16-13-07, 2:45 pm

-Tested sample of BBF061307AMB1 (the brier berry ferment) on a handle held refractometer by zeroing scale using d.i., then I added a couple of drops of BBF to the prism.
Adding all the sugars I did made a super saturated solution since the solution is at 100 % salinity. I know it has been fermenting since I saw bubbles last night before I went o sleep, this morning when I woke up and having the bottle about explode this afternoon when I went to release some CO2. since it bubbled over like it did i took the oppurtunity to collect and sample BBF without having to completely remove the top.
The reading was 100 % salinity or 1.076 at 2:45 for BBf061307AMB1 after fermenting for 14 hours all last night and today.

after some number crunching and brain storming for GAB060807AMB1 we figured out the initial specific gravity before any of the sugar was fermented was 100% or 1.076 salinity. This was determined by making a solution of sugar to water of 100 ml at the same ratio of sucrose to H2O that i used when I mixed the recipe i got offline for the ginger beer.
The original recipe called for 1 cup of sugar in 1.89 liters of H2O which is the same as 240 grams of sucrose to 1,890 ml of H2O, Grams to Microliters is a one to one relationship. So this means that dividing 240g of sucrose/ 1,890 ml H2O = .126984 which is the ratio of sucrose to water of the original volume. taking this ratio and multiplying it by 100 (for 100 ml, i wanted a nice small easy to test sample) gives u 12.69 which is the grams of sucrose needed to recreate the ratio of sugar to water in the initial 1.89 liters of H2O. So I did this and measured it on the hand held refractometer and found this to be a value of 1.076 OR 100% salinity! apparently the recipe knew this ratio of sucrose to water would be 100% salinity.
So then I measured a sample of GAB060807AMB1 with the refractometer today. I got a reading of 1.053 or 70% as the final salinity. Subtracting 70% from 100% equals a 30% reduction in sucrose meaning 30% has been converted to alcohol. Typing these intial and final refractomter readings with the temperature during fermentation into an online calculator gave me an abv of 3.0%!! YEAH!! can't wait to work with all this some more and get to where I am making 6.0% abv.