1
                                                                  PEACH             FRESH               0       0.0   0.0                         8.5  0.65    0.1 M                      5
                                                                                    DRIED               0       0.0   0.0                          52     1    0.5 M
                                                                  PEAR                                  0       0.0   0.0                          10   0.3    0.1 M
                                                                  PERSIMMON                             0       0.0   0.0                          14   0.2    0.1
                                                                  PINEAPPLE                             0       0.0   0.0                          12   1.1    0.2 C                      3
                                                                  PLUM              COOK                0       0.0   0.0                           7   1.6   0.15 M
                                                                                    EAT                 0       0.0   0.0                          10   1.5   0.15 M
                                                                  PRUNES                                0       0.0   0.0                          47   1.3      1
                                                                  QUINCE                                0       0.0   0.0                           8  0.95   0.15 M
                                                                  RAIS/SULT/CURR.                       0       0.0   0.0                          67     2    0.5 T
                                                                  RASPBERRY                             0       0.0   0.0                         6.5   1.5   0.25 C                     3
                                                                  REDCURRANT                            0       0.0   0.0                           5   2.3    0.1 C                     B
                                                                  RHUBARB                               0       0.0   0.0                           1   1.5    0.1 M                     D
                                                                  SLOE                                  0       0.0   0.0                           8     2    0.3                    2, D
                                                                  STRAWBERRY                            0       0.0   0.0                         5.5     1    0.4 C
                                                                  TANGERINE         JUICE               0       0.0   0.0                         7.5   1.3   0.01 C
                                                                  WATERMELON                            0       0.0   0.0                           9   0.2    0.1
                                                                  WHITECURRANT                          0       0.0   0.0                         5.5   2.2    0.1                    5, B




D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls                                                9 16                                                                            PJ£ 10:07 PM 11/23/2011
                                                                                          TINS              Wt       Sugar       Acid Tannin                                          Sugar       Acid Tannin Main                   Gervin
                                                                                                            g          g          g     g                                             g/100g       %     %     acid                   yeast
                                                                  APRICOTS                    (Check                      0         0.0   0.0                                              18       0.5  0.05
                                                                  CHERRY                    labels for                    0         0.0   0.0                                              22      0.25  0.05
                                                                  FRUIT SALAD                  sugar                      0         0.0   0.0                                            13.1       0.4  0.05
                                                                  GOOSEBERRY                 content)                     0         0.0   0.0                                              22       0.7  0.05
                                                                  GRAPEFRUIT                                              0         0.0   0.0                                              17       0.7  0.05 C
                                                                  GUAVA                                                   0         0.0   0.0                                              19       0.2  0.05
                                                                  LYCHEE                                                  0         0.0   0.0                                              19      0.15  0.05
                                                                  MANGO                                                   0         0.0   0.0                                              20      0.25  0.05
                                                                  ORANGE                                                  0         0.0   0.0                                              19       0.5  0.05
                                                                  PAPAYA                                                  0         0.0   0.0                                              15       0.1  0.05
                                                                  PEACHES                                                 0         0.0   0.0                                              17       0.3  0.05
                                                                  PEARS                                                   0         0.0   0.0                                              18       0.2  0.05
                                                                  PINEAPPLE                                               0         0.0   0.0                                              15      0.17  0.05
                                                                  PLUM                                                    0         0.0   0.0                                              20       0.7  0.05
                                                                  PRUNES                                                  0         0.0   0.0                                              18       0.6  0.05
                                                                  RASPBERRY                                               0         0.0   0.0                                              23       0.6  0.05
                                                                  RHUBARB                                                 0         0.0   0.0                                             7.3       0.7  0.05
                                                                  STRAWBERRIES                                            0         0.0   0.0                                              15       0.6  0.05
                                                                  TANGERINE                                               0         0.0   0.0                                              18       0.5  0.05

                                                                                          JUICES           Vol       Sugar       Acid Tannin                                          Sugar       Acid Tannin
                                                                                                           ml          g          g     g                                            g/100ml       %     %
                                                                  APPLE                     (Check          1000      110.0         6.9   0.1                                              11      0.69  0.01
                                                                  CRANBERRY                 labels)                      0.0        0.0   0.0                                              16       0.3   0.2
                                                                  GRAPE                   WHITE             2000      312.0       14.4    0.4                                            15.6      0.72  0.02
                                                                                          RED                            0.0        0.0   0.0                                            15.6      0.72   0.2
                                                                  GRAPEFRUIT                                             0.0        0.0   0.0                                              15       1.5  0.01
                                                                  "FIVE ALIVE"                                           0.0        0.0   0.0                                              10      0.48  0.01
                                                                  ORANGE                                                 0.0        0.0   0.0                                            10.5      0.98  0.01
                                                                  RIBENA                                                 0.0        0.0   0.0                                              10       0.7   0.1
                                                                  RIBENA                  CONC.                          0.0        0.0   0.0                                              60       1.9   0.5
                                                                  SUMMER FRUITS           CONC.                          0.0        0.0   0.0                                              50       1.5   0.2
                                                                  PINEAPPLE                                              0.0        0.0   0.0                                              12       0.8  0.01

                                                                                          VEG.              Wt       Sugar       Acid Tannin                                          Sugar       Acid Tannin
                                                                                                            g          g          g     g                                              %           %     %
                                                                  BEETROOT                                                0         0.0   0.0                                             7         0.2  0.01
                                                                  CARROT                                                  0         0.0   0.0                                             6        0.06  0.01
                                                                  CELERY                                                  0         0.0   0.0                                             1         0.1  0.01
                                                                  MARROW                                                  0         0.0   0.0                                             1         0.1  0.01
                                                                  PARSNIP                                                 0         0.0   0.0                                            11        0.12  0.01
                                                                  POTATO                                                  0         0.0   0.0                                             1         0.1  0.01

                                                                                                            Wt                 Totals (g)                                 The above figures can be amended.
                                                                                                            g    Sugar         Acid      Tannin                           A YELLOW box denotes a guess!
                                                                  SUGAR - ADDED                              600    1022           21.4      0.5
                                                                  SOD. BICARB                                        0.0       tsp (approx.)                              ALWAYS WORK ON A COPY
                                                                  ACID - ADDED (Tartaric)                            0.0       tsp (approx.)                              OF THIS SPREADSHEET
                                                                  TANNIN - ADDED                                     0.0       tsp (approx.)     1tsp tea = 0.08g tannin (not the same as grape tannin).


                                                                                    Name:- Red Med-dry                                                                        Insert your own figures in the blue & green boxes.


                                                                  SWEETENING SUGAR - SWEET WINES ONLY, ADD SUGAR SOLN. AFTER STABILIZTION. DO NOT USE FOR CIDERS.
                                                                      Sweetening sugar to be used 100 g (0 nom.) for estimated gravity increase of 8 Degrees
                                                                        Assume 100g sugar makes   125 ml solution (130 nom.)

