# math...

### Help Support Homebrew Talk:

#### Sonesen

##### Sonesen From Alaska
Okay.

i have a must of something or the other...
naturally it is 1.010 gravity....
i want 1.100 before yeast pitch
according to people on the interweb .039 points per pound or 453.592 grams of sugar (let me know if im wrong)

is there is magic equation to find out how much sugar is needed to get from one gravity to another?

I have this equation for abv that seem to work out well for me. if i have absolutely no sugars starting off...

i just want to be able to calculate the sugar i need to get get on target.... not go over... any help is good.

(letters are variables)
.039 * (A) lbs sugar = .0(B) gp / (C) gallon liquid = 0.0(D) * 131.250 = (E) abv...
.039 * 2 lbs sugar = .078 gp / 1 gallon liquid = 0.078 * 131.250 = 10.24 abv...

#### Silver_Is_Money

##### Larry Sayre, Developer of 'Mash Made Easy'
Table sugar adds 46 gravity points per pound per gallon. Therefore 1 lb. of table sugar added to 1 gallon of water yields a specific gravity of 1.046.

#### Tobor_8thMan

##### Well-Known Member
Not attempting to hi-jack the thread. I find the Silver_Is_Money post interesting. What about powdered sugar? How many gravity points does 1 lb of powered sugar add per gallon?

#### Silver_Is_Money

##### Larry Sayre, Developer of 'Mash Made Easy'
Not attempting to hi-jack the thread. I find the Silver_Is_Money post interesting. What about powdered sugar? How many gravity points does 1 lb of powered sugar add per gallon?
Same, provided you can find some that doesn't also contain corn starch.

#### Tobor_8thMan

##### Well-Known Member
I learned something today. I never knew powered sugar contained corn starch.

What about the 10x powered sugar, et al?

#### Tobor_8thMan

##### Well-Known Member
Well... I looked a the url provided and I'm not seeing a Powered Sugar selection.

#### RPh_Guy

##### Bringing Sour Back
Well... I looked a the url provided and I'm not seeing a Powered Sugar selection.
"Powdered sugar" is sugar. Grinding it finer doesn't change anything.

#### Tobor_8thMan

##### Well-Known Member
Well... I asked as in the past I received a different answer. 10x powered sugar is not regular sugar.

#### RPh_Guy

##### Bringing Sour Back
Uh?
Look at the ingredient list on the package.
Either it's just sugar or it's sugar with corn starch. I wouldn't want to be putting corn starch in my beer or wine.

#### Tobor_8thMan

##### Well-Known Member
I've never seen corn starch listed on a pack of powered sugar. I was just going by what another person posted.

However, wouldn't corn starch build body?

#### RPh_Guy

##### Bringing Sour Back
If it doesn't have corn starch then it's the same as normal sugar.

Starch ...
I guess I'm not an expert but it's generally considered a bad thing in beer. The whole point of the mash is to make sure the starch converts to sugar.
It's definitely not needed for body.

#### Tobor_8thMan

##### Well-Known Member
Wrote "body" as I know what corn starch will do to gravy (aka "thickens")

#### Imhoppy

##### Well-Known Member
You can make powdered sugar by grinding granulated sugar or pounding it into a fine powder.

For store bought powdered sugar, corn starch or tricalcium phosphate is added as an anticaking agent at 3 to 5% concentration to absorb moisture and to improve flow by reducing friction between the sugar crystals.

So suggest avoiding the powdered sugar for use in brewing.

#### Tobor_8thMan

##### Well-Known Member
You can make powdered sugar by grinding granulated sugar or pounding it into a fine powder.

For store bought powdered sugar, corn starch or tricalcium phosphate is added as an anticaking agent at 3 to 5% concentration to absorb moisture and to improve flow by reducing friction between the sugar crystals.

So suggest avoiding the powdered sugar for use in brewing.
Great info as I didn't know/realize. Now I have concerns about using powered sugar to make my butter cream icing.

#### day_trippr

##### "This Space For Rent"
I wouldn't be concerned, and indeed would use the finest powdered sugar in any icing or frosting for the assured smoothness.
And a little corn starch in an icing/frosting is certainly not going to hurt anything and in fact may help.

Beer, otoh? Nope. Even if one waits 'til FO any granulated sugar is going to dissolve in seconds, no point in using something ground finer if it's contaminated with corn starch for beer...

