Liquid					Weight
Metric	Imperial	US Cups	US Pints		Metric	Imperial
30ml	1 fl.oz.	1/8th			25g	1 oz
60ml	2 fl.oz	1/4			50g	2 oz
90ml	3 fl.oz.				75g	3 oz
120ml	4 fl.oz.	1/2	1/4		100g	4 oz = 1/4lb
150ml	5 fl.oz				125g	-5 oz
180ml	6 fl.oz	3/4			150g	+5 oz
210ml	7 fl.oz.				175g	6 oz
240 ml	8 fl.oz.	1	1/2		200g	7 oz
270ml	9fl.oz.				225g	8 oz = 1/2lb
300ml	10fl.oz	1 1/4			250g	9 oz
330ml	11 fl.oz.				275g	10 oz
360ml	12 fl.oz.	1 1/2	3/4		300g	11 oz
390ml	13fl.oz.				325g	– 12 oz = 3/4lb
420ml	14 fl.oz.	1 3/4			350g	+12 oz
450ml	15 fl.oz.				375g	13 oz
480ml	16 fl.oz.	2	1		400g	14 oz
600ml	20 fl.oz.	2 1/2			425g	15 oz
960ml	32fl.oz.	4	1 quart		450g	16 oz = 1lb
1.1 L	40 fl.oz.	5	2 1/2		675g	22 oz = 1 1/2lb
					1kg	2.2lb
					1.2kg	2  1/2lb
					1.3kg	3lb
					1.8kg	4lb
					2.2kg	5lb

 

U.S. to Metric	Metric to U.S.
Capacity	Capacity	Cooking Equivalents
1/5 teaspoon = 1 ml	1 militers = 1/5 teaspoon	16 tbs = 1 cup
1 teaspoon = 5 ml	5 ml = 1 teaspoon	12 tbs = 3/4 cup
1 tablespoon = 15 ml	15 ml = 1 tablespoon	10 tbs + 2 tsp = 2/3 cup
1 fluid oz. = 30 ml	30 ml = 1 fluid oz.	8 tbs = 1/2 cup
1/5 cup = 50 ml	100 ml = 3.4 fluid oz.	6 tbs = 3/8 cup
1 cup = 240 ml	240 ml = 1 cup	5 tbs + 1 tsp = 1/3 cup
2 cups (1 pint) = 470 ml	1 liter = 34 fluid oz.	4 tbs = 1/4 cup
4 cups (1 quart) = .95 liter	1 liter = 4.2 cups	2 tbs = 1/8 cup
4 quarts (1 gal.) = 3.8 liters	1 liter = 2.1 pints	2 tbs + 2 tsp = 1/6 cup
	1 liter = 1.06 quarts	1 tbs= 1/16 cup
Weight	1 liter = .26 gallon	2 cups = 1 pint
1 oz. = 28 grams		2 pints = 1 quart
1 pound = 454 grams		3 tsp = 1 tbs
		48 tsp = 1 cup

 

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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