                                                                  FINAL BOTTLED VOLUME                        4.5   l (4.5 nom.)
                                                                         Assume a "wastage" vol. of           200   ml (200 nom.)
                                                                  ORIGINAL MUST VOLUME                       4.58   l (Actual vol. used - allows for spillage & for sweetening sugar to be added to finished wine.)
                                                                  FINAL MUST VOLUME                          4.38   l after fermentation
                                                                  ACTUAL MUST O.G.                         1083.8              Initial must acidity       0.47 %
                                                                  ACTUAL MUST F.G.                          993.3              Final must acidity         0.62 %
                                                                  ACTUAL MUST % ABV                          12.2              Must tannin                0.01 %

                                                                  SUMMARY FOR BOTTLED WINE                                                                                           Calculator for FINISHED wines.
                                                                  O. G.                     1082                               ALCOHOL             11.8 % ABV                        Measured O.G.           1082.0
                                                                  F. G. (Before sweetening)  993                               ACIDITY             0.60 %                            Measured F.G.             994.0
                                                                  F. G. (After sweetening)  1002                               TANNIN              0.01 %                            Alcohol % ABV             11.82
                                                                                                                               STYLE              Medium dry                         (Use when actual gravities differ from calcs.)

                                                                   TYPICAL WINE PARAMETERS
                                                                   Wine Type        % alc  % acid                   % tannin                   Style                Typical Finished
                                                                   Gravities
                                                                   Dry White Table 10-13   0.50-0.70                <0.04                       Dry                   <995
                                                                   Dry Red Table   11-13   0.50-0.65                0.09-0.3                    Med. Dry              995-1005
                                                                   Rose             11-13   0.60-0.75                0.04-0.09                   Med. Sweet           1005-1010
                                                                   Sweet White     12-15   0.50-0.75                <0.04                       Sweet                 1010-1015
                                                                   Sweet Red        13-18   0.40-0.65               0.15-0.3                    Social                 1010-1020
                                                                   Social           14      0.55-0.65                <0.15                                            ORIGINAL MUST VOLUME 4.7 HIDDEN
                                                                   Dessert (fruit) 17-20   0.55-0.65                0.2-0.3
                                                                   Dessert (Port)  17-20   0.40-0.50                0.2-0.3

                                                                  FORTIFYING WINES                                                                Pearson Square
                                                                  The most common method of calculating the amount of spirit                      A spirit of 66.5 ° Proof =                        38.0 % ABV
                                                                  (usually Vodka) require to fortify a wine is the Pearson Square.
                                                                  You can use the "square" shewn to the right, or the calculators below                Spirit % ABV                                     Wine % ABV
                                                                                                                                                            ###                                                13.0
                                                                  Spirit % ABV                    38.0                                                                        Desired % ABV
                                                                  Wine % ABV                      13.0                                                                              20.0
                                                                  Desired % ABV                   20.0
                                                                  Wine vol.                        4.5 l                                                        7.0 Parts of spirit are added to               18.0 parts wine.
                                                                  Spirit vol. required            1.75 l

                                                                  OR
                                                                  Spirit required                  7.0 parts
                                                                  Wine required                   18.0 parts

                                                                  All CONSTRUCTIVE comments/criticisms will be gratefully received
                                                                  and, if feasible, will be used to improve the spreadsheets in any
                                                                  possible way.                                                                                                                            Copyright Peter J. Laycock 28~10~'6
                                                                                                                                                                                                                        www.petespintpot.co.uk
                                                                  v1.1 16~1~'7 Minor mods. "Style" added.
                                                                  v1.2 7~7~'7   Modified to enable design of sweetened wines.                                                                                      Free for to use - Not for sale.
                                                                  v1.3 12~12~'7 Alcohol calcs amended to Duncan & Acton info.                                                         Check for the latest version on       www.yobrew.co.uk
                                                                                "Fortification" added.                                                 Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.




D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls                                                                     10 16                                                                                                            PJ£ 10:07 PM 11/23/2011
                                                                                                                            Peter's Wine Calculator
                                            1~4~'10                                                                                                                                                             (Simplified Version 1.4)
                                                                    Name:- Rhubarb Pete's Rhubarb Wine                                        Insert your own figures in the blue boxes.

