Timeline for Measuring alcohol content
Current License: CC BY-SA 4.0
11 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Nov 9, 2018 at 10:38 | answer | added | barking.pete | timeline score: 2 | |
| Nov 8, 2018 at 21:21 | vote | accept | pkofod | ||
| Nov 8, 2018 at 18:01 | answer | added | Franklin P Combs | timeline score: 3 | |
| Nov 7, 2018 at 3:01 | history | tweeted | twitter.com/StackHomebrew/status/1060004260186865666 | ||
| Nov 6, 2018 at 19:58 | vote | accept | pkofod | ||
| Nov 8, 2018 at 21:21 | |||||
| Nov 5, 2018 at 18:58 | comment | added | pkofod | It might be a bit of a weird question, but say I'm fermenting something using bacteria or yeast on the skin or in the fruit/root (ginger)/cabbage. I know we're moving beyond brewing with the cabbage, but it's related to my question quite closely. How do you know that the fermentation is indeed producing ethanol and it is not homolactic fermentation? The question came into my head as I was gathering information on ginger ale/ginger beer production. Information was very different from different sources, so I wondered if you could directly measure alc % determine the role of yeast. | |
| Nov 5, 2018 at 17:55 | comment | added | Flydog57 | I'm curious why you don't want an indirect measurement, and insist on a direct measurement. If you have access to a chemistry lap, you could, for example, use mass spectrometry. Just about every other measurement will be the result of deducing alcohol content through some physical characteristic of the mixture. | |
| Nov 5, 2018 at 16:58 | answer | added | Dave | timeline score: 4 | |
| Nov 5, 2018 at 12:58 | answer | added | Philippe | timeline score: 3 | |
| Nov 5, 2018 at 11:40 | review | First posts | |||
| Nov 5, 2018 at 12:53 | |||||
| Nov 5, 2018 at 11:37 | history | asked | pkofod | CC BY-SA 4.0 |