An Assortment Of Conversion Calculators
Weight - Unit Converter
Instructions- Type in a amount in any of the boxes, kilo, ounces, etc.
- Click Convert It to see the amount converted to each of the other weights.
- Click Rest Functions if you wish to reset to 1 kilo or click again in any box to clear all the boxes and start again.
Bar Drink Measurements
| 1 dash | = | 6 drops |
| 3 teaspoons | = | 1/2 ounce |
| 1 pony | = | 1 ounce |
| 1 jigger | = | 1 1/2 ounce |
| 1 large jigger | = | 2 ounces |
| 1 standard whiskey glass | = | 2 ounces |
| 1 pint | = | 16 fluid ounces |
| 1 fifth | = | 25.6 fluid ounces |
| 1 quart | = | 32 fluid ounces |
Metric Conversion Chart
| Volume | Equals | U.S. Units | Metric Units |
| 1 teaspoon (US) | = | 1/6 ounce | 4.929 milliliters |
| 1 tablespoon (US) | = | 0.5 ounce | 14.79 milliliters |
| 1 fluid ounce (US) | = | 1 ounce | 29.57 milliliters |
| 1 gill (US) | = | 4 ounces | 118 milliliters |
| 1 cup (US) | = | 8 ounces | 236.6 milliliters |
| 1 pint (US) | = | 16 ounces | 473.2 milliliters |
| 1 quart (US) | = | 32 ounces | 946.3 milliliters |
| 1 gallon (US) | = | 128 ounces | 3.785 liters |
| 1 cubic inch | = | 0.5541 ounces | 16.387 milliliters |
| 1 teaspoon (UK) | = | 1.2 teaspoons | 6.16 milliliters |
| 1 dessert spoon (UK) | = | 2.4 teaspoons | 12.32 milliliters |
| 1 tablespoon (UK) | = | 1.2 tablespoons | 18.48 milliliters |
| 1 fluid ounce (UK) | = | 0.96076 ounces | 28.4 milliliters |
| 1 gill (UK) | = | 1.2 gills | 142 milliliters |
| 1 breakfast cup (UK) | = | 1.2 cups | 284 milliliters |
| 1 pint (UK) | = | 1.2 pints | 568 milliliters |
| 1 quart (UK) | = | 1.2 quarts | 1.136 liters |
| 1 gallon (UK) | = | 1.2 gallons | 4.546 liters |
| 1 milliliter | = | 0.203 teaspoon | l milliliter |
| 1 centiliter | = | 2.03 teaspoons | 10 milliliters |
| 1 deciliter | = | 0.423 cup | 100 milliliters |
| 1 liter | = | 1.057 quarts | 1000 milliliters |
| 1 dekaliter | = | 2.642 gallons | 10000 milliliters |
| 1 teaspoon (metric) | = | 1.015 teaspoons | 5 milliliters |
| 1 tablespoon (metric) | = | 3.044 teaspoons | 15 milliliters |
| 1 standard cup | = | 1.0567 cups | 250 milliliters |
SG Temperature Conversion
|
Enter the hydrometer reading and temperature of measurement. Press "Calculate!" to get the calibrated reading. IF the calculator does not work for you then your browser doesn't support JavaScript (or it's been disabled). You can save your default settings: Save Defaults The standard calibration temperature is 68°F (20°C), however, many of the hydrometers available to home brewers are still calibrated to the older 60°F (15.6°C) standard. |
Content Calculator
|
You can save your default settings: Save Defaults |
Measuring Alcohol And Residual Solids in Wine
By: Werner Roesener
This is an easy method, yielding instantaneous results of the alcoholic strength as well as residual solids (sugar) in finished wine.
Equipment required:
- 1. A narrow range hydrometer (SG 980 - 1022), Note 1
- 2. A refractometer, calibrated for 0 - 32 Brix
The method is based on the scientific facts that the gravity of wine is affected by alcohol in one direction (lighter), and by sugar solids in the opposite direction (heavier). The refractometer, however measures the optical bending of light traversing through a wine sample, and both sugar and alcohol produce readings in the same direction (increased brix reading for both).
The procedure is to take a hydrometer reading, record the SG , then to place a small drop of wine on the refractometer prism and record the resulting brix reading. Those two numbers are then placed into the following formulae to obtain alcohol and solids content.
Alcohol (vol %) = (B * 4.16 - SG + 1000) * 0.365
Solids (g/L) = (SG - 1000 + ALC * 1.264) * 2.52
Where SG is in 3 or 4 digits, ALC is in vol %, B is the brix reading. To expedite the calculation, the formulae can be entered into a programmable calculator (Note 2), or into a PC program in BASIC, C or PASCAL. It should be kept in mind that solids are made up of mostly sugar, but also the acids and other minor solid components in wine. When dealing with sweet wines, pretty near all of the solids can be assumed to be sugar. The measurement accuracy is affected by temperature. It is essential that all involved items are stabilized at the same temperature, preferably in the 15 - 18 degree Celsius range. I have been asked if the method would be suitable for following the fermentation progress. In principle, yes, but the cloudiness of fermenting wine blurs the refractometer reading, making it difficult to obtain meaningful numbers.
When glycerol is added to wine, the method is fooled to recognize glycerol as alcohol. Therefore, it is advisable to make measurements prior to adding glycerol. The small amount of glycerol produced normally during fermentation is already compensated in the formula.
Here is a numerical example:
A port wine produces these readings: SG 1022, Brix 18.3
Calculation results: 19.8 % alcohol, 118 g/L solids
Note 1:
A wide range hydrometer can be used, but the accuracy suffers when measuring dry to medium sweet wines. Dessert, sweet aperitif and after dinner wines, on the other hand, frequently read beyond the narrow range hydrometer and give satisfactory results with the wide range instrument. I keep both types on hand for these reasons.
Note 2:
My recommendation for a programmable calculator is Texas Instrument TI-83PLUS. There are other makes around, but I found that the TI product beats them when it comes to ease of programming.
