opens a selection list with ingredients.
You can add as many ingredients as you like, even the same one several times.
With
an ingredient can be removed again.
By pressing
many of these ingredients can be modified.
So, for example, it is possible to lower or raise the alcohol content of the wine from the preset 11%abv.
At the very bottom of the list, there is the ingredient "Other", where a name and all the values can be entered if there is nothing in the list that corresponds to the desired ingredient.
Ingredients like vannilla extract and glycerin are missing because they are only added in extremely small amounts.
And, for example, cinnamon sticks are missing because they are removed from the liqueur after maceration.
Berries are also often filtered from the liqueur after a time.
That makes these liqueurs then difficult to calculate.
They are nevertheless included in the list of ingredients due to the fact that they often remain pureed in cocktails.
With % is meant weight percent, so for example 10% sugar means 10g sugar in 100g solution.
Except for alcohol, whose strength is expressed in %abv as usual.
However, the final result is output in g/lt sugar as this has the highest meaning in practice.
The calculator takes into account the contraction of ethanol, sugar and water.
To the best of our knowledge, no other calculator can do this, since the density measurements required to do so have probably never been made before.
Measurements and thus data and formulas exist only from ethanol-water and sugar-water mixtures, but not from a mixture of all three substances together.
We made about 40 measurements and found that you can't derive the density of the three-substances mixtures just like that from the density of the two-substances mixtures.
If you try that, you miscalculate at say 40%abv and 10% sugar about 6 g/lt density.
Ethanol and sugar are insoluble in each other and therefore seem to repel each other in the triple mixture.
This increases the volume and decreases the density, respectively.
At least that's how we can explain it.
We may do more measurements to improve the data.
But as it is now, it is at least closer to the truth than with simple calculation methods.
The contraction with the other substances included in the calculation fats, proteins, fiber, other carbohydrates, organic acids and minerals is not taken into account, because there are no data on this and it is probably not worth collecting them.
After all, it can't make a big difference in most cases.
If you want to calculate floz or lbs, here you can convert them to g and ml: oz are 0 ml lbs are 0 g