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- Oct 8, 2019
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I wouldn’t complain lol.The authorites fear that it will be used for Molotov cocktails to burn down San Francisco
I wouldn’t complain lol.The authorites fear that it will be used for Molotov cocktails to burn down San Francisco
@sour_grapes I will work through the pearson’s square to get comfortable using it. Looks like FermCalc has the additional aid of finding the SG of the must that is needed to get the sugar level desired, which then is used as a variable in the pearson’s square (its a guess)
I had not reached that point in the thread, to see your equations. I am a "long-form" reader and need to read the front page first before clicking aroundForgive me if I am mistaken, but I am not sure from your comment if you understood: My spreadsheet does both of those things "automagically" with no guessing or iterating.
Not that you can go too far wrong with your suggested process, either!
I had not reached that point in the thread, to see your equations. I am a "long-form" reader and need to read the front page first before clicking around
I assumed that there would be a closed form solution to the equation.
I don't have the experience, but have seen plenty of warnings that the smaller the barrel, the faster the wine is oaked, and can be over-oaked. The ratio of internal surface area to wine volume changes significantly as the barrels get smaller.I have been looking for a small barrel to try aging the port. This site Barrels Online - Premium Handcrafted wooden barrels for sale sells a variety of small sizes up to 20 L, which matches my volume. But I have NO experience with these tiny beauties. Any suggestions about trying to use a small barrel?
Barrel Size | Ratio |
59 | 2.83 |
30 | 3.51 |
25 | 3.73 |
15 | 4.42 |
13 | 4.62 |
10 | 5.05 |
6 | 6.07 |
5 | 6.50 |
Folks have reported that each batch of wine can remain in the barrel about twice as long as the one before it, although a lot depends on wines. Heartier wines can handle more oak the lighter wines.It seems though if I were serious about trying, I could buy a small barrel, age some wine in it for a little while to get the oak out and blend that with my other wines, then try to do some port aging for a couple of years in the 5 gallon barrel
You were correct! Which made you in the minority of us!
I assumed that there would be a closed form solution to the equation.
The ending SG where to fortify is, in fact, calculated iteratively first looking for alcohol by weight from the Balling method (a way to calculate potential alcohol) then using that value as input to Hackbarth model which estimates SG from alcohol and sucrose concentrations.
maybe it is a matter of opinion? The Hackbarth model is a 10th order polynomial relating SG and Brix. FermCalc uses the model to find a solution to then solve another equation. Perhaps a grad student has been tasked with the algebraic problem by an evil doctorial advisor.So not closed form.
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