                                            VEGETABLES                                          Wt        Sugar       Acid   Tannin "Carbs" Pectin              Sugar Acid Tannin "Carbs"    Pectin
                                            Assumed wastage %                     20            g           g          g       g       g      g                  %     %     %      %          %
                                            BEETROOT                                                              0      0.0     0.0     0.0  0.0                 6.8  0.2 0.01       9.6        0.4
                                            CARROT                                                                0      0.0     0.0     0.0  0.0                 4.5 0.06 0.01       9.6        1.8
                                            CELERY                                                                0      0.0     0.0     0.0  0.0                 1.8  0.1 0.01         3
                                            MARROW                                                                0      0.0     0.0     0.0  0.0                 1.5  0.1 0.01       3.5
                                            PARSNIP                                                               0      0.0     0.0     0.0  0.0                 4.8 0.12 0.01        18       3.2
                                            POTATO                                                                0      0.0     0.0     0.0  0.0                 0.8  0.1 0.01      17.5       2.0
                                            OTHER                                                                 0      0.0     0.0     0.0  0.0
                                                                                            0
                                            FRUIT                                               Wt        Sugar       Acid   Tannin "Carbs" Pectin              Sugar Acid* Tannin "Carbs"   Pectin    Main      Gervin
                                            Assumed wastage %                     15            g           g          g       g       g      g                  %     %      %      %         %       acid      yeast
                                            APPLE                                 COOK                         0         0.0     0.0     0.0  0.0                   9   1.2 0.08        13       0.8       M     B, C, E
                                                                                  EAT                          0         0.0     0.0     0.0  0.0                10.4   0.7 0.08        13       0.8       M     B, C, E
                                            APRICOT                               FLESH                        0         0.0     0.0     0.0  0.0                9.24   1.2    0.1      11       0.3       M           3
                                                                                  DRIED                        0         0.0     0.0     0.0  0.0                  42   3.6    0.3      63       2.0       M
                                            BANANA                                FLESH                        0         0.0     0.0     0.0  0.0                  18 0.35     0.1      22       0.6       M             3
                                                                                  DRIED                        0         0.0     0.0     0.0  0.0                  60     1    0.3      88       1.8       M
                                            BILBERRY                                                           0         0.0     0.0     0.0  0.0                   6 0.95 0.15         12       0.3        C
                                            BLACKBERRY                                                         0         0.0     0.0     0.0  0.0                 5.5   1.1    0.3       9       0.9    C/M     2, A, FF
                                            BLACKCURRANT                                                       0         0.0     0.0     0.0  0.0                 7.5   3.5 0.35        14       1.1        C          1
                                            BLUEBERRY                                                          0         0.0     0.0     0.0  0.0                  10   0.3    0.1      15       0.3
                                            CHERRY                                BLACK                        0         0.0     0.0     0.0  0.0                12.5   0.5    0.1      16       0.3      M              3
                                                                                  RED                          0         0.0     0.0     0.0  0.0                  10   0.5    0.1      16       0.3      M
                                                                                  BOTTLED                      0         0.0     0.0     0.0  0.0                  22 0.25 0.05         40       0.8      M
                                            CRANBERRY                                                          0         0.0     0.0     0.0  0.0                 3.8     3 0.15        12       0.8
                                            DAMSON                                                             0         0.0     0.0     0.0  0.0                   9   2.2 0.15        12       1.1      M             D
                                            DATE                                                               0         0.0     0.0     0.0  0.0                  64     1    0.5      75       0.8
                                            ELDERBERRY                                                         0         0.0     0.0     0.0  0.0                11.5 1.05 0.55         18       0.5      C 2, A, FF
                                            FIGS                                  FRESH                        0         0.0     0.0     0.0  0.0                  15   0.4    0.1      19       0.5      M
                                            FIGS                                  DRIED                        0         0.0     0.0     0.0  0.0                  48   2.5    0.5      64       1.7      M
                                            GOOSEBERRY                            COOK                         0         0.0     0.0     0.0  0.0                   5   1.7    0.1      10       0.9    C/M     3, D
                                                                                  EAT                          0         0.0     0.0     0.0  0.0                 8.5   1.7    0.1      10       0.9    C/M
                                            GRAPE                                 NO SKIN                      0         0.0     0.0     0.0  0.0                16.2 0.85 0.02         17       0.4      T
                                                                                  SKIN                         0         0.0     0.0     0.0  0.0                15.5 0.85     0.2    18.1       0.4      T
                                            GRAPE JUICE                           WHITE                        0         0.0     0.0     0.0  0.0                  17 0.85 0.02       17.1       0.1      T
                                                                                  RED                          0         0.0     0.0     0.0  0.0                  17 0.85     0.2    17.1       0.1      T
                                            GRAPE CONC.                           WHITE g                      0         0.0     0.0     0.0  0.0                  65     2 0.06        70       0.4      T
                                                                                  RED    g                     0         0.0     0.0     0.0  0.0                  65     2    0.6      70       0.4      T
                                                       Note the change of units   WHITE ml                     0         0.0     0.0     0.0  0.0               81.25   2.5 0.075     87.5       0.5      T
                                                       Note the change of units   RED   ml                     0         0.0     0.0     0.0  0.0               81.25   2.5 0.75      87.5       0.5      T
                                            GRAPEFRUIT                            FRESH                        0         0.0     0.0     0.0  0.0                 6.8     2    0.1       8       1.6      C
                                                                                  JUICE                        0         0.0     0.0     0.0  0.0                   9   1.8 0.01       9.2       0.2      C
                                            GREENGAGE                                                          0         0.0     0.0     0.0  0.0                  11   1.2    0.1      12       0.9      M
                                            GUAVA                                                              0         0.0     0.0     0.0  0.0                 8.6   0.4    0.1      14       0.5
                                            HONEY                                                    50       37         0.1     0.0     3.0  0.0                  74 0.15       0      80       0.0                     E
                                            KIWIFRUIT                                                          0         0.0     0.0     0.0  0.0                  14     3    0.1      15       0.5
                                            LEMON                                 JUICE                        0         0.0     0.0     0.0  0.0                 1.5   4.3 0.01         9       0.2       C
                                            LITCHI                                                             0         0.0     0.0     0.0  0.0                15.2   0.3    0.1    16.5       0.5
                                            LOGANBERRY                                                         0         0.0     0.0     0.0  0.0                   5     2    0.2      15       0.6       C
                                            MANGO                                                              0         0.0     0.0     0.0  0.0                  11   0.5    0.1      17       0.5
                                            MEDLAR                                                             0         0.0     0.0     0.0  0.0                  10     1    0.1      11       0.5
                                            MELON                                                              0         0.0     0.0     0.0  0.0                   6   0.2    0.1       9       0.5
                                            MULBERRY                                                           0         0.0     0.0     0.0  0.0                   8 0.45     0.1      10       0.7      T
                                            NECTARINE                                                          0         0.0     0.0     0.0  0.0                   8   0.7    0.1      11       0.3      M
                                            ORANGE                                FRESH                        0         0.0     0.0     0.0  0.0                 9.5 0.95     0.1      12       0.9      C           1, 3
                                                                                  JUICE                        0         0.0     0.0     0.0  0.0                 8.4 1.05 0.01       10.4       0.2      C
                                            PAPAYA                                                             0         0.0     0.0     0.0  0.0                   8   0.1    0.1      10       0.5
                                            PASSION FRUIT                                                      0         0.0     0.0     0.0  0.0                   6     3    0.1      10       0.5
                                            PEACH                                 FRESH                        0         0.0     0.0     0.0  0.0                 8.5 0.65     0.1      14       0.4      M              5
                                                                                  DRIED                        0         0.0     0.0     0.0  0.0                  52     1    0.5      61       2.4      M
                                            PEAR                                                               0         0.0     0.0     0.0  0.0                  10   0.3    0.1      15       0.9      M
                                            PERSIMMON                                                          0         0.0     0.0     0.0  0.0                  14   0.2    0.1      19       0.5
                                            PINEAPPLE                                                          0         0.0     0.0     0.0  0.0                  12   1.1    0.2      13       0.1      C              3
                                            PLUM                                  COOK                         0         0.0     0.0     0.0  0.0                   7   1.6 0.15        11       0.9      M
                                                                                  EAT                          0         0.0     0.0     0.0  0.0                  10   1.5 0.15        11       0.9      M
                                            PRUNES                                                             0         0.0     0.0     0.0  0.0                  47   1.3      1      70       5.5
                                            QUINCE                                                             0         0.0     0.0     0.0  0.0                   8 0.95 0.15         15       1.1      M
                                            RAIS/SULT/CURR.                                                    0         0.0     0.0     0.0  0.0                  67     2    0.5      79       1.6      T
                                            RASPBERRY                                                          0         0.0     0.0     0.0  0.0                 6.5   1.5 0.25        12       0.5      C             3
                                            REDCURRANT                                                         0         0.0     0.0     0.0  0.0                7.37   2.3    0.1    13.8       0.6      C             B
                                            RHUBARB                               FLESH                        0         0.0     0.0     0.0  0.0                 1.1   1.5    0.1     4.5       0.4      M             D
                                                                                  JUICE                        0         0.0     0.0     0.0  0.0                   1   1.4    0.1     1.1       0.2      M             D
                                            SLOE                                                               0         0.0     0.0     0.0  0.0                   8     2    0.3       9       0.5                 2, D
                                            STRAWBERRY                                                         0         0.0     0.0     0.0  0.0                 5.5     1    0.4       8       0.5       C
                                            TANGERINE                             JUICE                        0         0.0     0.0     0.0  0.0                 7.5   1.3 0.01        13       0.2       C
                                            WATERMELON                                                         0         0.0     0.0     0.0  0.0                 6.2   0.2    0.1     7.6       0.5
                                            WHITECURRANT                                                       0         0.0     0.0     0.0  0.0                7.37   2.2    0.1    13.8       0.6                 5, B
                                            OTHER 1                                                            0         0.0     0.0     0.0  0.0
                                            OTHER 2                                                            0         0.0     0.0     0.0  0.0
                                            OTHER 3                                                            0         0.0     0.0     0.0  0.0
                                                                                            8
                                            TINNED FRUIT                                        Wt        Sugar       Acid   Tannin "Carbs" Pectin              Sugar Acid Tannin "Carbs"    Pectin    Main      Gervin
                                            Assumed wastage %                     10            g           g          g       g       g      g                 g/100g %     %      %          %       acid      yeast
                                            APRICOTS                                (Check                     0         0.0     0.0     0.0  0.0                14.89  0.5 0.05     16.4        0.2
                                            CHERRY                                 labels for                  0         0.0     0.0     0.0  0.0                12.31 0.25 0.05     13.5        0.2
                                            FRUIT SALAD                              sugar                     0         0.0     0.0     0.0  0.0                13.93  0.4 0.05     15.3        0.2
                                            GOOSEBERRY                              content)                   0         0.0     0.0     0.0  0.0                   22  0.7 0.05     24.2        0.2
                                            GRAPEFRUIT                                                         0         0.0     0.0     0.0  0.0                  8.8  0.7 0.05      9.7        0.2       C
                                            BLACK CHERRIES                                                     0         0.0     0.0     0.0  0.0                15.79  0.2 0.05     17.4        0.2
                                            LYCHEE                                                             0         0.0     0.0     0.0  0.0                   19 0.15 0.05     20.9        0.2
                                            MANGO                                                              0         0.0     0.0     0.0  0.0                   20 0.25 0.05     22.0        0.2
                                            ORANGE                                                             0         0.0     0.0     0.0  0.0                   19  0.5 0.05     20.9        0.2
                                            PAPAYA                                                             0         0.0     0.0     0.0  0.0                   15  0.1 0.05     16.5        0.2
                                            PEACHES                                                            0         0.0     0.0     0.0  0.0                   14  0.3 0.05     15.4        0.2
                                            PEARS                                                              0         0.0     0.0     0.0  0.0                 12.1  0.2 0.05     15.7        0.2
                                            PINEAPPLE                                                          0         0.0     0.0     0.0  0.0                12.65 0.17 0.05     13.9        0.2
                                            PLUM                                                               0         0.0     0.0     0.0  0.0                15.35  0.7 0.05     16.9        0.2
                                            PRUNES                                                             0         0.0     0.0     0.0  0.0                 21.1  0.6 0.05     23.2        0.2
                                            RASPBERRY                                                          0         0.0     0.0     0.0  0.0                 20.6  0.6 0.05     22.7        0.2
                                            RHUBARB                                             2000          22       14.0      1.0     6.6  0.3                  1.1  0.7 0.05      1.4        0.2
                                            STRAWBERRIES                                                       0         0.0     0.0     0.0  0.0                21.83  0.6 0.05     24.0        0.2
                                            TANGERINE                                                          0         0.0     0.0     0.0  0.0                 8.25  0.5 0.05      9.1        0.2
                                            OTHER 1                                                            0         0.0     0.0     0.0  0.0
                                            OTHER 2                                                            0         0.0     0.0     0.0  0.0
                                            OTHER 3                                                            0         0.0     0.0     0.0  0.0