Cheers!

#### RPh_Guy

##### Bringing Sour Back
All ingredients are declared on the package. There's no big secret.

#### bracconiere

##### Jolly Alcoholic
HBT Supporter
1 lb of powered sugar add per gallon?
1lb or 2 cups is vastly different....powdered sugar has more volume but only because it's 'fluffy'...it's a technical term....lol, but it weighs the same

Wrote "body" as I know what corn starch will do to gravy (aka "thickens")

only after the starch has been boiled......and i doubt that much starch is added as a anti caking agent...(and who the f thinks about powdered sugar for beer? )

#### RPh_Guy

##### Bringing Sour Back
who the f thinks about powdered sugar for beer?
I use powdered dextrose for priming. It dissolves very easily.

#### bracconiere

##### Jolly Alcoholic
HBT Supporter
I use powdered dextrose for priming. It dissolves very easily.
if you're trying to go from 1.010 to 1.100, you must have some sturdie bottle caps.....but i get that, like pickling salt....

edit: wait you still bottle? i didn't know that about you....lol (i'm sorry)

#### RPh_Guy

##### Bringing Sour Back
I'm not "still" bottling. Bottling has a lot of advantages that fit better with my brewing and drinking habits than kegging.

HBT Supporter

#### RPh_Guy

##### Bringing Sour Back
You do whatever works for you

#### IslandLizard

##### Progressive Brewing
Staff member
Mod
I'm curious if any of you notice this. I find all powdered sugar I've ever used having a weird floral flavor. I don't get that when powdering some table sugar in a (washed & clean) mortar. The 2 brands we got in the baking cabinet both list cornstarch as the 2nd ingredient besides powdered sugar.

There must be something in there that causes it, and I suspect it's the cornstarch.

#### RPh_Guy

##### Bringing Sour Back
The dextrose I get from MoreBeer seems to be pure. It's perfectly clear when dissolved and it tastes very clean.

Regular pure Domino cane sugar on the other hand has a yellow tint when dissolved and has a nasty minerally taste (in RO water).

#### IslandLizard

##### Progressive Brewing
Staff member
Mod
Regular pure Domino cane sugar on the other hand has a yellow tint when dissolved and has a nasty minerally taste (in RO water).
Must be from that beautiful Baltimore City water.
J/K.

#### Dland

##### Well-Known Member
If one wants a good cane sugar with taste, nutrition, and minimal adulteration, I recommend Florida Crystals evaporated cane juice. Makes anything one would use sugar for taste, cook and feel better(sugar buzz wise).

#### RPh_Guy

##### Bringing Sour Back
And definitely don't watch the latest season of Rotten.

#### doug293cz

##### BIABer, Beer Math Nerd, ePanel Designer, Pilot
Staff member
Mod
Table sugar adds 46 gravity points per pound per gallon. Therefore 1 lb. of table sugar added to 1 gallon of water yields a specific gravity of 1.046.
Almost. One pound of sugar added to enough water to create one gallon of sugar water gives a 1.0462 SG (pure sucrose has 46.2 pts/lb.) One pound of sugar added to one gallon of water gives a solution with a Plato of (one gal of water @68F weighs 8.3304 lb):
100P * 1 lb / (1 lb + 8.3304 lb) = 10.72P => 1.0430 SG​
A 1.0462 SG solution is 11.48 Plato, so a 1.0462 SG solution from 1 lb of sucrose requires:
100P * 1 lb / (1 lb + X lb) = 11.48
1 lb = 0.1148 lb + 0.1148 * X lb
X lb = (1 lb - 0.1148 lb) / 0.1148
X = 7.71 lb of water => 7.71 lb / 8.3304 lb/gal = 0.9255 gal​
So 1 lb of sugar and 0.9255 gal of water (@68F) gives you 1.00 gal of sugar solution with SG = 1.0462.

The error in the quoted post is very common, and is due to a misunderstanding of the definition of grain and adjunct potentials given in SG. The definition is that “one pound of X will create one gal of solution/wort/must/etc. with the specified SG”, not “one pound of X plus one gal of water will result in a solution/wort/must/etc. with the specified SG.”

Brew on

#### RPh_Guy

##### Bringing Sour Back
That's why I suggested using the calculator that accounts for the volume of sugar.

Staff member
Mod