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I've created a spreadsheet that I use both for recipe development and to evaluate production costs, but it's based on liquid feedstocks (molasses, syrup, fruit juice). I'm trying to figure out how I can account for using both solid sugar (by lbs), and liquid molasses and determine what my final volume (gallons) and brix or specific gravity would be. Any spreadsheet/chemistry wizards wanna lend a hand?

I've got one version where I can take a cane juice in gallons at a low brix, enter a cane molasses amount in gallons and brix, and combine those to see a final volume and brix, but I am having trouble figuring out how to incorporate a solid dry sugar into the equation. And how does a dry sugar change the volume of a solution?

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I just have cane juice data or I would be glad to help. I am wondering, however, why you don't just mix the two together than take a new Brix or specific gravity measure from the combined wash. You should be able to extrapolate from there based on your findings. If all else fails, just experiment.

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I would try that, though I only have seasonal access to the sugar cane juice. Was just trying to figure out a formula that would account for changes in specific gravity concentration and volume when blending a sugary liquid and a solid. I've got it fine for two liquids, but can't wrap my brain around the solid/liquid mixture. This is more for budgeting than for recipe...

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Not sure how helpful this would be in developing a spreadsheet, but try going here:

http://web2.airmail.net/sgross/fermcalc

There are a number of brief explanations behind some complex formulas.

Alternatively you could go straight to the calculator on that web site: http://web2.airmail.net/sgross/fermcalc/FermCalcJS.html

It will allow you to determine, for example, that raising 50 gallons of water to a target SG of 1.04 using sugar requires 46.307 lbs of sugar and results in a final solution volume of 53.422 gallons.

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Many thanks Old Spye. That is indeed what I was looking for. I'd found FermCalc some time ago, and must have lost it in my bookmarks...

Not sure how helpful this would be in developing a spreadsheet, but try going here:

http://web2.airmail.net/sgross/fermcalc

There are a number of brief explanations behind some complex formulas.

Alternatively you could go straight to the calculator on that web site: http://web2.airmail.net/sgross/fermcalc/FermCalcJS.html

It will allow you to determine, for example, that raising 50 gallons of water to a target SG of 1.04 using sugar requires 46.307 lbs of sugar and results in a final solution volume of 53.422 gallons.

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