Crossposting is the root of all evils. Please note that there is one NG in
your list that does not mention "brewing" or "making." Thanks.


"Maurice St. Aude" <bludrgn@sympatico.ca> wrote in message
news:ae65bc7a25e5bae2109c5159add8fd71@free.teranews.com...[color=blue]
>
> "Dan Listermann" <dan@listermann.com> wrote in message
> news:vfghoid6pus430@corp.supernews.com...[color=green]
> > 46 - 42 = 4 points
> >
> > 4 / 46 * 100 = 8.7 % water. I deeply doubt that any sugar with that[/color][/color]
water[color=blue][color=green]
> > content will still be liquid. Malted barley is , what, typically 4%[/color]
> water?[color=green]
> > Carapils even more.
> >
> > Weigh out a pound of cane sugar and add about three tablespoons of[/color][/color]
water.[color=blue]
> I[color=green]
> > am not sure it will be sticky, much less flow. I doubt that honey has
> > magical properties that allow it to be a liquid with very little water.[/color]
>
> Ok Dan:
>
> In theory you are right but... these are the measurements that I have[/color]
taken.[color=blue]
> Can you suggest a better way to take the reading? I'm all for improving my
> final product, and if there are more accurate reading out there I want[/color]
them.[color=blue]
> I agree that something in the 30s sounds much more reasonable, that's why[/color]
I[color=blue]
> checked it in the first place. The Home Brewer's Companion lists honey at
> between 30 and 35 - so my question is what is the best way to measure[/color]
these[color=blue]
> readings. What is the best tool for the job, and what do they cost?
>
>[/color]