Select Page
SGGravityBrixBauméHoney(lb&oz/US gal.)P-ABV (%)
(degrees)(degrees)((SG-1)×220)+1.6 lboz0.6Br-1
1.00001.60.0000.0
1.00552.70.702.20.6
1.010103.81.404.41.3
1.015154.92.106.61.9
1.020206.02.808.72.6
1.025257.13.5010.93.3
1.030308.24.2013.13.9
1.035359.34.9015.34.6
1.0404010.45.611.55.2
1.0454511.56.213.75.9
1.0505012.66.915.96.6
1.0555513.77.518.07.2
1.0606014.88.2110.27.9
1.0656515.98.8112.48.5
1.0707017.09.4114.69.2
1.0757518.110.120.89.9
1.0808019.210.723.010.5
1.0858520.311.325.211.2
1.0909021.411.927.311.8
1.0959522.512.529.512.5
1.10010023.613.1211.713.2
1.10510524.713.7213.913.8
1.11011025.814.330.114.5
1.11511526.914.932.315.1
1.12012028.015.534.515.8
1.12512529.116.036.616.5
1.13013030.216.638.817.1
1.13513531.317.1311.017.8
1.14014032.417.7313.218.4
1.14514533.518.3315.419.1
1.15015034.618.841.619.8
1.15515535.719.443.820.4
1.16016036.819.945.921.1

 

INTRODUCTIONCHAPTER 1: WHAT IS MEAD?
CHAPTER 2: HONEYCHAPTER 3: ADDITIONAL INGREDIENTS
CHAPTER 4: EQUIPMENTCHAPTER 5: TERMINOLOGY AND CALCULATIONS
CHAPTER 6: THE BASIC RECIPECHAPTER 7: PLANNING
CHAPTER 8: RECIPE CALCULATIONSCHAPTER 9: YEAST
CHAPTER 10: NUTRIENTS CHAPTER 11: MEAD DAY
CHAPTER 12: SANITATIONCHAPTER 13: PREPARATION AND MIXING
CHAPTER 14: INTO THE FERMENTERCHAPTER 15: AERATION, FERMENTATION AND RACKING
CHAPTER 16: SIPHONINGCHAPTER 17: AGING AND OAK
CHAPTER 18: BOTTLINGCHAPTER 19: TROUBLESHOOTING AND COMMON QUESTIONS
CHAPTER 20: WHAT NEXT?APPENDIX 1: HONEY VARIETALS
APPENDIX 2: TYPES OF MEADAPPENDIX 3: ADDITIONAL EQUIPMENT
APPENDIX 4: PLASTICSAPPENDIX 5: INSTRUCTIONS FOR USING THE MEAD CALCULATOR
APPENDIX 6: ABV/BRIX/S.G. CHARTSAPPENDIX 7: CONVERSION TABLES
APPENDIX 8: SAMPLE RECIPEAPPENDIX 9: HOW TO READ A HYDROMETER

 

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