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K. Imperial or (even worse) the U. S. systems.Volume ConvertersTemperature ConverterBeer Kit Modifier Volume (l) Kit extractAdditional wet extractAdditional dry extractSugarYeast efficiency % (76.26 nom.)O.G.F.G.% ABVEBC (if known)EBU (if known)MALT CONVERSION CALCULATORS DRY Extract WET Extract Pale MALT INVERT sugar%WET malt ext (303/Kg/l-old fig.) ALTERNATIVELYlbWet Pale malt wt.PWARNING! Do not use this if you are of a sensitive nature or female.BMI CalculatorHeightWeightBMI (Body Mass Index) = Less than 2020-2525-30Over 30Pete's Beer Calculator Beer NameInitial vol. (l) =MALTS & SUGARSInvert sugar - cane equiv.Priming sugar g/l (1tsp = 5g )O.G. (exc. priming sugar)F.G. (exc. priming sugar)% Alcohol (inc. primer) Colour (EBC)Colour (Lovibond/SRM)ESimple colour chart - EBC (SRM) S(Note - Very approximate)  Yellow6 light medium dark straw/|Figures used in calculations which may be amended, copy the required data from the  SOURCE INFO.  below to this table. Pale malt Mild Ale maltLager malt (Pilsner)Extract (wet -light)Extract (dry - light)Black ChocolateCrystal (light) Roast barley Flaked barley Flaked maize Cane sugarBrown sugar (light) Invert sugarALWAYS WORK ON A COPYOF THIS SPREADSHEET SOURCE INFO. Amber malt Brown malt Munich malt Vienna malt Wheat maltOtherExtract (wet -extra light)Extract (wet -amber/medium)Extract (wet -dark)Extract (wet -wheat)Extract (dry - extra light)Extract (dry - medium)Extract (dry - dark)Extract (dry - extra dark)Extract (dry - wheat)CaramaltCarapilsCrystal (medium)Crystal (dark)Brown sugar (medium)Brown sugar (dark)&Dextrose Monohydrateu (Brew. sugar)LactoseMalto-dextrin Barley syrupGlucose (maize) syrupMaltose (maize) syrup Flaked riceFlaked/Torrified barley OatsTorrified wheat Wheat flakes Wheat flourWheat malt/Malted wheatFThe darker a beer, the harder it is to estimate or discern its colour.`When brewing dark beers, the colour extract efficiency reduces & so calculation errors increase.US GallUK GallLitreCOrigWt (Kg)wtwt. IMPERIAL (UK)ftst UnderweightNormal OverweightObeseBREW EFFICIENCY (%)(Used in all beer calculations)Pilsner UrquellWt gold EXTRACT/Kg/l.DegNew g =KgDryin(g)  Amber  I light pale copper red/brownFERMENT-ABILITYCopyF Converts Imperial/Metric weights%Converts wet/dry malt extract weights(Converts malt to wet/dry extract weightsMETRICm Nominally 75%UK pt US% Wt"Effective" O.G. ="Effective" F.G. =For total "sugar"COLOUREBCUSEABLE g WET Extract = g DRY Extract =  g Cane SUGAR& g WET ext (310/Kg/l - modern figure)% SugarsMAX #Quick ABV Estimator% ABV (approx.) Hop Converter % Alpha acid3Safe drinking (UK units, 1 Unit = 10ml alcohol)Glass/bottle size (ml)The Government** recommended units of alcohol per week is 14 for women and 21 for men. (2 per day for women, 3 a day for men.)?** Note:- This Government can/will ruin your health (& wealth).HOPSIsomerised hop extract (ml)F*Isomerised hop extract calculation based on Ritchie Products figures. Boil vol. =Boil Gravity = Boil timeBoil bitterness % UtilizationBitterness (EBU)Bullion ChallengerEKGFugglesGoldings (Worc.) Other (1) Hallertauer North Brewer NorthdownProgress/B.Cross Other (2)SaazStyrian GoldingsTargetWGV Other (3)COLOUR EFFICIENCY %OldNo.% AA  Brown % AlphaAcid DO NOT copy  g pale MALT g DRY ExtractSugar added atend of the boil.1st hopWt (g)Total0 light medium dark-$ "Base" malts - mashing required/ (assume 100% max unless otherwise stated), Caramalized malts - no mashing required( Sugar< s/syrups - no mashing required. (assume 30% max unless otherwise stated), Adjuncts - need mashing with base malts. (assume 10% max unless otherwise stated)UnitsInvert (303/Kg/l) Wt. of grainsapprox vol water requiredgiving a mash vol. of approx.or2nd hop5Boil vol/time usually chosen to give around 20% Util.Max %MaltExt. wtAVE. YEAST EFFICIENCIES (%)#(Wheeler & Protz use approx 76.26%)AleLager Wheat beerAbbey/Trappist3rd hopEBUNote1 UK Pt = 568 ml1 US Pt = 473 ml10 cl = 100 mlcaneNew (310/Kg/l)gll l say, rounded upstart of the boil. light black Check for the latest version on   Black UK Coin Wt(p)5(From Royal Mint web-site - useful for weighing hops)(Version 1.3a) typical range66-7871-7872-78start of full black #Copyright Peter J. Laycock 28~10~'6Free for to use - Not for sale.www.yobrew.co.ukYDisclamer: No responsibility is assumed or implied as a result of using this spreadsheet.HiddenHIDDEN COLUMNS HOP CALCSHIDEin =lb =DEG/K/LFERMENTBEER 1ogfgbase divk AttenuationO.G. (inc. priming sugar)F.G. (inc. priming sugar)HIDDEN COLUMNS MaltsFRMENTCOL 76.26 defBEER 2DEG155 in RH column is dividerAttn.ATTENNameAbbey Ale (Westmalle) American AleAmerican Ale IIAmerican Hefeweizen AleAmerican LagerAmerican MegabreweryAmerican Microbrewery