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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