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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Carbonating my Braggot
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Old 04-29-2010, 01:24 AM   #11
Killinger
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OK, I suppose I should disclose my aversion to applying absolute mathematical precision to an artistic endeavor such as this.

Having said that, assuming honey and LME add the same gravity per pound per gallon, this fermented beverage derives 46% (6/13 = 46%) of its gravity from honey. I assume we are not rounding this up to 50%. Still, honey is pretty nearly 100% fermentable. LME is more like, what, 80%? So, only 80% of the 7# of LME, or 5.6#, will ferment out.

If our mathematical definition is "50% of gravity from honey", this is probably not a braggot.

If our definition is "50% of fermentable sugars from honey", this is a braggot.

If our definition is more fluid (heh), well, then, maybe it's a stout. Maybe not.

Anyway, that's all I have, constructive though it may not be.

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