Ale #1American Microbrewery Ale #2American Microbrewery LagerAmerican Wheat AleAmerican White AleBastogne Belgian Ale (Orval)Bavarian LagerBavarian WheatBavarian Wheat YeastBedford British AleBelgian Abbey II (Rochefort)Belgian Abbey IV (Rochefort)Belgian Ale #1Belgian Ale #2Belgian Ale #3Belgian Ale (Achouffe)Belgian Ale (Chimay)Belgian Ardennes (Achouffe)Belgian Golden Ale (Duvel)Belgian Lambic BlendBelgian Saison I AleBelgian Strong Ale (Duvel) Belgian WheatBelgian Wheat YeastBelgian Wit AleBelgian Wit IIBelgian WitbierBohemian LagerBrettanomyces BruxellensisBrettanomyces LambicusBrewferm Abbey (kit - est)Brewferm Pils (kit - est) British AleBritish Ale IIBritish Draft AleBritish Microbrewery AleBritish Pale Ale #1British Pale Ale #2British Real Ale Burton AleCalifornia AleCalifornia Ale VCalifornia EsteemCalifornia Lager Canadian AleCanadian/Belgian (Unibroue)Classic British Ale Cooper AleCzech Budejovice LagerCzech Pilsner Lager Danish Lager Doric AleDry English AleEast Coast AleEast European Lager Edinburgh AleEdme Ale Yeast English AleEnglish Cider YeastEssex Ale Yeast European AleEuropean Lager IIForbidden Fruit German Ale German Ale IIGerman Ale/KolschGerman Bock Lager German Lager German Weiss German WheatHefeweizen AleHefeweizen IV Ale Irish AleIrish Dry StoutKlassic Ale YeastKolsch Kolsch YeastLactobacillus Delbrueckii&Leuven Pale Ale {Du Bocq (Corsendonk)}London London AleLondon Ale IIILondon ESB Ale Manchester Mexican Lager Munich LagerMunton Fison AleNorth American LagerNorth-Eastern Micro AleNorthern German Lager Northwest Ale NottinghamOctoberfest/Marzen LagerOld Bavarian LagerOld German AleOriginal PilsnerPediococcus CerevisiaePediococcus Damnosus Pilsen Lager Pilsner LagerPremium Bitter Ale Red Star Ale Ringwood AleRoselare Belgian BlendSafAle English AleSafAle German Ale SafBrew AleSafBrew Specialty AleSafLager German LagerSafLager West European LagerSaisonSan Francisco Lager Scottish AleSouthern German Lager Southwold Ale Special AleSteinberg-Geisenheim WineSuper High Gravity AleSweet Mead/WineThames Valley AleTrappist Ale (Chimay)!Trappist High Gravity (Westmalle)Weihenstephan Weizen Whitbread Ale Windsor YeastWyeast Ale BlendWyeast Lager Blend York Brewery Zurich Lager,Go to the BYO web site for more information.Lab White Labs Wyeast LabsBrewtekCoopersDoricEdme Lallemand Munton-FisonRed Star DCL YeastGlenbrewNumberWLP530WLP320WLP840CL-0620CL-0010CL-0020CL-0630CL-0980WLP510WLP006WLP540CL-0300CL-0320CL-0340WLP550WLP570WLP565CL-0900WLP400WLP410CL-5200W< LP005CL-0160CL-0110CL-0120CL-0130CL-0150WLP023WLP001WLP051CL-0690CL-0260CL-0170-WLP802WLP007WLP008CL-0680WLP028WLP002WLP775WLP022WLP011WLP003WLP029WLP833WLP830CL-0930CL-0920WLP300WLP380WLP004CL-0240WLP033CL-0400WLP013WLP940CL-0060CL-0660WLP820CL-0650WLP920CL-0600CL-5600WLP800WLP026S-04K-97S-33T-58S-189S-23CL-0380WLP810WLP838WLP025WLP727WLP099WLP720WLP500WLP885TypeWheatWineFormLiquidDried Floccu lationMediumHighLow Very High Ave Atten.73% Est74% Est70% EstMin Temp66 F60.1 F64.9 F48 F50 F56 F57.9 F55 F46 F64 F65 F62 F68 F63 F66.9 F67 F62.1 F60 F55.9 F57 F52 F69.1 F69 F70 FMax Temp72 F58 F73.9 F75 F74 F78.1 F84.9 F73 F80 F75.9 F95 F71.1 F90 F19~3~'8 Malt Extract Roasted MaltsSugars (30% max.)!Copyright Peter J. Laycock 1~2~'7Notes:-SugarsPeters' Malt Extract CalculatorYeast EfficiencyExtract Efficiency Beer Name:-WET - UNHOPPEDWET - HOPPEDDRY - UNHOPPEDDRY - HOPPED Total wt. Priming sugar!FIGURES USED IN ABOVE CALCULATOR. Extra LightLightAmberDark Extra dark Wheat (55%)OTHER WET - HOPPED DRY - HOPPED Brer Abbot 1Qty (g) Brer Abbot 2Extract% (76.26 nominally),% (Used with roasted malts - 75% nominally)g/lFerment-abilityHops Other (4) Isomerised  hop extract (ml)fJohn Ritchie states that the  Perceived Bitterness  is 1.1 x the actual (calculated) bitterness.Boil vol. (l) =Cane sugar equiv.%Colouruseable%AA BitternessEFFIC. %Initial Volume-usually chosen to give around 20% Utilization"Effective" O.G."Effective" F.G.Alcohol.Denotes an "editable" cell, add your own data.Max #Max Figs exclude priming sugar Figs include priming sugarEBC =!EBU (Sugars added at end of boil)#EBU (Sugars added at start of boil) EBC = Lovibond/SRMBoiled Separatelyml HIDE extractAtten.OGAttnFGColBitter No primerPrimer HIDE hopsHide UK Coin Wt.BJCP Beer StylesSTYLE1. AMERICAN LAGERA. Lite American LagerB. Standard American LagerC. Premium American LagerD. Munich HellesE. Dortmunder Export 2. PILSNERA. German Pilsner (Pils)B. Bohemian PilsenerC. Classic American Pilsner3. EUROPEAN AMBER LAGERA. Vienna LagerB. Oktoberfest/Marzen 4. DARK LAGERA. Dark American LagerB. Munich DunkelC. Schwarzbier (Black Beer)5. BOCKA. Maibock/Helles BockB. Traditional BockC. Doppelbock D. Eisbock6. LIGHT HYBRID BEER A. Cream AleB. Blonde Ale C. KolschD. American