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Measuring stuff

Alright, I hit that point of being asked to make booze for former collegues and current friends which comes with a serious concern. I need to start measuring things. I know, this capsule already kinda suggested that I'm doing more than experimenting but that was the case more often than not. Well, that changes now. I got myself a kitchen scale and have a site that can calculate me the expected alcohol by volume. It's not precise, as it expects fermenting pure sugar and takes in account no other influences on brewing. But it's a reasonable step up, I think.

Also, I recently upgraded to inverted sugar instead of crystal sugar. I'm making it myself and I get fine results. Not sure it's actually better but it's something to do. I'll make a kilju experiment with crystal sugar and inverted sugar. Same weight, same content, same everything. See how that changes it.

So, that's my report. From now on I'll be including expected ABV (alcohol by volume) in percentages and whether it turned out well or not. I am using bread yeast, which isn't meant for brewing and that results in lower yields and unexpected behaviour. If you use brewers yeast, you can drive it much further - add more sugar - and get higher booze content. I'll explain everything in future posts on brewing essentials. And yes, I'm about to restructure the site. Rewrite a lot of the material here to make it at least somewhat readable.