USEFUL RULES.

To Ascertain the Weight of a Given Number of Gallons of a Liquid, multiply 8.33 by the specific gravity of the liquid, and the product by the number of gallons. For instance, suppose we have 1000 gallons of a must which shows 22 per cent. sugar. From Table I we obtain the corresponding specific gravity, 1.0923 (the figure 1 is omitted except at the top of the column), which shows how much heavier it is than water, water being 1. Now, one gallon of water at 60° F. weighs 8.33 lbs., and the temperature of the must should be about the same. (See [Must—Testing for Sugar].) 8.33 multiplied by 1.0923 = nearly 9.1, which is the weight in pounds of one gallon of the must. One thousand gallons would weigh nearly 9,100 lbs. If Beaumé’s hydrometer is used, ascertain from Table II the specific gravity corresponding to the mark on the stem. This rule applies to all liquids whose specific gravity is known—syrup, wine, brandy, alcohol, etc.

The specific gravity of a wine of 12 per cent. is .9843, and by our rule, one gallon weighs about 8.2 lbs. a little less than a gallon of water.

Rule for Reducing Must from a higher to a lower percentage of sugar: Multiply the number of gallons of the must by its specific gravity, and the product by the difference between the given per cent. and the required per cent., and divide by the required per cent.

Suppose that we have 1000 gallons of a must of 27 per cent., how many gallons of water are required to reduce it to 23 per cent?

The specific gravity, by Table I, is 1.1154, and this multiplied by 1000 = 1115.4, which multiplied by 4, the difference between 27 and 23 = 4461.6, which divided by 23 gives 194 gallons, in round numbers.

Rule for Sugaring Must.—If crystallized sugar is used, dissolve it and make a strong syrup, or sugar water, and the proposition is: Given a must of a certain sugar per cent., and a syrup of a given per cent., how much of the syrup for each gallon of must is required to produce a must of any required strength, between the two?

First—Multiply the required per cent. by the corresponding specific gravity.

Second—Multiply the per cent. of the must by its specific gravity.

Third—Multiply the per cent. of the syrup by its specific gravity.

Divide the difference between the first and second products by the difference between the first and third, and the quotient will be the fraction of a gallon required.

Suppose that we have a must of only 10 per cent. of sugar, and a syrup of 60 per cent.; how much of the second should be added to one gallon of the first to produce a must of 23 per cent.?

Therefore, for every gallon of the must, we add 0.284 gallons of the syrup.

The same rule will apply to the mixing of a strong and a weak must.

Rules for Fortifying and Reducing Wines and Weak Liquors.—In mixing strong spirits, it is necessary to make an allowance for contraction, and tables are prepared for the purpose, but in mixing wines and weak spirits, it may be disregarded, and the following rules will be found sufficient.

To Reduce with Water.—Having a wine or a weak spirit of a certain per cent. of alcohol, how much water is required for each gallon to reduce it to any lower per cent.?

Divide the difference between the given per cent. and the required per cent., by the required per cent.

Suppose a wine or other alcoholic solution of 15 per cent. by volume, how much water is required for each gallon to produce one of 10 per cent.?

Therefore, add one-half gallon of water for each gallon of the wine or weak spirit.

To Reduce with Weaker Wine, or to Fortify with Stronger Wine or Alcohol.—Having two wines or other weak liquors whose percentages of alcohol are known, how much of the second is required for every gallon of the first, to produce a wine of any required strength between the two?

Divide the difference between the per cent. of the first, and the required per cent. by the difference between the per cent. of the second and the required per cent.

Having a wine, etc., of 18 per cent., and another of 8 per cent., how much of the second is required for every gallon of the first to produce one of 12 per cent.?

Or one and one-half gallons of the second for every gallon of the first.

Or, suppose we have a wine of 15 per cent., how much brandy of 50 per cent. must be used for every gallon of the first to produce a wine of 20 per cent.?

Or one-sixth of a gallon of the brandy must be used for each gallon of the wine.