Question on proof

Post by **Tater** » Tue Mar 11, 2008 7:52 pm

When adding syrups to product.How do ya figure final proof? Example say syrup was 7 gallons total made from 4 gallons water and other dry ingredient's.8 gallons 150 proof added with this amount syrup for a 15 gallon total what would be final proof?

mikeac · Post by **mikeac** » Tue Mar 11, 2008 8:09 pm

the formula I use is Vi%i=Vf%f, where Vi is the initial volume of your spirit, %i is the percent of this spirit, Vf is the final volume and %f is final percent. For your example: Vi=8, %i=150, and Vf=15. Rearranging the initial formula gives: %f=8*150/15=80proof. If I could add subscripts the formula looks better. But this works for any dilution and any units as long as you keep them consistent.

(I think

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new_moonshiner · Post by **new_moonshiner** » Tue Mar 11, 2008 8:13 pm

I come up with 80 proof with the cal from the home site .. but I could be wrong .. i didnt use the method that mikeac used but looks like we come up with the same answer .. But Im still pretty green ..

3rd Duke Boy · Post by **3rd Duke Boy** » Wed Mar 12, 2008 4:20 pm

i did the formula that mike had and it is 82.35%
but i might be rong

wineo · Post by **wineo** » Wed Mar 12, 2008 7:02 pm

Tater,I just make a educated guess.Im sure that Im not too far off,and dont worry about it.I used to try to do the math and figure it out,but too much thinking gives me a headache.

Post by **Tater** » Thu Mar 13, 2008 6:20 am

Reasoned I asked was at that ratio was where my taste buds said.Thats it.On a recipe of mine.And got to wondering what the proof was.I don't worry about numbers either .I see our hobby more as a art then a science. Long as I like taste rest don't really matter to me

mikeac · Post by **mikeac** » Thu Mar 13, 2008 7:48 am

I'm pretty generous with the when geusts are over, and they seem to like it better when samples are at 40%, just cause it's what they're used to. So I bottle everything at 40.

wineo · Post by **wineo** » Thu Mar 13, 2008 2:09 pm

I do most of mine at somewhere around 40%.I will keep some of my whiskeys a little higher,but it depends on lots of things.Malt whiskey,and oat whiskey stay at 50%because I think they taste better there.If I would quit using sugar and do a real all grain,I would get more flavor at a lower proof.Im done with making whiskeys for a while.Im going to be making potstilled neutral{vodka} and some rum experiments for a while.