BrewBits

Current Version 1.1

  1. Granulated table sugar weighs 0.45 pounds per cup of measure; one pound of sugar is 2.22 cups
  2. Honey, on average, is 0.75 pounds per cup; one pound of honey is 1.33 cups
  3. One pound of liquid malt extract is equivalent to 0.8 pounds of dry malt extract (i.e. DME is “stronger”)
  4. One pound of granulated sugar is equivalent to 1.25 pounds of honey in terms of beer and mead making
  5. For stabilizing ONE GALLON of wine prior to bottling (a lengthy post about this will follow) use no more than 1/2 teaspoon of Potassium Sorbate (I use just over 1/4 teaspoon) and 1 campden tablet (or 1/5 of 1/4 teaspoon of Potassium Metabisulfate).  I also follow Jack Keller’s advice where I do not bottle immediately after adding these items.  I allow an additional time period of 10 days to allow any final yeast I kill off to settle out.  I then bottle normally.
  6. Corn sugar is best for priming at a rate of 1 ounce per gallon for typical carbonation.
  7. Wine bottles corked with natural cork material should be stored upright for the first 3-4 days after bottling and then on their side to keep the cork from drying out.  Wine bottles corked with synthetic corks do not need stored on their side as their corks will not dry out.

Revision History

1.0 Initial Release

1.1 Added #7