Effect of sugar saturation on volume of liquid

[Dick Adams]

There have been four great loves in my life: Women,
children, Baseball, and Mathematics. In the first two,
I have a plethora of varied and valuable experiences,
In the latter two, I have both breadth and depth of
knowledge, strategic comprehension, and problem
solving skills.

This is a problem related to making Mead:

Someone asked me if they poured five gallons of
honey into a fermenter and mixed with 20 gallons of
water. What would be the volume of the 'must' after
sugar saturation?

If I knew the saturation point of sugar in water, I might
be able to work it out on paper.

Here is what I know:

1 gal honey = 12 lbs = 5.44310844 kilogram
1 gal = 3.785411784 liter

1 liter of honey = 1.4397171 kg
Brix of honey = 79.08629

1 liter of sugar = 1.6131208 kg
Brix 0f Sugar = 100

Composition of honey per
Fructose: 38%
Glucose: 31%
Sucrose: 1%
Water: 17%
Other sugars: 9% (maltose, melezitose)
Ash: 0.17%

Knowing the solution is better than knowing the answer!

Much appreciated,

Dick

[Bob]

Post by Dick Adams
Someone asked me if they poured five gallons of
honey into a fermenter and mixed with 20 gallons of
water. What would be the volume of the 'must' after
sugar saturation?

There is no way to predict the precise volume of a liquid made by
mixing two different liquids. Period.

bob

Post by Dick Adams
If I knew the saturation point of sugar in water, I might
be able to work it out on paper.
1 gal honey = 12 lbs = 5.44310844 kilogram
1 gal = 3.785411784 liter
1 liter of honey = 1.4397171 kg
Brix of honey = 79.08629
1 liter of sugar = 1.6131208 kg
Brix 0f Sugar = 100
Composition of honey per
Fructose: 38%
Glucose: 31%
Sucrose: 1%
Water: 17%
Other sugars: 9% (maltose, melezitose)
Ash: 0.17%
Knowing the solution is better than knowing the answer!
Much appreciated,
Dick

[Marvin]

Post by Dick Adams
There have been four great loves in my life: Women,
children, Baseball, and Mathematics. In the first two,
I have a plethora of varied and valuable experiences,
In the latter two, I have both breadth and depth of
knowledge, strategic comprehension, and problem
solving skills.
Someone asked me if they poured five gallons of
honey into a fermenter and mixed with 20 gallons of
water. What would be the volume of the 'must' after
sugar saturation?
If I knew the saturation point of sugar in water, I might
be able to work it out on paper.
1 gal honey = 12 lbs = 5.44310844 kilogram
1 gal = 3.785411784 liter
1 liter of honey = 1.4397171 kg
Brix of honey = 79.08629
1 liter of sugar = 1.6131208 kg
Brix 0f Sugar = 100
Composition of honey per
Fructose: 38%
Glucose: 31%
Sucrose: 1%
Water: 17%
Other sugars: 9% (maltose, melezitose)
Ash: 0.17%
Knowing the solution is better than knowing the answer!
Much appreciated,
Dick

You could calculate an answer if you knew the density of the
final solution. You know the weights of each of the
ingredients, so volume = total weight divided by density.
Lacking that key datum, you can't get the answer.

[Dick Adams]

Post by Marvin
You could calculate an answer if you knew the density of
the final solution. You know the weights of each of the
ingredients, so volume = total weight divided by density.
Lacking that key datum, you can't get the answer.

Thank you for the Occam's razor approach.
It's a shame I can't afford a digital hydrometer. ;)

Dick

[David Stranz]

Post by Dick Adams

Post by Marvin
You could calculate an answer if you knew the density of
the final solution. You know the weights of each of the
ingredients, so volume = total weight divided by density.
Lacking that key datum, you can't get the answer.

Thank you for the Occam's razor approach.
It's a shame I can't afford a digital hydrometer. ;)
Dick

But if you have an accurate balance and an accurate way to measure
volume, you could determine density by careful weighing of a known
volume of the final solution. That would give you the missing datum
that you would then use for future calculations.

Remember that volume (and thus density) for mixtures like this could
well change as a function of temperature, so you will need to account
for (or standardize on) that as well.