D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls                                                                  P 11 of 16                                                                                                PJ£ 10:07 PM 11/23/2011
                                                                                       200
                                            FRUIT JUICES                                        Vol         Sugar          Acid   Tannin "Carbs" Pectin                           Sugar     Acid Tannin "Carbs"               Pectin
                                            Assumed wastage %                             0     ml            g             g       g       g      g                             g/100ml     %     %      %                     %
                                            APPLE                              (Check            1000        110.0            6.9     0.1   11.0   0.2                                11     0.69 0.01     12.1                   0.2
                                            CRANBERRY                          labels)                          0.0           0.0     0.0     0.0  0.0                                12      0.3   0.2    13.2                   0.2
                                            GRAPE                            WHITE                              0.0           0.0     0.0     0.0  0.0                              15.6     0.72 0.02     17.2                   0.2
                                                                             RED                                0.0           0.0     0.0     0.0  0.0                              15.6      0.8   0.2    17.2                   0.2
                                            GRAPEFRUIT                                                          0.0           0.0     0.0     0.0  0.0                              8.86      1.5 0.01      9.7                   0.2
                                            "FIVE ALIVE"                                                        0.0           0.0     0.0     0.0  0.0                                10     0.48 0.01     11.0                   0.2
                                            ORANGE                                                              0.0           0.0     0.0     0.0  0.0                               8.4     0.98 0.01     14.3                   0.2
                                            RIBENA                                                              0.0           0.0     0.0     0.0  0.0                                10      0.7   0.1    11.0                   0.2
                                            RIBENA                           CONC.                              0.0           0.0     0.0     0.0  0.0                                60      1.9   0.5    66.0                   1.0
                                            SUMMER FRUITS                    CONC.                              0.0           0.0     0.0     0.0  0.0                                50      1.5   0.2    55.0                   1.0
                                            PINEAPPLE                                                           0.0           0.0     0.0     0.0  0.0                                13      0.8 0.01     14.3                   0.2
                                            PRUNE                                                               0.0           0.0     0.0     0.0  0.0                                13      0.5 0.01     16.8                   1.2
                                                                                          0
                                                                                                                            Totals (g)
                                                                                                           Sugar   Acid     Tannin     "Carbs" Pectin
                                                                                                    3050      1019     21.0       1.1       21 0.500

                                                                                               Wt g
                                            SUGAR - ADDED                                        850 add to                   570 ml hot water & dissolve to give     1063 ml (approx.) sugar soln. with an SG around              1300
                                            SOD. BICARB                                                   0.0            tsp (approx.)          4.198
                                            ACID - ADDED (Tartaric)                                       0.0            tsp (approx.)
                                            TANNIN ADDED (normally "reds" only)                           0.0            tsp (approx.) or about            0 tsp tea or         0 ml (tea tannin is NOT the same as grape tannin).
                                            PECTIC ENZYME (TO ADD)                                3.3     0.7            tsp (approx.) (Min.)

