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You can tell how much sugar you add even without pre planning the specific amount by weighing by difference. Fill a container with more than enough sugar and weigh it. Write it down. Add sugar to the wine from that container. When you are done, weigh the container again. Subtract the end weight...

If you have the total amount of sugar, divide it by the total volume, and that will give you sugar per volume. For example, you have 100 Oz total volume after the sweetening, and you had added 50 grams of sugar, you would have 50/100 or 0.5g sugar per ounce. Just keep your units consistent...

OK, I get it now, kind of. Turn the gas down to 8. Lower the temp. Or don't turn it down and keep the temp the same.

What is the reason you are hooking the cold crash keg up to CO2? What is special about 8psi vs the 12 that the rest of the keezer is on? How about cold crashing without co2 or just using the 12psi the rest are on? I think I'm missing something

I got mine from @wilserbrewer with my BIAB bag. I don't think his were particularly expensive.

I use milk crates to hold the tanks

If your beer is cold while you are transferring you can see the fill level on the outside of the keg as condensation.

Where did you get the Amarillo rhizome? It came off patent a bit ago but I haven't seen it available anywhere.

Rhinos too!

If this is true then the software is unreliable outside of "normal" acid amounts. A pH of 0.1 is not possible from these conditons; if the mash had that pH it would be extremely dangerous.

Why do you think that the calculations are correct? The website you linked says that the flow rate formula using pressure difference "does not work so well for gases where additional information is required for an accurate computation." How much CO2 did you use by weight when purging? Weigh the...

Looks nice, I like the liquid mode!

If you've got a kegmenter you can just throw on a picnic tap to take a gravity sample to confirm. No need to open or wonder what's going on inside.

Something does seem off. The site for the flow rate calculation says that a requirement of the formula is that the fluid not be compressible. Co2 can be easily compressed, so it may not be valid.

I dissolve mine in water and keep it in a bottle. You can get the actual g/L from the SG, without worrying about how much water it has absorbed from the air: g/L = -684.57 + 175.12*SG + 509.45*SG*SG https://www.homebrewtalk.com/threads/measuring-calcium-chloride.501377/ This way it doesn't...

What is it that you are having trouble understanding? This is a very patient group to help people that are serious about learning. There is a fixed amount of starch (to be converted to sugars in the mash) available in the grain. This is determined by the amount of grain (and to a smaller extent...

You're making progress on troubleshooting this. I'm interested in your "had to be" phrasing. Where are you getting these numbers from? As mentioned earlier in the thread, these need to be determined by you based on the specifics of your process. Also mentioned above, you should track...

I agree, missing gravity by a few points is nothing to get flustered over. When sparging, you do not need to use heated water. Room temp water works fine.

What are your pre and post boil wort volumes?

Might be good, might be too much. Sometimes, green bean vendors will recommend a roast level. But I doubt it will be undrinkable. If you want to learn about roast levels, roast the same pack of beans to different levels and then cup them, that 's the only way you'll know for yourself. I haven't...