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SG Gravity Brix Baumé Honey(lb&oz/US gal.) P-ABV (%)
(degrees) (degrees) ((SG-1)×220)+1.6   lb oz 0.6Br-1
1.000 0 1.6 0.0 0 0 0.0
1.005 5 2.7 0.7 0 2.2 0.6
1.010 10 3.8 1.4 0 4.4 1.3
1.015 15 4.9 2.1 0 6.6 1.9
1.020 20 6.0 2.8 0 8.7 2.6
1.025 25 7.1 3.5 0 10.9 3.3
1.030 30 8.2 4.2 0 13.1 3.9
1.035 35 9.3 4.9 0 15.3 4.6
1.040 40 10.4 5.6 1 1.5 5.2
1.045 45 11.5 6.2 1 3.7 5.9
1.050 50 12.6 6.9 1 5.9 6.6
1.055 55 13.7 7.5 1 8.0 7.2
1.060 60 14.8 8.2 1 10.2 7.9
1.065 65 15.9 8.8 1 12.4 8.5
1.070 70 17.0 9.4 1 14.6 9.2
1.075 75 18.1 10.1 2 0.8 9.9
1.080 80 19.2 10.7 2 3.0 10.5
1.085 85 20.3 11.3 2 5.2 11.2
1.090 90 21.4 11.9 2 7.3 11.8
1.095 95 22.5 12.5 2 9.5 12.5
1.100 100 23.6 13.1 2 11.7 13.2
1.105 105 24.7 13.7 2 13.9 13.8
1.110 110 25.8 14.3 3 0.1 14.5
1.115 115 26.9 14.9 3 2.3 15.1
1.120 120 28.0 15.5 3 4.5 15.8
1.125 125 29.1 16.0 3 6.6 16.5
1.130 130 30.2 16.6 3 8.8 17.1
1.135 135 31.3 17.1 3 11.0 17.8
1.140 140 32.4 17.7 3 13.2 18.4
1.145 145 33.5 18.3 3 15.4 19.1
1.150 150 34.6 18.8 4 1.6 19.8
1.155 155 35.7 19.4 4 3.8 20.4
1.160 160 36.8 19.9 4 5.9 21.1

 

INTRODUCTION CHAPTER 1: WHAT IS MEAD?
CHAPTER 2: HONEY CHAPTER 3: ADDITIONAL INGREDIENTS
CHAPTER 4: EQUIPMENT CHAPTER 5: TERMINOLOGY AND CALCULATIONS
CHAPTER 6: THE BASIC RECIPE CHAPTER 7: PLANNING
CHAPTER 8: RECIPE CALCULATIONS CHAPTER 9: YEAST
CHAPTER 10: NUTRIENTS CHAPTER 11: MEAD DAY
CHAPTER 12: SANITATION CHAPTER 13: PREPARATION AND MIXING
CHAPTER 14: INTO THE FERMENTER CHAPTER 15: AERATION, FERMENTATION AND RACKING
CHAPTER 16: SIPHONING CHAPTER 17: AGING AND OAK
CHAPTER 18: BOTTLING CHAPTER 19: TROUBLESHOOTING AND COMMON QUESTIONS
CHAPTER 20: WHAT NEXT? APPENDIX 1: HONEY VARIETALS
APPENDIX 2: TYPES OF MEAD APPENDIX 3: ADDITIONAL EQUIPMENT
APPENDIX 4: PLASTICS APPENDIX 5: INSTRUCTIONS FOR USING THE MEAD CALCULATOR
APPENDIX 6: ABV/BRIX/S.G. CHARTS APPENDIX 7: CONVERSION TABLES
APPENDIX 8: SAMPLE RECIPE APPENDIX 9: HOW TO READ A HYDROMETER

 

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