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Sugar break clarification

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mannye said:
For as long as I've been doing this 1/3 sugar break has always been, when the 1st 1/3 of the sugar is used. Always. 2/3 is when the second third is used up and there is only 1/3 left. Always. How much more confusing is it going to get if we all start using new terms?

Maybe we need to start putting together a glossary of terms? I haven't looked at the noob guide in a while. Does it have one? I'll check.

my 2 cents.

Edit: A cursory look. Seems that we don't have a glossary of terms. Perhaps my convalescence (broken knee and shoulder...but you should see the other guy) is an opportunity to start working on one!
Click to expand...

It does have a chapter on terminology. It might be good to update it but it does exist

http://gotmead.com/blog/making-mead...-mead-chapter-5-terminology-and-calculations/
 
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Reactions: darigoni
That's a pretty good idea, Mannye. Along with the sugar break thing, some I've seen:

People getting confused with "aeration" and "degassing", wondering if they're the same thing.

"High pH" vs "High acidity" is another one that often gets people with less of a scientific background.

"Secondary". Some people seem to think there'll always be a secondary fermentation, rather than just shifting the mead to get it off lees etc.

It might be worth including some unit conversions too. 'Muricans use mostly imperial units whereas Europeans use metric. Also the discrepancy between US lquid gallons and imperial gallons might catch out anyone trying to convert a recipe to litres.
 
So just to clear things up I was wrong about cell count. A smack does have more viable cells than dry yeast. Just another reason to encourage us all to use the 2-3 grams a gallon I have always been a proponent of.
 
Swn Gwyrdd said:
That's a pretty good idea, Mannye. Along with the sugar break thing, some I've seen:

People getting confused with "aeration" and "degassing", wondering if they're the same thing.

"High pH" vs "High acidity" is another one that often gets people with less of a scientific background.

"Secondary". Some people seem to think there'll always be a secondary fermentation, rather than just shifting the mead to get it off lees etc.

It might be worth including some unit conversions too. 'Muricans use mostly imperial units whereas Europeans use metric. Also the discrepancy between US lquid gallons and imperial gallons might catch out anyone trying to convert a recipe to litres.
Click to expand...

Good stuff. I'll bring it up with Vicky tomorrow before the show.
 
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