                                            SWEETENING SUGAR - FOR SWEET WINES ONLY, ADD SUGAR SOLN. AFTER STABILIZATION, DO NOT SWEETEN CIDERS.
                                                      Sweetening sugar to be used         g (0 nom.) for an estimated gravity increase of                 0 Degrees
                                                   Assume g sugar makes approx.         0 ml solution S. G.         1300 by adding approx.                0 ml water
                                                                                        0 g sug/bot
                                            FINAL BOTTLED VOLUME                      4.5 l (4.5 nom.)                            Approx. ingredient vol (exc. "topping-up" water) =          4.12 litres
                                                       Assume a "wastage" vol. of    200 ml (200 nom.)                                             Calculated "topping-up" water =            0.79 litres
                                               Assume ingredient "wastage" vol. of   208 ml (for solid ingredients)                                     (Use the above figures as a very approx. GUIDE only)
                                                   Giving a design must volume of   4.91 litres excl. any sweetening sugar.
                                            CALCULATED START MUST VOL.              4.91 litres (actual vol. used - allows for losses & any sweetening sugar added to finished wine.)
                                            FINAL MUST VOLUME                       4.50 litres after fermentation
                                            ACTUAL MUST O.G.                       1078              Initial must acidity       0.43 %                            ALWAYS WORK ON A COPY
                                            ACTUAL MUST F.G.                         994             Final must acidity         0.58 %                             OF THIS SPREADSHEET
                                            ACTUAL MUST % ABV                       11.3             Must tannin                0.02 %

                                            SUMMARY FOR "FINISHED" WINE                                                                                                                             Calculator for FINISHED wines.
                                            O. G.                                                   1078                 ALCOHOL                            11.3 % ABV                              Measured O.G.             1079.0
                                            F. G. (Before sweetening)                                994                 ACIDITY                            0.58 %                                  Measured F.G.              994.0
                                            F. G. (After sweetening)                                 994                 TANNIN                             0.02 %                                  Alcohol % ABV              11.40
                                                                                                                         STYLE                       Dry                                            (Use when actual gravities differ from calcs.)


                                            CALORIE/UNIT COUNTER (Mainly for diabetes suffers. All figures are approximate)
                                            Bottle size (ml)              750     492 from the alcohol                                                             Glass size (ml)           125          82   from the alcohol
                                                                                     0 from the residual sugars                                                                                            0   from the residual sugars
                                                                                   3.1 g "carbs"                                                                                                         0.5   g "carbs"
                                                             Giving a total of    492 calories.                                                                                Giving a total of          82   calories.
                                                                            &      8.5 units of alcohol                                                                                       &          1.4   units of alcohol


                                            RECIPE NOTES:-
                                            1 vit. B complex tablet needs to be added to the MUST (see Wine Calc. 1.7 or above).




                                            TYPICAL WINE PARAMETERS
                                            Wine Type                                         % alc                      % acid                      % tannin                              Style                              Typical Finished Gravities
                                            Dry White Table                                   10-13                      0.50-0.70                   <0.04                                 Dry                                <998
                                            Dry Red Table                                     11-13                      0.50-0.65                   0.09-0.3                              Med. Dry                           998-1005
                                            Rose                                              11-12                      0.60-0.75                   0.04-0.09                             Med.                               1005-1010
                                            Sweet White                                       2-15                       0.50-0.75                   <0.04                                 Med. Sweet                         1010-1015
                                            Sweet Red                                         13-18                      0.40-0.65                   0.15-0.3                              Sweet                              1015-1020
                                            Social                                            14                         0.55-0.65                   <0.15                                 Dessert                            1020+
                                            Dessert (fruit)                                   17-20                      0.55-0.65                   0.2-0.3                               (The above figures are very arbitrary.)
                                            Dessert (Port)                                    17-20                      0.40-0.50                   0.2-0.3
                                            Use as a guide only, many wines could possibly not fit within these limits, but beware of any recipes displaying vast differences.


                                            FORTIFYING WINES                                                                                                                                                                          SHOPPING LIST
                                                                                                                                                                                                                            Bentonite       1                          tsp
                                            Spirit % ABV                              38.0                                                                                                                                  Apple juice     1                          litre
                                            Wine % ABV                                13.0                                                                                                                                  Rhubarb         2                          Kg
                                            Desired % ABV                             20.0                                                                                                                                  Sugar           775                        g
                                            Wine vol.                                 4.50 litres or 7 parts wine                                                                                                           Pectic enzyme   1                          tsp
                                            Spirit vol. required                                               spirit
                                                                                      1.75 litres or 18 parts spirit                                                                                                        Yeast nutrient  1                          tsp
                                            Final fortified vol.                      6.25 litres or 25 parts total                                                                                                         Yeast           1                          sachet
                                                                                                                                                                                                                            Vit. B complex  1                          tablet
                                                                                                           Sugar solutions
                                            These tables can be used when making sugar solutions.          Wt. Sugar     Vol. water    Final Vol.      S. G.
                                            A gravity of about 1300 is a good practical guide.                 g            ml            ml
                                            Figures are approximate & are temperature dependant.                   300           201           375          1300

                                                                                                    OR, for a gravity of 1300
                                                                                                           Wt. Sugar     Vol. water    Final Vol.                                                Copyright Peter J. Laycock 28~10~'6                     www.petespintpot.co.uk
                                                                                                               g            ml            ml                                                                                                         Free for to use - Not for sale.
                                                                                                                   570           382           713                                                      Check for the latest version on                       www.yobrew.co.uk
                                                                                                                                                                                      Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.