Wheat or Rye7. AMBER HYBRID BEERA. Northern German AltbierB. California Common BeerC. Dusseldorf Altbier8. ENGLISH PALE ALEA. Standard/Ordinary BitterB. Special/Best/Premium BitterC. Extra Special/Strong Bitter9. SCOTTISH AND IRISH ALEA. Scottish Light 60/-B. Scottish Heavy 70/-C. Scottish Export 80/-D. Irish Red AleE. Strong Scotch Ale10. AMERICAN ALEA. American Pale AleB. American Amber AleC. American Brown Ale11. ENGLISH BROWN ALEA. MildB. Southern English BrownC. Northern English Brown 12. PORTERA. Brown PorterB. Robust PorterC. Baltic Porter 13. STOUT A. Dry StoutB. Sweet StoutC. Oatmeal StoutD. Foreign Extra StoutE. American StoutF. Russian Imperial Stout14. INDIA PALE ALEA. English IPAB. American IPAC. Imperial IPA15. GERMAN WHEAT AND RYE BEERA. Weizen/WeissbierB. DunkelweizenC. WeizenbockD. Roggenbier (German Rye)16. BELGIAN AND FRENCH ALE A. WitbierB. Belgian Pale Ale C. SaisonD. Biere de GardeE. Belgian Specialty Ale 17. SOUR ALEA. Berliner WeisseB. Flanders Red Ale"C. Flanders Brown Ale/Oud Bruin D. Straight (Unblended) Lambic E. GueuzeF. Fruit Lambic18. BELGIAN STRONG ALEA. Belgian Blonde AleB. Belgian DubbelC. Belgian TripelD. Belgian Golden Strong AleE. Belgian Dark Strong Ale19. STRONG ALE A. Old AleB. English BarleywineC. American Barleywine20. FRUIT BEER Data varies with beer style used21. SPICE/HERB/V< EGETABLE BEERA. Spice/Herb/Vegetable Beer*B. Christmas/Winter Specialty Spiced Beer&22. SMOKE-FLAVORED AND WOOD-AGED BEERA. Classic RauchbierB. Other Smoked BeerC. Wood-Aged Beer23. SPECIALTY BEER Beer Judge Certification Program4Check for the latest version on www.yobrew.co.uk1030-40 1040-50 1046-56 1045-51 1048-56 1044-50 1044-56 1044-60 1046-52 1050-56 1064-72 1072-96+ 1078-120+ 1042-55 1038-54 1040-55 1046-54 1048-54 1032-40 1040-48 1048-60+ 1030-35 1035-40 1040-54 1070-130 1045-60 1030-38 1035-42 1040-52 1048-65 1060-90 1036-50 1042-56 1056-75 1050-75 1075-95+ 1075-90+ 1044-52 1064-80+ 1048-80 1060-80 !Data varies depending upon brewer1028-32 1043-77 1040-60 1062-75 1075-85 1070-95 1075-110+ 1060-90+ 1080-120+ 998-1008 1004-10 1008-12 1010-15 1008-13 1013-17 1010-14 102-16 1010-16 1011-18 1013-19 1016-24+ 1020-35+ 1006-12 1007-11 1011-14 1010-13 1018-30+ 1008-14 1012-16 1016-24 1010-23 1010-18 1010-22 1012-20 1015-22 1012-18 1004-6 1008-16 1000-10 1000-6 1010-24 1015-22+ 1016-30+ ABV%3.2-4.2 4.2-5.1 4.7-6.0 4.7-5.4 4.8-6.0 4.4-5.2 4.2-5.4 4.5-6.0 4.5-5.7 4.8-5.7 4.2-6.0 4.5-5.6 4.4-5.4 6.3-7.4 6.3-7.2 7.0-10+ 9.0-14.0+ 4.2-5.6 3.8-5.5 4.0-5.5 4.5-5.2 4.5-5.5 3.2-3.8 3.8-4.6 4.6-6.2 2.5-3.2 3.2-3.9 3.9-5.0 4.0-6.0 6.5-10 4.3-6.2 2.8-4.5 2.8-4.28-12+ 5.5-9.5 4.0-5.0 4.2-5.9 5.5-8.0 5.0-7.0 8.0-12.0+ 5.0-7.5 5.5-7.5 7.5-10+ 4.3-5.6 6.5-8.0+ 4.8-5.5 5.0-8.5 5.0-8.0 2.8-3.6 5.0-5.5 4.0-8.0 5.0-6.5 6.0-7.5 7.5-9.0 7.5-10 6.0-9.0+ EBU/IBU8-12 8-15 15-25 16-22 23-30 25-45 35-45 25-40 18-30 20-28 8-20 18-28 22-32 23-35+ 20-27 16-26+ 25-35+ 15-20+ 15-28 20-30 15-30 30-45 35-50 25-35 30-50+ 10-20 10-25 17-28 17-35 30-45+ 25-40+ 20-40+ 12-2018-35 25-50+ 20-40 30-70 35-75 50-90+ 40-60 40-60+ 60-100+ 28-15 10-18 3-8 up to 10 25-38 15-25+ 30-60+ 35-70 50-120+ SRM2-32-42-63-54-62-53.5-63-610-167-1414-2214-2817-30+6-116-2518-30+2.5-53.5-513-1910-1413-174-145-166-189-179-1814-255-1410-1718-3512-2519-3512-2220-3022-35+17-3025-40+30-40+22-40+8-146-158-152-814-2314-195-126-1915-203-74.5-610-22+8-2210-1914-22+Min.Max.-These columns are not part of the BCJP chart.59+69+79+43+Some typical hops (WIP)Hallertauer,Perle Hallertauer$Hallertauer, Tettnang, Herschbrucker Saaz, PerleSpalter-Hallertau, Hersbruck, Tettnang, Spalt, Saaz.'Goldings, Fuggles, Target or Northdown )Cascade, Chinook, Mount Hood, Centennial EKG, Fuggles HallertauTettnang, SaazHallertau, Tettnang Styrians, EKG Fuggles, EKGPetle, Saaz, Fuggles, GoldingsChallenger, Styrians, Saaz Saaz, Tett16~1~'7Some background info:-<Pete's Priming Chart For Bottle-Conditioned Homebrewed Beers4Typical Levels of Carbonation in Various Beer Styles<(A value of 2 would indicate 2 l CO2 dissolved in 1 l beer.)Style American AlesLagers (US & Euro.)Lagers (Australian) Belgian Ales British AlesWeizens & Wheats Lambic Lambic (Fruit)Porters & Stouts METRIC UNITSChosenCarb.ValueUK IMPERIAL UNITSUS UNITSSUCROSEGLUCOSE (HYDROUS & DEXTROSE)TempClitres of fermented beer.BrewUK gall of fermented beer.FUS gall of fermented beer.CBefore fermentation, sucrose is hydrolysed into glucose & fructose.V(That is why replacing sugar with glucose & fructose results in faster fermentations.)CP12HP22OP11 + HP2O 2CP6HP12OP6 4CP2HP5OH + 4COP2Z Sucrose Water Glucose & Fructose Ethyl Alcohol Carbon Dioxide342g1gCP6HP12OP6 + HP2O 2CP2HP5OH + 2< COP2 + HP2ORGlucose Water Ethyl Alcohol Carbon Dioxide Water180g 1gVolumeCO2 Volume CO2 (Sucrose) g/litre (Sucrose) oz/UK PtUS Pt18g0.0526g0.1g  (same formula) 360g1.0526gAve.Glucose/ Dextrose g/ Dextrose oz/92g 0.5111g 184g0.5380g88g (4.48 litre)0.4888g(0.0289 litre)gm 176g (8.96 litre)  0.5146g (0.02620 litre) Dave Miller v-vo /0.286 v-vo /0.27027Weight ConverterUKGallsSucroseGlucose/DextroseDenotes editable cells.1g Sucrose gives1g Glucose givesOzUS litre CO2 (Version 1.0)"Copyright Peter J. Laycock 16~1~'7cMy thanks to Glenn Ford & me old workmates at Westinghouse Signals, York, for help with the tables.