A functional and easy-to-use tool for calculating important parameters in the process of making homemade alcohol.
Most of the calculations are based on interpolated data from alcoholometric tables of water-alcohol solutions, which gives sufficient accuracy of the calculation results.
Unique distillation calculators!
• DIGESTION:
- calculation of sugar mash according to the required volume and the desired strength.
- calculation of sugar mash according to the required volume and concentration of sugar.
- calculation of sugar mash for water and sugar.
- calculation of mash according to the required volume and concentration with fractional addition of sugar.
- calculation of the amount of water and malt to obtain the required volume of mash in the manufacture of whiskey or beer.
- increase, decrease in the concentration of sugar in mash.
- mixing sugar-containing liquids.
- calculation of the required amount of yeast to be added.
- determination of the strength of the mash by the initial and final concentration of sugar.
- calculation of the amount of the finished product from the mash with the output of intermediate calculations of the parameters of the raw material and the main fraction of the future distillation.
• DISTILLATION (fractional distillation, taking into account the actual strength of the fractions at the outlet):
- calculation of the strength and the amount of raw alcohol according to the parameters of the mash.
- Calculation of the strength and amount of raw alcohol divided into two equal parts by absolute alcohol (AS) by the Gabriel method.
- calculation of the strength of mash, sweet alcohol-containing liquids by distillation.
- calculation of the amount of the finished product from raw alcohol.
- fractional distillation calculator No. 1: calculation of the number and strength of heads and body, selection of heads as a percentage of raw AS, end of body selection according to the strength in the stream specified by the user, calculation of the remainder in the cube.
- fractional distillation calculator No. 2: calculation of the amount and strength of three fractions, selection of all fractions as a percentage of raw AC, calculation of the remainder in the cube.
- fractional distillation calculator No. 3: calculation of the number of three fractions, selection of fractions as a percentage of the raw AU with a specified strength, calculation of the remainder in a cube. Suitable for fortified distillation mode.
- fractional rectification calculator: calculation of the number of three fractions, selection of fractions as a percentage of the raw AU and the specified alcohol strength at the output.
- calculation of the alcohol content in the fractions after the end of the distillation relative to the AU raw.
- measurement of the rate of fluid withdrawal with the memory of the three previous measurements.
- determination of the strength by the boiling point of the liquid in the cube.
• FINISHED PRODUCT:
- dilution of the water-alcohol mixture to the desired strength, to the desired volume, adjusted for temperature.
- strengthening the water-alcohol mixture to the desired strength, to the desired volume, adjusted for temperature.
- mixing water-alcohol solutions adjusted for temperature.
- determination of the volume of a water-alcohol mixture by weight and vice versa, adjusted for temperature.
- correction of alcoholometer readings depending on the temperature of the measured liquid.
- adding sugar, glucose, fructose to the finished product.
• Optional:
- mixing water with different temperatures
- calculation of the concentration of solutions without contraction (by weight).
- interest calculation.
Most of the calculations are based on interpolated data from alcoholometric tables of water-alcohol solutions, which gives sufficient accuracy of the calculation results.
Unique distillation calculators!
• DIGESTION:
- calculation of sugar mash according to the required volume and the desired strength.
- calculation of sugar mash according to the required volume and concentration of sugar.
- calculation of sugar mash for water and sugar.
- calculation of mash according to the required volume and concentration with fractional addition of sugar.
- calculation of the amount of water and malt to obtain the required volume of mash in the manufacture of whiskey or beer.
- increase, decrease in the concentration of sugar in mash.
- mixing sugar-containing liquids.
- calculation of the required amount of yeast to be added.
- determination of the strength of the mash by the initial and final concentration of sugar.
- calculation of the amount of the finished product from the mash with the output of intermediate calculations of the parameters of the raw material and the main fraction of the future distillation.
• DISTILLATION (fractional distillation, taking into account the actual strength of the fractions at the outlet):
- calculation of the strength and the amount of raw alcohol according to the parameters of the mash.
- Calculation of the strength and amount of raw alcohol divided into two equal parts by absolute alcohol (AS) by the Gabriel method.
- calculation of the strength of mash, sweet alcohol-containing liquids by distillation.
- calculation of the amount of the finished product from raw alcohol.
- fractional distillation calculator No. 1: calculation of the number and strength of heads and body, selection of heads as a percentage of raw AS, end of body selection according to the strength in the stream specified by the user, calculation of the remainder in the cube.
- fractional distillation calculator No. 2: calculation of the amount and strength of three fractions, selection of all fractions as a percentage of raw AC, calculation of the remainder in the cube.
- fractional distillation calculator No. 3: calculation of the number of three fractions, selection of fractions as a percentage of the raw AU with a specified strength, calculation of the remainder in a cube. Suitable for fortified distillation mode.
- fractional rectification calculator: calculation of the number of three fractions, selection of fractions as a percentage of the raw AU and the specified alcohol strength at the output.
- calculation of the alcohol content in the fractions after the end of the distillation relative to the AU raw.
- measurement of the rate of fluid withdrawal with the memory of the three previous measurements.
- determination of the strength by the boiling point of the liquid in the cube.
• FINISHED PRODUCT:
- dilution of the water-alcohol mixture to the desired strength, to the desired volume, adjusted for temperature.
- strengthening the water-alcohol mixture to the desired strength, to the desired volume, adjusted for temperature.
- mixing water-alcohol solutions adjusted for temperature.
- determination of the volume of a water-alcohol mixture by weight and vice versa, adjusted for temperature.
- correction of alcoholometer readings depending on the temperature of the measured liquid.
- adding sugar, glucose, fructose to the finished product.
• Optional:
- mixing water with different temperatures
- calculation of the concentration of solutions without contraction (by weight).
- interest calculation.
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