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                                                                                Peter's Wine Calculator
       1~9~'11                                                                                                                                       www.petespintpot.co.uk       (Version 1.8)
      Name:- Red Grape, Black Cherries & Raspberries                                                                       Insert your own figures in the blue & green boxes.
                                                                                                 These figures are used in the calculations

       Assumed                                    VEG.            Wt   Sugar      Acid Tannin "Carbs" Pectin                   N         K     B1         B3        B5          B6
       Waste. Assumed wastage %                   14              g      g         g     g       g      g                      g         g      g          g         g           g
        14%      BEETROOT                                                   0        0.0   0.0     0.0   0.0                    0.0      0.0        0          0         0           0
        10%      CARROT                                                     0        0.0   0.0     0.0   0.0                    0.0      0.0        0          0         0           0
          8%     CELERY                                                     0        0.0   0.0     0.0   0.0                    0.0      0.0        0          0         0           0
          5%     MARROW                                                     0        0.0   0.0     0.0   0.0                    0.0      0.0        0          0         0           0
         18%     PARSNIP                                                    0        0.0   0.0     0.0   0.0                    0.0      0.0        0          0         0           0
         20%     POTATO                                                     0        0.0   0.0     0.0   0.0                    0.0      0.0        0          0         0           0
                 OTHER                                                      0        0.0   0.0     0.0   0.0                    0.0      0.0        0          0         0           0
                                                                                                                                                                                                  ***450g banana
       Assumed                                    FRUIT           Wt  Sugar       Acid Tannin "Carbs" Pectin                   N         K     B1         B3        B5          B6
       Waste     Assumed wastage %                17              g     g          g     g       g      g                      g         g      g          g         g           g
         15%     APPLE                            COOK                     0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         15%                                      EAT                      0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         12%     APRICOT                          FLESH                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         74%                                      DRIED                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         15%     BANANA                           FLESH                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         95%                                      DRIED                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         13%     BILBERRY                                                  0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         12%     BLACKBERRY                                                0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         17%     BLACKCURRANT                                              0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         14%     BLUEBERRY                                                 0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         15%     CHERRY                           BLACK                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         15%                                      RED                      0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         13%     CRANBERRY                                                 0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         16%     DAMSON                                                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         85%     DATE                                                      0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         20%     ELDERBERRY                                                0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          0%                                      JUICE                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         21%     FIGS                             FLESH                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         70%                                      DRIED                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         12%     GOOSEBERRY                       COOK                     0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         12%                                      EAT                      0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         20%     GRAPE                            NO SKIN                  0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         18%                                      SKIN                     0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         17%     GRAPE JUICE                      WHITE                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         17%                                      RED                      0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          0%     GRAPE CONC.                      WHITE g                  0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          0%                                      RED    g                 0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          0%                                      WHITE ml                 0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          0%                                      RED ml                   0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         10%     GRAPEFRUIT                       FLESH                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          0%                                      JUICE                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         16%     GREENGAGE                                                 0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         14%     GUAVA                                                     0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         15%     HONEY                                             50     40         0.3   0.0     0.0   0.0                       0      26        0 0.0605        0.034       0.012
         16%     KIWIFRUIT                                                 0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          0%     LEMON                            JUICE                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         19%     LITCHI (LYCHEE)                                           0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         15%     LOGANBERRY                                                0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         19%     MANGO                                                     0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         25%     MEDLAR                                                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          6%     MELON                                                     0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         15%     MULBERRY                                                  0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         13%     NECTARINE                                                 0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         13%     ORANGE                           FLESH                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
          0%                                      JUICE                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         14%     PAPAYA (Pawpaw)                                           0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         28%     PASSION FRUIT                                             0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         12%     PEACH                            FLESH                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         92%                                      DRIED                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         15%     PEAR                                                      0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         25%     PERSIMMON (Sharon fuit)                                   0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         18%     PINEAPPLE                                                 0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         14%     PLUM                    COOK                              0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         14%                             EAT                               0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         69%     PRUNES                                                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0
         12%     QUINCE                                                    0         0.0   0.0     0.0   0.0                       0       0        0      0            0           0




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         80%     RAIS/SULT/CURR.                                                0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
         15%     RASPBERRY                                                      0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
         17%     REDCURRANT                                                     0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
         10%     RHUBARB                          FLESH                         0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
          0%                                      JUICE           1500         15       21.0          1.5       1.5      0.3   1500 2250          0.3      4.5         1.2       0.3
         17%     SLOE                                                           0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
         10%     STRAWBERRY                                                     0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
         12%     TANGERINE                        FLESH                         0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
          0%                                      JUICE                         0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
          4%     WATERMELON                                                     0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
         17%     WHITECURRANT                                                   0        0.0          0.0       0.0      0.0      0    0            0        0           0         0
                 OTHER                                                          0        0.0          0.0       0.0      0.0      0    0            0        0           0         0

       Assumed                                    TINS            Wt      Sugar       Acid Tannin "Carbs" Pectin               N         K       B1       B3        B5         B6
       Waste     Assumed wastage %                10              g         g          g     g       g      g                  g         g        g        g         g          g
         18%     APRICOTS                           (Check                     0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         15%     CHERRY                            labels for                  0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         24%     FRUIT SALAD                         sugar                     0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         20%     GOOSEBERRY                         content)                   0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         10%     GRAPEFRUIT                                                    0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         15%     BLACK CHERRIES                                                0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         10%     LITCHI (LYCHEE)                                               0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         20%     MANGO                                                         0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         14%     ORANGE                                                        0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         25%     PAPAYA (Pawpaw)                                               0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         18%     PEACHES                                                       0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         19%     PEARS                                                         0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         14%     PINEAPPLE                                                     0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         17%     PLUM                                                          0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         30%     PRUNES                                                        0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         15%     RASPBERRY                                                     0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         15%     RHUBARB                                                       0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         20%     STRAWBERRIES                                                  0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
         15%     TANGERINE                                                     0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0
                 OTHER                                                         0         0.0   0.0     0.0   0.0                   0         0        0        0         0          0

       Assumed                                    JUICES          Vol  Sugar          Acid Tannin "Carbs" Pectin               N         K       B1       B3        B5         B6
       Waste Assumed wastage %                    0               ml     g             g     g       g      g                  g         g        g        g         g          g
           0%    APPLE                              (Check        1000 110.0             6.9   0.1     1.1   0.2                   0    1150       0.2         1     0.49        0.3
           0%    CRANBERRY                          labels)                0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    GRAPE                            WHITE                    0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%                                     RED                      0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    GRAPEFRUIT                                                0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    "FIVE ALIVE"                                              0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    ORANGE                                                    0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    RIBENA                                                    0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    RIBENA                           CONC.                    0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    SUMMER FRUITS                    CONC.                    0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    PINEAPPLE                                                 0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    PRUNE                                                     0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0
           0%    Other                                                     0.0           0.0   0.0     0.0   0.0                   0       0         0         0        0          0

                                                              0                              Totals (g)
                                                                            Sugar       Acid Tannin "Carbs" Pectin
                                                                  2550       1025       28.2      1.6     3 0.417

                                                                  Wt g
                 SUGAR - ADDED                                     860     add to      576 ml hot water ≈       1075 ml (approx.) sugar soln. with an SG around             1300
                 SOD. BICARB                                                  0.0 tsp (approx.)        0.5523 When adding water to a recipe, always err on the side caution as you
                 ACID - ADDED (Tartaric)                                      0.0 tsp (approx.)               can add more later if required. The converse is impossible!
                 TANNIN - ADDED                                               0.0       0.0 tsp (approx.) =         0 tsp tea or              0 g or ml (not the same as grape).
                 PECTIC ENZYME (TO ADD)                            2.7        0.5 tsp (approx.) Min.