(K49)(K58)American Amber Ale American Brown American Lager American Pale Ale American PilsnerAmerican WheatBamberg Rauchbier Barley WineBelgian DubbelBelgian Fruit LambicBelgian Lambic Belgian Ale Belgian Tripel Belgian White (Wit)Berliner Weisse BockBohemian PilsnerCalifornia Common Cream Ale Dopple BockDortmunder Export DunkelweizenDusseldorf AltbierEisbockEnglish BitterEnglish Brown English MildEnglish Old/Strong AleEnglish Pale AleFlanders BrownForeign-Style StoutGerman Pilsner Helles BockImperial StoutIndia Pale AleMaibockMarzen/OktoberfestMunchner Helles Munich Dunkel Oud BruinPorter SchwarzbierStrong Scotch Ale Sweet StoutViennaWeizen/Weissbier Weizenbock2Priming Calculator For Bottle-conditioned Homebrew,Levels of Carbonation in Various Beer StylesAmerican LagersEuropean LagersGerman WeizensUS IMPERIAL UNITS'Residual Carbonation After FermentationAlternative Method1BYO Priming Chart For Bottle-conditioned Homebrew Section A Section B Carbonation Level Before PrimingFermentation temp Section C1Priming With Sucrose (cane/beet/granulated sugar)oz/litreg/litre:EXAMPLES - EXAMPLES - EXAMPLES+Enter the volume of beer brewed in here. Priming With Cane Sugaroz /19lg /19lWATER TREATMENTThis page is temporary & may or may not become permanent as I presently consider it a bit airy-fairy & of little practical use.Baking soda - Sodium BicarbCalcium chlorideChalk - calcium carbonateEpsom salts - magnesium suphateGypsum - calcium sulphate Table saltNOTES:- doseage (g)"Actual"Added"New""Ideal"Typical values (ppm)(tsp)Yorkshire Burton-on-Trent Malty pale aleStrong pale aleCa5-200Mg2-50Volume of water to be usedNa2-100HCO3<50200 roast grainlitresSO4<150 (Version 1.3)Cl <100 1049 <350 1050+Place Dortmund Dublin Edinburgh London Munich Pilsen 'All figures obtained from the internet. Main Brew (s) Export lager Dry stoutMalty amber, brown alesSweet stout, porter Dark lagerHoppy pale lager OktoberfestCalcium MagnesiumSodium CarbonateSulphateChloridePeter's Wine CalculatorAPPLEAPRICOTBANANABILBERRY BLACKBERRY BLACKCURRANT BLUEBERRYCHERRY CRANBERRYDAMSONDATE ELDERBERRYFIGS GOOSEBERRYGRAPE GRAPE JUICE GRAPE CONC. GRAPEFRUIT GREENGAGEGUAVAHONEY KIWIFRUITLEMONLITCHI LOGANBERRYMANGOMEDLARMELONMULBERRY NECTARINEORANGEPAPAYA PASSION FRUITPEACHPEAR PERSIMMON PINEAPPLEPLUMPRUNESQUINCERAIS/SULT/CURR. RASPBERRY REDCURRANTRHUBARBSLOE STRAWBERRY TANGERINE WATERMELON WHITECURRANTAPRICOTS FRUIT SALADLYCHEEPEACHESPEARS STRAWBERRIES "FIVE ALIVE"RIBENA SUMMER FRUITSBEETROOTCARROTCELERYMARROWPARSNIPPOTATO SUGAR - ADDED SOD. BICARBACID - ADDED (Tartaric)TANNIN - ADDEDName:-dSWEETENING SUGAR - SWEET WINES ONLY, ADD SUGAR SOLN. AFTER STABILIZTION. DO NOT USE FOR CIDERS.FINAL BOTTLED VOLUME ORIGINAL MUST VOLUMEFINAL MUST VOLUME ACTUAL MUST O.G.ACTUAL MUST F.G.ACTUAL MUST % ABVSUMMARY FOR BOTTLED WINEO. G.F. G. (Before sweetening)F. G. (After sweetening)FORTIFYING WINES;The most common method of calculating the amount of spirit @(usually Vodka) require to fortify a wine is the Pea<rson Square.EYou can use the "square" shewn to the right, or the calculators below Spirit % ABV Wine % ABV Desired % ABV Wine vol.Spirit vol. requiredORSpirit required Wine requiredCOOKEATFLESHDRIEDBLACKREDBOTTLEDFRESHNO SKINSKINWHITEJUICETINS(Check labels forsugarcontent)JUICESlabels)CONC.VEG. White GrappleSweetening sugar to be usedAssume 100g sugar makesAssume a "wastage" vol. ofVolparts4g (0 nom.) for estimated gravity increase ofml solution (130 nom.) l (4.5 nom.) ml (200 nom.)gl (Actual vol.  used  - allows for spillage & for sweetening sugar to be added to finished wine.)l after fermentation Totals (g) tsp (approx.)Initial must acidityFinal must acidity Must tanninALCOHOL ACIDITYTANNINTanninConc. converter71tsp tea = 0.08g tannin (not the same as grape tannin).Pearson Square A spirit of Parts of spirit are added to !The above figures can be amended.A YELLOW box denotes a guess!2Insert your own figures in the blue & green boxes.  Proof =g/100gg/100mlDegreesCalculator for FINISHED wines. Measured O.G. Measured F.G.Alcohol % ABV.(Use when actual gravities differ from calcs.)Acid*Check for the latest version onMainacidMC/MTHIDDEN  parts wine.