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For those interested these folks offer many different fruit and grape concentrates available for purchase in 5 gal pails. I inquired about the Concord Grape and Blackberry concentrates and was quoted the following;

MOQ pricing as follows;

- Kosher Concord grape jc 68 brix $37.34/gal
- Non-kosher Concord Grape JC 68 Brix $35.3/gal
- FOB IL, frozen 5 gallon pails.
- Usually for 1-2 pail orders we'll ship fedex or ups overnight, and there's a $35.00 shipping carton fee.
- FedEx standard overnight for 1 pail is $251.00
- FedEx ground for 1 pail is $37.84 - 2 business day eta transit time.

When asked about reconstitution rates the reply was;

Concord Grape Juice Concentrate : 1 part 68 brix concentrate plus 4.33 parts water which will bring you to >16.00 brix juice.

Blackberry Juice Concentrate: 1 part 65 Brix concentrate plus 7.24 parts water which will bring you to >10.00 brix juice.

Larger quantities are available.

Just thought I'd share..............

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## Comments

Spot on

Floors me how expensive fruit is, and how expensive the distillate would be.

Go to the store and find a bottle of apple or plum brandy for $30.

Almost seems like you need to own the farm to stand any chance at making money.

Or live somewhere where they give away ugly (unsellable) fruit to get rid of it.

I'm more like I am now than I was before.

Just passing on info I thought others may find interesting. I grow my own fruit. I'm silly that way.

Any chance you could share your formula or the spreadsheet? I'm currently trying to work out how to do juice and liquid sugar dilutions.

It looks like you've got it sorted.

Thanks

I have linked hightest's sheet a few times, it does all that.

Thanks @cotherman.

The original link no longer works. I found the sheet here: Honey.xls @ Google Drive

Now to work out how to drive it to do what I want - not to mention convert to metric ;)

I don't follow, if you know the Brix, and the weight, you have everything you need, don't you?

1 Brix = 1 gram of "sucrose" in 100 grams of liquid

So if you have 1000 grams of a 50 brix solution, and you want a 25 brix solution, just add 1000 grams of water.

Then there is the old dilution formula from chemistry:

C1V1 = C2V2

where C = concentration and V = volume

plug in known values

isolate and solve for the unknown

use consistent units and they will resolve themselves in the solution (pun intended).

from above (for simplicity, where 1g of water = 1mL of water)

50 brix x 1000mL = 25 brix x V2

V2 = 50,000 brixmL/25 brix

V2 = 2000mL

Add enough water to V1 (1000mL) to increase the volume to V2 (2000mL) and your new solution will have the desired concentration - 25 brix

With more concentrated initial solutions (50 brix is some pretty gooey shit) replace V with M (where M = mass) for better accuracy, as grim did above. (weigh your liquids instead of measuring them in volumetric containers)

M1 = 1000g,

M2 = 2000g

I use C1V1 = C2V2 when I miss the desired starting gravity for my mead and sugar wash ferments (not all honey or cane juice is created equal), e.g. I want to ferment starting at 1.070, but I mixed up a 1.090 must. How much water do I need to add to the must to dilute it down to 1.070?

If it is a batch of honey or cane juice I have not worked with before I will intentionally mix a higher gravity must, and then fine tune to the desired starting gravity by diluting.

FWIW gin made from a honey base spirit is PFG.

I'm more like I am now than I was before.

nice spreadsheet

Thanks guys.

I'm asking as I'm reworking a liqueur recipe to use liquid sugar and juice concentrate instead of granular sugar and juice. I need to determine:

Once I have those answers I can then work out the actual volume of water to add (ie amount needed to dilute concentrate - the amount that's in the liquid sugar)

I have used 2 methods to determine 1 & 2 (brix =g/ml and mass=volume/density) as well as 2 methods to perform 3 (c1v1=c2v2 & pearsons square). In both cases the different methods provide the same result which is comforting.

I found several online calculators which provide the same results for 1&2 eg Calculator for sugar concentrates dilution

However winemaking calculators @ WineBusiness and Winemaking Calculators @ VinoEnology both give approximately the same result which differs to the other approaches.

The fermcalc app gives another result as does the brix calculator app. Interestingly this last one shows that a 70.5 brix solution contains 0.952kg/l sugar which is a lot different to the 0.705 kg/l I expected.

For the time being, i'm going to ignore the results from the online calculators and the apps, but i am curious why they give different results.