                                                                                                                                    Nutrient & Vitamin Totals (mg)
                                                                                                                                N    K      B1      B3       B5                B6
                                                                                                                               1500 3426     0.50    5.56      1.72            0.61

                                                       Nutrient & Vitamins required for     4.71 litres must                   706 2589    0.47           0.94        0.94     0.94 mg
                                                                   0 g or           0.0 tsp nutrient give a total              794  837 mg
                                                                   0 tablet(s) vitamin B complex give(s) a total                          0.03            4.62       0.78     -0.33 mg
                                                                         (Assume eqiv. to 1tsp "Energiser", use with care)             Red figures denote a deficiency.




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                SWEETENING SUGAR - FOR STILL WINES ONLY, ADD SUGAR SOLN. AFTER STABILIZATION, DO NOT SWEETEN CIDERS.
                        Sweetening sugar to be used           0 g (0 nom.) for an estimated gravity increase of              0 Degrees
                     Assume 0g sugar makes approx.            0 ml solution S. G.          1300 by adding approx.            0 ml water
                                                              0 g sug/bot
                FINAL BOTTLED VOLUME                        4.5 litres (4.5 nom.)                     Approx. ingredient vol (exc. "topping-up" water) = 3.64 litres
                          Assume a "wastage" vol. of       200 ml (200 nom.)                                            Calculated "topping-up" water =  1.07 litres
                       Assume ingredient "wastage" vol. of    8 ml (for solid ingredients)                 (Use the above figures as a VERY APPROX. GUIDE only)
                Giving a design must volume of                        4.71 litres excl. any sweetening sugar.
                ACTUAL MUST VOLUME USED                               4.71 litres (Actual vol. used - allows for losses & sweetening sugar when added to finished wine.)
                FINAL MUST VOLUME                                     4.50 litres after fermentation
                ACTUAL MUST O.G.                                     1082             Initial must acidity              0.60 %                          ALWAYS WORK ON A COPY
                ACTUAL MUST F.G.                                      993             Final must acidity                0.75 %                           OF THIS SPREADSHEET
                ACTUAL MUST % ABV                                     11.8            Must tannin                       0.03 %

                SUMMARY FOR "FINISHED" WINE                                                                                                                 Calculator for FINISHED wines.
                O. G.                      1082                                           ALCOHOL                  11.85 % ABV                              Measured O.G.       1079.0
                F. G. (Before sweetening)   993                                           ACIDITY                   0.75 %                                  Measured F.G.        994.0
                F. G. (After sweetening)    993                                           TANNIN                    0.03 %                                  Alcohol % ABV        11.40
                                                                                          STYLE                  Dry                                        (Use when actual gravities differ from calcs.)


                Red Grape, Black Cherries & Raspberries

                CALORIE/UNIT COUNTER                      (Mainly for diabetes suffers. All figures are approximate)
                        Bottle size (ml)                750    539 from the alcohol                                  Glass size (ml)     125                                  90     from the alcohol
                                                                  0 from the residual sugars                                                                                    0    from the residual sugars
                                                                0.4 g "carbs"                                                                                                 0.1    g "carbs"
                                           Giving a total of   539 calories.                                                Giving a total of                                 90     calories.
                                                          &     8.9 units of alcohol                                                       &                                  1.5    units of alcohol

                                                                           Sugar solutions                                                           OR, for a gravity of 1300
                These tables can be used when making sugar solutions.       Wt. Sugar Vol. water Final Vol.        S. G.        S. G.                       Wt. Sugar Vol. water Final Vol.
                A gravity of about 1300 is a good practical guide.              g            ml        ml                                                        g          ml           ml
                Figures are approximate & are temperature dependant.                300       201          375          1300     1300                                570      382           713

                TYPICAL WINE PARAMETERS
                Wine Type                                         % alc                   % acid                 % tannin
                Dry White Table                                   10-13                   0.50-0.70              <0.04
                Dry Red Table                                     11-13                   0.50-0.65              0.09-0.3
                Rose                                              11-12                   0.60-0.75              0.04-0.09
                Sweet White                                       2-15                    0.50-0.75              <0.04
                Sweet Red                                         13-18                   0.40-0.65              0.15-0.3
                Dessert (fruit)                                   17-20                   0.55-0.65              0.2-0.3
                Dessert (Port)                                    17-20                   0.40-0.50              0.2-0.3
                Use as a guide only, many wines could possibly not fit within these limits, but beware of any recipes displaying vast differences.

                                                                                                                 All CONSTRUCTIVE comments/criticisms will be gratefully received and, if
                FORTIFYING WINES                                                                                 feasible, will be used to improve the spreadsheets in any possible way.


                A method of calculating the amount of spirit (usually Vodka)                                     v1.5          20~9~10            Adapted from v1.4. Major mods.
                required to fortify a wine.                                                                      v1.7          1~4~11             A few errors found (sorry!).
                                                                                                                 v1.8          1~9~11              General tidying up.
                Spirit % ABV                               38.0
                Wine % ABV                                 13.0                                                                                                                  Copyright Peter J. Laycock 28~10~'6
                Desired % ABV                              20.0                                                                                                                               www.petespintpot.co.uk
                Wine vol.                                  4.50 litres or 7 parts wine                                                                                                  Free for to use - Not for sale.
                Spirit vol. required                       1.75 litres or 18 parts wine                                                                        Check for the latest version on www.yobrew.co.uk
                Final fortified vol.                       6.25 litres of 25 parts total                                   Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.




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6~7~'11                                                                     Peter's Jam Calculator                                                                                                                (Version 1.7a)