(Simplified Version 1.3)GervinyeastB, C, E2, A, FFD3, DE1, 3B2, D5, B=Acid* is expressed as the equivalent amount of tartaric acid.Acid ComparatorTartaricCitricMalicSulph.28~10~'7Please read the "Disclaimer" before using.PERSIMMON (Sharon Fruit)SUGAR CALCULATEDWATER CALCULATEDADDITIONAL SUGARADDITIONAL WATER TOTAL SUGAR TOTAL WATERACID ADDED (Cit./Tart.) PECTIN ADDED TOTAL ACID TOTAL PECTININITIAL VOLUMEMINIMUM PAN VOLUMERipe Under-ripeFleshWt.g calc.ml calc.g =$litres (allows for "boiling up")PectinAThese are for "fine tuning" the acid & pectin content of the jam.%"Minus" (-) sign denotes a reduction.Peter's Jam Calculator"Stone"Factorg usedml used tsp. approx. Effective Fruit Wt. gWaterAdded mlAdded gCooking Time (min)60+35+20+25+15+30+75+10+3These do not indicate the quality of the jam, they 4are just indicators of the expected characteristics.+Insert your own figures in the green boxes.*No information available, value "guessed".#Copyright Peter J. Laycock 28~10~'7aDisclamer: No responsibility is assumed or implied as a result of using this spreadsheet.*For help with the YoBrew calculators go towww.yobrew.co.uk/card.php  2l$L8` t Bj  $L*.HL ( , "Z%^'|)+-,00F2J\3``4AR53J6+07899:=> A `CADXG9JL`OAQDUXWXOY8[l\)]Q ^ _ &a "b cddek~f;} } v} } >}  Z} >} } } 0} 4} } } F} D} ,} } L} } !!} "#Z} $,$w@$,@$,@$,@$,@$,@$,@$,@$,@ $,@ $,@ $,@ $,@ $,@$,@$,@$,@$,@$,@$,@$,@$,@$,@$;@$,@$,@$,@$,@$,@ $,@$,@$,@              !       ! " #0  "  & "       !)\(? " #1#####$%$   # @     !? " #1  $ @     !Gz? " #1  h i j  %        !333333? " #-( @$@$%_6@*:H@$  H@ & ̟@     !? " #(   x@ &       !? " #   i h j B+.m@,$$@hn?$ '       !\(\? " #2,@$@$%_6@*:H@$ (       !? 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G. s are calculated, the value is very hit and miss and can be affected by the yeast used etc. DO NOT SAVE! (UNLESS WORKING ON A COPY.)<0, v,  s 0e0e ?Textbox5P%x<x<P??????????x@Z<dddd`0*Vd@&&d   ]`  <The General Calculator can be used to calculate/compare 3 beers at once or can be used to see results of subtle changes to a single recipe. The figures broadly agree with those given in "Brew Your Own Real Ale At Home" by Graham Wheeler & Roger Protz (CAMRA Books). The book does say its figures are possibly on the high side, especially in darker beers. There are too many variables to make "spot-on" calculations, such as mash efficiency, losses, extract values, and not least is the yeast performance which can also affect the F.G.< ''   0e0e &?Textbox4P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d  s ]` p <qRows from the first 5 columns may be copied & pasted into the above table in order to appear in the calculators.< pp    0e0e GHP.&?AutoShape1P%x<x<Pi6?;L]n?????????d@< ###dddd`0*Vd@&&d   c]`    0e0e GH'&?AutoShape4P%x<x<Pi6??????????d@< ###dddd`0*Vd@&&d   x]`    0e0e GH2&?AutoShape3P%x<x<Pi6?\?????????d@< ###dddd`0*Vd@&&d  c]`    0e0e GH.&?AutoShape2P%x<x<Pi6?yV4?????????d@< ###dddd`0*Vd@&&d   N]`B   0e0e &? Line2P% x<x<P??????????d@< ###dddd`0*Vd@&&d  ]`B  @  0e0e &? Line1P% x<x<P??????????d@< ###dddd`0*Vd@&&d  ]`''    0e0e &?Textbox1P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d  Z] ` f <g6 US gallons = 5 UK = 23 litre, 1 US gallon = 19 litre 1 UK/Euro. Litre = 1 US Liter (Approx. Figures)< Nff''    0e0e &?Textbox2P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d  T ] `  <If your measured figures do not tally with any of the calculations, do not be surprised, just enter your own gravities and get a new % ABV figure. <     0e0e &?Textbox3P%x<x<P??????????d@< ###dddd`0*Vd@&&d  Z] ` 0<Wyeast Labs yeasts:- White Labs yeasts:- Ale 1**** WLP 0** Lager 2**** WLP 8** / WLP 9** Wheat 3**** Wine 4**** Lallemand produce "Danstar" yeasts.<0  WO    0e0e A   ???4-6Picture2PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  *jo] `WO   0e0e A   ???6-9Picture1PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  j:o] `[S   0e0e A    ???9-12aPicture3PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  jo]`[S   0e0e A   ???33-41Picture7PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  ;jmo ]`[S   0e0e A   ???12-18Picture6PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  jo]`]U   0e0e A  ???18-26aPicture5PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  jo]`]U   0e0e A  ???26-33cPicture8PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  Kjo]`_W   0e0e A  ???41-51aPicture11PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  jo]`YQ   0e0e A  ???80+Picture10PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd   6j So&]`[S   0e0e A   ???51-63Picture9PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  j o&]`[S   0e0e A   ???63-79Picture4PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd   /j o&]`''   0e0e &?Textbox7P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d   R]` P<The Beer Kit Modifier calculator will probably the first calculator the