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<PRE style="color: #000000; font-family: Arial, sans-serif; font-size: 13px; line-height: 16px; margin: 0px; padding: 0px; background:#ffffff; white-space : pre-wrap; ">You know, there is the first rule of brewing to look at...
Don't worry (1)
Oh, hey, let me footnote that reference... (see below)
-Jurgen
(1) The Complete Joy of Homebrewing Third Edition (Harperresource Book) (Paperback), Charles Papazian (Author)
On Sunday, November 15, 2009, at 03:33PM, <neacalban1@aol.com> wrote:
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<DIV>Terafan,</DIV>
<DIV> many thanks. now what to do. I may not have killed the yeast, as things are bu<TT><FONT face="Arial">bbling along. there now being presumably o'er much honey, what will occur? and there was too much stuff altogether, so it's over flowed up into the airlock. can I just put in a clean airlock?</FONT></TT>
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<TT><FONT face="Arial">Many thanks for your sage advice to a bumbler..... </FONT></TT>
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<TT><FONT face="Arial"></FONT></TT> </DIV>
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<TT><FONT face="Arial">Tselmeg the Mongol</FONT></TT>
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<BR>
A minor correction to my math...<BR>
<BR>
If you put in 3 16 oz containers of honey (6 cups), then you put 4 1/2 lbs<BR>
of honey in (not 4 as I said earlier)...<BR>
<BR>
cheers,<BR>
Terafan<BR>
<BR>
> Greetings unto Tselmeg from Terafan,<BR>
><BR>
> You are confusing ounces as a measurement of weight with ounces as a<BR>
> measurement of volume. Although they are both called "ounces" they<BR>
> aren't the same thing. For example, 1 cup of melted lead and 1 cup<BR>
> of water will NOT weigh the same amount (although they are both 1 cup<BR>
> or 8 ounces of volume).<BR>
><BR>
> Honey is 12lbs per gallon, which translates to 3/4 lb per (8 oz) cup.<BR>
> (16 cups in a gallon. 12 lbs / 16 cups = 3/4 lb per cup.<BR>
><BR>
> If you put in 6 cups, then you put in 4 lbs of honey. Your 1 cup of<BR>
> remaining honey is 3/4 lb, which is perhaps close enough (to the 1<BR>
> remaining lb you should have) given that your three sets of 16 oz<BR>
> measuring cups may not have been exactly precise.<BR>
><BR>
> As to the temperature, yes, 109 deg F is too hot. You may have killed<BR>
> the yeast. The best temp to pitch the yeast is when the must has cooled<BR>
> below 80 deg F.<BR>
><BR>
> It won't hurt anything to re-pitch with a fresh packet of yeast.<BR>
><BR>
> cheers,<BR>
> Terafan<BR>
><BR>
>><BR>
>> HELPPP!!!! :-( or is it :-)<BR>
>><BR>
>> My one gallon recipe calls for 3.5 Lbs of honey. 3 16 oz measuring cups<BR>
>> only left me with 8 oz of honey. what am I doing wrong. and I'm afraid<BR>
>> I<BR>
>> put the yeast in too soon. the must was about 109F(of course I measured<BR>
>> it<BR>
>> right after I put in the yeast) too hot? (It doesn't seem as if 5 lbs of<BR>
>> honey translates correctly,although certainly the bottle says 80 oz.<BR>
>><BR>
>> Thanks,<BR>
>> Tselmeg<BR>
>><BR>
>><BR>
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