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I did the experiment suggested in the comment by Denny Conn, above, using cocoa powder (as I'm developing a recipe for a chocolate mead). I used 3/4 c tap water and measured the SG right out of the tap and with 0.15 oz cocoa powder mixed in (same ratio as using 16 oz cocoa for a 5 gallon batch). The readings were taken within a minute of each other, so is ...



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