inquisitive kit brewer would want to use, reducing the volume and the amount of sugar used is the easiest way to improve a beer. I find that reducing the recommended volume by 20% (5 UK gall to 4 UK gall) and halving the quantity of sugar generally gives very good results but the bitterness is increased proportionately. Big improvements can also be made by replacing some or all of the sugar with malt extract. Avoid adding excessive ammounts of extra sugar to make a high alcohol drink, as it will probably taste very "thin" and could give you a bad hangover. Note that additional hopped extracts will add to the beers bitterness. For simplicity the small effect of priming sugars has been ignored as it will effect both beers equally. (In effect each 5g/1tsp priming sugar/l adds around 0.3% ABV to a beer.) NOTE a gravity of say 1040 can also be denoted as 40 brewers degrees or 1.040.<P|}vwB   0e0e &? Line3P% x<x<P??????????d@< ###dddd`0*Vd@&&d  oo]`B   0e0e &? Line4P% x<x<P??????????d@< ###dddd`0*Vd@&&d   omo]`B   0e0e &? 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Do not boil.(%ml = 0 tsp (1 tsp =5ml). Do not boil. $  9v@$WFףp= ?$WF@$WF$W+2MbP?$$!3 $$+3{Gz?$$+3{Gz?$$9+ }x tttt!9$XOTHER&d$$1 F$XF$XF$XF$X+2MbP?$$!3 $$+3{Gz?$$+3{Gz?$$9+999999 9999999tttt! e ' ' ' tttttttt9 '''''''(((((tttt! 9L f@ o @ ?#R@ % "# % "# % "#R@ % "# % "# % "#`E@ % "9 <    9'tttt!9$[Light&d$$1 [- @%)"$- @%/"$ @@v@$[Fףp= ?$[F#@$[FB@$[+2MbP?$$!3 $$+3{Gz?$$+3{Gz?$$9+ 9   9.......tttt!DpJl:#v uYX^_mYMF=MOHF ";@!";@"";@#";@$";@%";@&";@'";@(";@)";@*";@+";@,";@-";@.";@/";@0";@1";@2";@3"@4"@5";@6";@7";@8"@9";@:";@;";@<";@=";@>";@?";@ 9$\OTHER& d$ $1  oF@ o>@ p.@ oF@$  o>@$  o.@$  9@ F$\ F$\ F$\ F$\+ 2MbP?$ $ ! 3 $ $ + 3{Gz?$ $ + 3{Gz?$ $     9 +  9  tttt! !,!FsNJ@$"$$ ,!$"$$ ,!$"$$ ,! $+lC@$" $$  ,! $" $$  ,! $" $$  ,! }j@Z@$" $$   !E\ !E` !Ei !Fl !2 !t!! 9!'.......tttt! 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MUST be used when using additional HOPS with HOPPED EXTRACT.<@e0j0''   0e0e &?Textbox4P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d 1] & , ]` @<This section is to be used if the hops are boiled with the malts, extracts and/or sugars. DO NOT use for HOPPED EXTRACT boiled with additional HOPS.<@Z0`i0w''   0e0e &?Textbox2P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d   x^ %e]`  <# "Extract Max" refers to "Sold As" figures as opposed to "Dry" which can be typically 3-8% higher owing to the lower moisture content. Colours are "mid-range" figures & can easily vary by 15% or more. Every manufacturer seems to give different figures for the same "product"!< ''   0e0e &?Textbox1P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d gh 4A=E ] `  <v1.1 16~1~'7 Minor mods, Isomerised hop extract added. v1.2 7~7~'7 Complete re-vamp. v1.3a 12~12~'7 Alcohol calcs amended to Duncan & Acton info. Minor mods.< B @  0e0e &? Line1P% x<x<P??????????d@< ###dddd`0*Vd@&&d    ]!`B @  0e0e &? 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Line2P% x<x<P??????????d@< ###dddd`0*Vd@&&d  E++](`B   0e0e &? Line1P% x<x<P??????????d@< ###dddd`0*Vd@&&d  ++])`B   0e0e &? Line3P% x<x<P??????????d@< ###dddd`0*Vd@&&d  44]*`  s 0e0e ?Textbox3P%x<x<P??????????x@Z<dddd`0*Vd@&&d  Z: `e]+` 4p<5This has been adapted from articles by Mark Hibberd (Bayside Brewers Club, Melbourne, Australia) & Dave Miller, both available on the internet. The red CO2 figures are based on My calculations. Another calculator, based on a BYO web-site article has been included, fortunately both systems seem to give very similar results. The amount of carbonation in bottle-conditioned homebrew is dependent on two things - the residual level of carbon dioxide after fermentation and the amount of carbonation added by the priming sugar. Low carbonation favours malty beers whilst high carbonation enhances "hoppiness". Up to now I normally added approx. 5g/l sugar to my (British) beers 6g/l for my lagers, as you can see, I can now make a more informed choice to suit the brew conditions and style, hopefully avoiding volcanic beers and flat lagers! When making highly carbonated drinks the safety factor must be considered. Up to 17g sugar can be added per litre of beer, this dosage would give around 3.4l CO2 or 4.5 atmospheres of pressure (67psi) after secondary fermentation!<pFGHbcdLM44  s 0e0e ?Textbox2P%x<x<P??????????x@Z<dddd`0*Vd@&&d  p],` <Quite a comprehensive list downloaded from the internet. These, like the other sets of information, should be regarded as "typical". 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[[====G==========$D5+lQ ``````````````nnTTTTTTTT@%>A%>B%>C%>D%,`E!> F!B G!B H!B I!