Hi All,
I'm brewing the Apricot Wheat beer from Brewing Classic Styles and have added the recipe to the BIABacus.
I am stumped as to what value to add in the MC (moisture content) box of section Y? for the apricots. I can work out the sugar available from the tin (11% - not sure how much of that can be fermented).
Can you guys point me in the right direction with regard the MC or indeed amount of sugar that can be fermented?
Thanks
Andy
Post #2 made 12 years ago
Welcome to the forum Andy 
,
There are two ways you can put this in and both will give you the same result.
Firstly you could type in 100% for FGDB and then 89% for MC or...
You could type in 11% for FGDB and 0% for MC.
Basically, we want the 'real' weight of 'pure' sugar. 11% of your tin of apricots is pure sugar. Note that the above assumes you will be putting in all the juices in the tin.
Cheers,
PP
,There are two ways you can put this in and both will give you the same result.
Firstly you could type in 100% for FGDB and then 89% for MC or...
You could type in 11% for FGDB and 0% for MC.
Basically, we want the 'real' weight of 'pure' sugar. 11% of your tin of apricots is pure sugar. Note that the above assumes you will be putting in all the juices in the tin.
Cheers,
PP
Last edited by PistolPatch on 08 Mar 2013, 06:52, edited 2 times in total.
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