Please read the "Disclaimer"                  Wt.   Acid* Pectin Water "Stone" Cooking                      GENERAL NOTES
before using.                                  g     %      %    Factor Factor Time (min)
APPLE                COOK                       500    1.2  0.75      0     1.2       30                    Quantities quoted are by no means critical!
                     EAT                        500    0.7   0.7      0     1.2       30
                                                                                                            Paradoxically, pectin, the wine-makers enemy, is the jam-makers best friend. Under-ripe fruits
APRICOT              Ripe                              1.2  0.35   0.09       1       35                    have more pectin than ripe hence more sugar can be added, slightly more water may also be
                     Under-ripe                        1.2  0.35   0.15       1       35                    required.
                     DRIED                             3.6  1.05      3       1      60+
BANANA               FLESH                            0.35  0.55      0     1.5       30                    High pectin/setting fruits, these can be used singly or combined with lower pectin content fruits
                                                                                                            include:-
BILBERRY                                              0.95   0.8      0       1       20
                                                                                                            Cooking & crab apples, blackcurrants, damsons, gooseberries, lemons, plums and redcurrants.
BLACKBERRY                                             1.1   0.8      0       1       25
BLACKCURRANT                                           3.5   1.1    0.4       1      35+                    Medium pectin/setting fruits:-
BLUEBERRY                                              0.3   0.8      0       1       20                    Apricots, blackberries, raspberries, and loganberries.
CHERRY               BLACK                             0.5  0.25      0   1.25       20+
                                                                                                            Low pectin/setting fruits:-
                     RED                               0.5  0.25      0   1.25       20+
                                                                                                            Cherries and strawberries.
CRANBERRY                                                3   0.8      0       1       35
DAMSON               Ripe                              2.2   1.1   0.15       1      25+                    Water quantities are not critical, if insufficient is initially used you can always add more, any
                     Under-ripe                        2.3   1.2    0.3       1      25+                    excess will be "reduced" or boiled off.
ELDERBERRY                                            1.05   0.8      0       1       25
                                                                                                            The "Stone Factor" estimates the useable weight of fruit flesh, this allows for stoned fruits &
FIGS                                                   0.4   0.8      0       1       45                    apples/pears being peeled & cores etc. It is not normally necessary to remove stones prior to
GOOSEBERRY           Ripe                              1.7  0.85   0.15       1      25+                    making jam, just slice difficult fruit to allow the stones to be freed during boiling. Some fruits
                     Under-ripe                        1.8   0.9    0.5       1      25+                    such as apricots, can be enhanced by cracking a few of the stones & adding the kernels to the
GRAPE                WHITE                            0.85  0.25              1      15+                    boil.
                     RED                              0.85  0.25              1      15+
                                                                                                            The pectin rating i.e. "High" is an indicator of the jams setting quality.
GREENGAGE            Ripe                              1.2   0.9            1.1      25+
                     Under-ripe                        1.3  0.95    0.1     1.1      25+
GUAVA                                                  0.4   1.1              1      25+
                                                                                                            Example - Damson Wine
LITCHI                                                 0.3   0.6            1.2       15
LOGANBERRY                                               2   0.6              1       20                    Wash the fruit, discarding any bad bits & note the weight, "halve" the fruit & remove any loose
MELON                Flesh                             0.2   0.5              1       30                    stones. For every 500g ripe fruit add about 70ml water in a stainless steel pan (aluminium is not
MULBERRY                                              0.45   0.6   0.15       1       30                    recommended as it can react with the acid & cause harmful compounds) & weigh out about 570g
NECTARINE            Ripe                              0.7  0.35   0.09       1      30+                    of sugar in a bowl, this may be pre-heated in a low oven (Gas me 1/4, 110°C). The clean jam jars
                                                                                                            may be placed in the coolest part of the oven.
                     Under-ripe                        0.7  0.35   0.15       1      30+
                                                                                                            Simmer gently, stirring from time to time to prevent sticking & burning, until the fruit & skins
PASSION FRUIT                                            3   0.5              1       15                    are nice & tender.
PEACH                Ripe                             0.65  0.35   0.09     1.2       30                    Turn the pan heat to a minimum & gradually stir in the sugar, when this is dissolved bring the
                     Under-ripe                       0.65  0.35   0.15     1.2       31                    pan contents to a boil then boil rapidly until the "setting point" is reached, taking care not to burn
                     DRIED                               1  1.05      3       1      75+                    the jam at the bottom of the pan, this problem can be reduced by making smaller quantities.
                                                                                                            Stirring is not required at this stage but any stones that rise to the surface can be carefully
PEAR                                                   0.3   0.8      0     1.2      30+                    removed.
PINEAPPLE                                              1.1   0.1              1       35                    Allow to cool for 10-15 minutes before pouring into the jars, fill them to at least a centimetre
PLUM                 Ripe                              1.6   0.8      0   1.04       20+                    from the top, this helps prevent moulds etc. forming. High sugar jams can be kept for up to a
                     Under-ripe                        1.6   0.8   0.12   1.04       20+                    year, low sugar for only a few months. All should be eaten within a few weeks of opening.
PRUNES               Dried                             1.3   0.9      1       1       35
                                                                                                            The "setting point" occurs at about 105°C (220°F), test every 4 or 5 minutes. If you don't have a
QUINCE               Ripe                             0.95   1.1   0.15       1      35+                    jam thermometer, take a sample of the jam with a clean wooden spoon, hold above the pan for
                     Under-ripe                       0.95   1.1    0.3       1      35+                    about 5 seconds to cool slightly then tip it, allowing the jam to return to the pan. When "set" the
RASPBERRY                                              1.5  0.45      0       1       10                    jam will "flake" off the spoon rather than drip off. Be careful not to over-boil as the jam will then
REDCURRANT                                             2.3  0.55    0.4       1      35+                    never set.
RHUBARB                                                1.5  0.45              1       25
                                                                                                            An alternative test is to drop a small amount of jam onto a clean plate, just removed from a
STRAWBERRY                                               1   0.5      0       1      10+                    refrigerator. Leave to cool for half to one minute before "pushing" the jam with a finger. If the
WHITECURRANT                                           2.2  0.55    0.4       1       40                    jam has a skin that wrinkles, the jam has set, to prevent over-boiling, reduce the pan heat to a
                                                                                                            minimum during this test, if the jam stays runny and no skin is present, boil for a little longer
SUGAR CALCULATED                                833 g                                                       before re-testing.
WATER CALCULATED                                 10 ml

ADDITIONAL SUGAR                                       g          These are for "fine tuning" the acid & pectin content of the jam.
ADDITIONAL WATER                                       ml         "Minus" (-) sign denotes a reduction.

TOTAL SUGAR                                     833 g calc.                 g used
TOTAL WATER                                      10 ml calc.                ml used

ACID ADDED (Cit./Tart.)                               g     =     0.0       tsp. approx.
PECTIN ADDED                                        0 g

TOTAL ACID                                     11.4    g            0.74 %         Medium                These do not indicate the quality of the jam, they
TOTAL PECTIN                                    8.7    g            0.57 %         Medium                are just indicators of the expected characteristics.
INITIAL VOLUME                                1531     ml
MINIMUM PAN VOLUME                              4.6    litres (allows for "boiling up")
                                                                                                                 Insert your own figures in the green boxes.
                                                                                                                 No information available, value "guessed".
1.0       28~10~'7      Original version
1.7a      6~7~'11       Minor mods.                                                                                                                                                       Copyright Peter J. Laycock 28~10~'7
                                                                                                                                                                                                      Free to use - Not for sale.
                                                                                                                                                                          Check for the latest version on www.yobrew.co.uk
                                                                                                                                      Disclaimer: No responsibility is assumed or implied as a result of using this spreadsheet.

          D:\Docstoc\Working\pdf\35130f23-e711-4957-afa3-9a0e346abd83.xls                                                                                                                        PJ£ 10:07 PM 11/23/2011

				
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