> J%> K%> L%> M%> N%> O%> P%> Q%B R%B S%B T%> U%B V%B W%> X%> Y%> Z%>[%>\%>]%>^%>_%> @@>@ ==[[=8J==G==========$ A AAA>A ==[[J8888 ======$ BB>B ==[[[8=m ======$ C_C>C ==A8====== ======t$PDtt==A88888888======$ EpEDEpppp222==A======== F FJ0 F FJ0FFp<F2==A======== GM  GO1 GM$ GO1GGp<G28==A======== H"@Hl?HH@H|?HHp<H2==A======== I$@Iffffff?II@Iffffff?IIp<I2==A======== J&@J+?JJ@JI`P?JJpDJ2==A========$K(@KHzG?KK@Kx&?KKpDK28==A========$L*@L?LL@Lp= ף?LLpDL28==A========$M,@MM?MM@MF A?MMpDM28==A========$N.@NS?NN@Nď1w-!?NNpDN28==A========$O0@OQ?OO@OGz?OOpDO28==A========$P1@P(\?PP@PQ?PPpDP28==A========$Q2@Q!rh?QP@QG&#?QQpDQ28==A=====$R3@Rx&1?RQ@R333333?RRpDR28==A=====$S4@S333333?SQ@S.J?SSpDS2==A=====$T5@T|?5^?TR@TUX?TTpDT2222/222=$U6@Urh|?UR@U%C?UUpDU222222=$V7@VNbX9?VS@Vu8?VVpDV2$W8@W+?WS@Wa%>`@ `!$a@ a!$4;)@)(    s 0e0e ?Textbox1P%x<x<P??????????x@Z<dddd`0*Vd@&&d  '61]-` VP<WThis has been adapted from Robert McGill's article "Priming with Sugar" on the excellent BYO website www.byo.com and in the associated magazine dated November 2006. The amount of carbonation in bottle-conditioned homebrew is dependent on two things - the residual level of carbon dioxide after fermentation and the amount of carbonation added by the priming sugar. Low carbonation favours malty beers whilst high carbonation enhances "hoppiness". Up to now I normally added approx. 5g/l sugar to my (British) beers 6g/l for my lagers, as you can see, I can now make a more informed choice to suit the brew style. When making highly carbonated drinks the safety factor must be considered. The table in Section C goes up to 17g sugar per litre, this dosage would give around 3.4l CO2 or 4.5 atmospheres of pressure (67psi) after secondary fermentation!<PghVV  s  ?Textbox2P%P??????????x@Z<dddd`0*Vd@&&d  \C:6].` @<This has been adapted from Robert McGill's article "Priming with Sugar" on the excellent BYO website www.byo.com and in the associated magazine dated November 2006. The amount of carbonation in bottle-conditioned homebrew is dependent on two things - the residual level of carbon dioxide after fermentation and the amount of carbonation added by the priming sugar. Low carbonation favours malty beers whilst high carbonation enhances "hoppiness". Up to now I normally added approx. 5g/l sugar to my (British) beers 6g/l for my lagers, as you can see, I can now make a more informed choice to suit the brew style. Glucose/Dextrose primers have been omitted from this section for simplicity.<@  s 0e0e ?Textbox3P%x<x<P??????????x@Z<dddd`0*Vd@&&d  6bZ]/` `<a1) You fermented 19l of American Ale at 14C. Set cell "O3" to "19" then, from Section A, you decide that you want your carbonation level to be 2.6 volumes of CO2. From Section B, you see that you should have 1.019 volumes of CO2 in your beer after fermentation. Subtracting 1.019 from 2.6 gives you 1.581 volumes of CO2, the amount of carbonation required from the priming sugar. From Section C, you see that adding 114g sugar to your brew yields 1.582 volumes of CO2, which is very close. Alternatively you can add 6g sugar/litre to your beer bottles. 2) For 19l of British Ale at 20C. From Section A, you decide that you want your carbonation level to be 1.5 volumes of CO2. From Section B, you see that you should have 0.85 volumes of CO2 in your beer after fermentation. Subtracting 0.85 from 1.5 gives you 0.65 volumes of CO2, the amount of carbonation required from the priming sugar. From Section C, you see that adding 47.5g sugar to your brew yields 0.659 volumes of CO2, which is very close. Alternatively you can add 2.5g sugar/litre to your beer bottles. 3) You fermented 19l of German Weizen at 24C. From Section A, you decide that you want your carbonation level to be 5.1 volumes of CO2. From Section B, you see that you should have 0.728 volumes of CO2 in your beer after fermentation. Subtracting 0.728 from 5.1 gives you 4.372 volumes of CO2, the amount of carbonation required from the priming sugar. From Section C, you see that adding 114g sugar to your brew yields 4.35 volumes of CO2, which is quite close. Alternatively you can add 16.5g sugar/litre to your beer bottles (If you dare!). <CDCD)C-D2C<D@CDDHCTD]CDCDC. /0#<.?#C.N#R.V#].f#.#.#7 89*OER*VEc*gEk*rE{*E*E*^ _`B   0e0e &? Line4P% x<x<P??????????d@< ###dddd`0*Vd@&&d en H]0`B @  0e0e &? Line1P% x<x<P??????????d@< ###dddd`0*Vd@&&d    ]1`B   0e0e &? Line2P% x<x<P??????????d@< ###dddd`0*Vd@&&d  ]2`B @  0e0e &? Line3P% x<x<P??????????d@< ###dddd`0*Vd@&&d  a !]3`B   0e0e &? Line8P% x<x<P??????????d@< ###dddd`0*Vd@&&d  !^]4`B  @  0e0e &? Line9P% x<x<P??????????d@< ###dddd`0*Vd@&&d  %1]5`B    0e0e &?Line10P% x<x<P??????????d@< ###dddd`0*Vd@&&d  y %23b]6`B    0e0e &? Line7P% x<x<P??????????d@< ###dddd`0*Vd@&&d  v Ql]7`B    0e0e &? Line5P% x<x<P??????????d@< ###dddd`0*Vd@&&d u W%%]8`B    0e0e &? Line6P% x<x<P??????????d@< ###dddd`0*Vd@&&d ti :!!]9`  s  ?Textbox4P%P??????????x@Z<dddd`0*Vd@&&d   ^]:` 0<This has been based on the information given on the BYO website, the relevant charts are shewn in the "Alternative Method" on the next page.