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title
Ken and Dot's Allsorts
description
image
site name
Ken and Dot's Allsorts
author
updated
2026-02-28 01:24:47
raw text
Ken and Dot's Allsorts Skip to content Ken and Dot's Allsorts Menu Search About Search for: Search Alcohol Measurement in the Brewery On 21 June, 2019 By kenanddot In Lucky Dip Leave a comment Ken writes: How do we know how much alcohol is in beer? The chemistry of alcohol production was worked out by German chemists Karl Balling, Adolf Brix and Fritz Plato in the 19th century. Yeast converts simple sugars roughly evenly into ethanol and carbon dioxide (More precisely, 2.0665g sugar yields 1g ethanol, 0.9565g CO 2 and 0.11g yeast). But we never measure sugar or alcohol directly, which would be too involved. Instead the sugar or alcohol content is inferred from the beer’s density. But this causes its own problems. Density is the ratio of the mass of a substance to its volume. It is not a fixed thing and varies with atmospheric conditions like temperature and pressure. Typically the warmer something is, the greater its volume and the lower its...
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