torque2k
Well-Known Member
I'm a very happy user of BeerAlchemy for OS X. Brilliant user interface, very good selection of ingredients... but...
I've brewed Brandon O's graff cider brew, and would like to add it as a recipe to my app. There is no ingredient comparable to apple juice. BeerAlchemy (and BeerSmith, as I understand it) has the ability to allow new ingredients to be added to the database. I've been told that I could easily add apple juice as a fermentable, but I need some more info.
BeerAlchemy asks for the following: Color (in SRM), Extract (in %), Moisture (in %), and two options, Is it a Grain? and Must be Mashed.
The Extract %, I'm assuming, is the percentage of fermentable sugars in the ingredient. The closest info I can Google is this:
Also, this:
Finally, this.
This is about the limit of my knowledge of chemistry, that I know nothing of chemistry. I could use a little help in figuring out the numbers required. I thought it kind of sounded like a great Labor Day study challenge!
I've brewed Brandon O's graff cider brew, and would like to add it as a recipe to my app. There is no ingredient comparable to apple juice. BeerAlchemy (and BeerSmith, as I understand it) has the ability to allow new ingredients to be added to the database. I've been told that I could easily add apple juice as a fermentable, but I need some more info.
BeerAlchemy asks for the following: Color (in SRM), Extract (in %), Moisture (in %), and two options, Is it a Grain? and Must be Mashed.
The Extract %, I'm assuming, is the percentage of fermentable sugars in the ingredient. The closest info I can Google is this:
Apple juice, canned or bottled, unsweetened, without added ascorbic acid -- Sugar Content: 10.90g per 100 grams of juice
Also, this:
Fifty-one samples from 12 geographic growing regions of Turkey and 3 varieties common for production of apple juice concentrate were processed to apple juice and analysed for their sugar composition. Enzymatic analyses was used to determine soluble sugars of apple juice. Glucose, fructose, sucrose, total sugar concentrations (g/l) and total soluble solids (%) of apple juices were ranged, respectively, as follows: 9.30-32.2, 66.10-96.00, 8.5-55.10, 110.90-164.40, 11.80-18.60. Cultivar significantly influenced the content of all the sugar analysed. Significant differences in fructose and sucrose concentrations have also been found between some growing areas.
Finally, this.
This is about the limit of my knowledge of chemistry, that I know nothing of chemistry. I could use a little help in figuring out the numbers required. I thought it kind of sounded like a great Labor Day study challenge!