<04$7> @  @: c MbP? d_*+%&:m?':m?(~K~?)~K~?" =rung`,Œ_?`,Œ_?U } Z } } J} R}  v} } z} } } R} p} } ,} } } ,] m&,@,@,@,@,@,@,@ ,@ ,@ ,@ ,@ ,@,@&,@&&&,@,@,@ ,@!,@",@#,@$,@%,@&,@',@(&  &  7@ t      tttttt ttttttttt        *tttttttttttttt         p@O@>@a@@B@tttt tttttttt                   @p@7@@Q@p@n@Z@ ttt tt         T@3@?d@@?tt   t ! $$ ' $$ $' $$$ @ Gzq@+y@  a@B@W@p@l@N@          ! $$ ' $$ $' $$$ @ @q@ ~@  V@@8@^@M@2@      !  $ $ '  $ $ $'  $ $ $ ? + y@  o_ς@   T@ 3@ ? d@ @ ?            $@! @ $ $ '  (OeE@$ $ $'  ɪf0e@$ $ $ @ BfX@ ΪV^x@   @ ?  @ "@ 333333@ @           0@! ]tE @ $ $ '  hd@$ $ $'  d p[x@$ $ $ @ Y5;Vm@ 遁@   i@ N@  @ ^@ @_@ (@          !  $ $ '  $ $ $' $ $ $ 333333@ Bfx@ Zd;O@   @Z@ 1@ 7@  c@ P@ >@              @Z@ 1@ 7@  c@ P@ >@ t& tttttttttttttttt # hd@ % "# (OeE@ % "#  % "#  % "# d}z@ % "#  % " tt  ttttttttttttttt ! RAp@ $ $! (OM@ $ $! 7@ $ $!  c@ $ $! d}@ $ $! >@ $ $ t & tttttttttttttttt   p@O@>@a@@ B@t& tttttttttttttttt  * tttt tttt*!tttt   tttt*"ttttt   tttt*#ttttttttttt*$ttttttttttt % %  %  &  & &&&  ' ''  ( DTljP. ,.....8L8)&*&+&,&-&.&/&0&1&2&3&4@5'6&7&8,@9,@:,@;,@<,@=,@>,@?,@@,@A,@B,@C&D&E&F&G&H&) * + , - . / 0 1 2 3 4 56 7 889999 99: :9; ;9< <9= =9> >9? ?9@9@9A9A9B9B9C9C9D9E9F9G9H9Dl$$$$<2  I&J&K&L&M&N&O&P&Q&R&S&T&U&V&W&X&Y&Z&[&I9J9K9L9M9N9O9P9Q9R9S9T9U9V9W9X9Y9Z9[999999999*Lh Pg(  M   0e0e    ???arrowPicture2PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd 15 ];`UM   0e0e    ???arrowPicture1PE%x<x<P??????????x@Z< ###dddd`0*Vd@&&d8dd  4 ]<`''   0e0e &?Textbox1P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d  @!]=` =`<>Certain towns/areas are associated with specific brews, one idea being that the local water supply is a very important factor. Another thought is that the breweries were built near largely populated areas & if the water is good enough to drink then it is good enough to brew with. My sympathies are with the latter. Modifying water parameters is fraught with problems, it is easier to add substances than it is to remove them and modifying one compound invariably alters another. Hardness is the worst thing for the amature brewer to reduce although the "temperary hardness" can be reduced by boiling ALL your brewing water for about 15min then allowing it to cool, boiling precipitates out the calcium and magnesium ions as calcium or magnesium carbonate. Personally I consider this to be a very wasteful solution to the (minor?) problem. Living in Yorkshire I accept that the water is hard & what is more, I ain't bothered! The biggest problem with this page is that information available on the internet cannot be relied on to be accurate, there is quite a lot of confliction & lots of sites just blindly re-gurgitate existing data. In other words, don't expect the results to be very accurate! Adding calcium Carbonate reduces the acidity of the water (reduces the pH), this can be corrected by using Lactic acid or even Citric acid.<` <=    ==''   0e0e &?Textbox3P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d pp #  ]>` (<Example: If I have Yorkshire water & want to immitate 23 litres of Burton water I copy the relevant data from the right-hand table & paste in the above table "actual" & "Ideal" areas (the "Main Brew(s) bit will disappear) & set my volume to 23 litres (cell H3). Comparing the two, Calcium (Ca) and Sulphate (SO4) are the predominantly "short" figures. The coloured boxes shew that both these figures will be increased by the addition os Gypsum. By trial & error a doseage of around 16g improves our figures but the Magnesium (Mg) is still unaltered & the sulphate is still quite low. 10g of Epsom Salts gives quite a good match. If I wanted to emulate Pilsen water then I would just have to forget it & make do with what I had on tap. 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Sweet 1005-1010 Sweet White 12-15 0.50-0.75 <0.04 Sweet 1010-1015 Sweet Red 13-18 0.40-0.65 0.15-0.3 Social 1010-1020 Social 14 0.55-0.65 <0.15 Dessert (fruit) 17-20 0.55-0.65 0.2-0.3 Dessert (Port) 17-20 0.40-0.50 0.2-0.3 Use as a guide only, many wines could possibly not fit within these limits, but beware of any recipes displaying vast differences.<@!x}}}''   0e0e &?Textbox3P%x<x<P??????????x@Z< ###dddd`0*Vd@&&d  ]B` u0<vAll CONSTRUCTIVE comments/criticisms will be gratefully received and, if feasible, will be used to improve the spreadsheets in any possible way. v1.1 16~1~'7 Minor mods. "Style" added. v1.2 7~7~'7 Modified to enable design of sweetened wines. v1.3 12~12~'7 Alcohol calcs amended to Duncan & Acton info. 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