Salt in brine

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Tom
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Salt in brine

Post by Tom » Sun Dec 06, 2015 20:19

Trying to wrap my head around the salt required in a specific wet brine and it's ratios. I read that a salinometer is required if you want to make precise brine. I have a specific gravity hydrometer could this be used to measure the salinity of salted water? Tom
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DiggingDogFarm
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Post by DiggingDogFarm » Tue Dec 08, 2015 00:24

Yes, a specific gravity hydrometer can be used.
I have a spreadsheet file (.xls) with the conversions to share if you're interested.


~Martin
Tom
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Post by Tom » Tue Dec 08, 2015 13:39

Martin that would be great. My hydrometer is a 60 degree model. Tom
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redzed
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Post by redzed » Thu Dec 17, 2015 18:34

Below is a link to a really great illustrated video lecture on the fundamentals of brining. It helped me in a better understanding of the science behind brining. I am also going to try equilibrium brining for the first time so finding this was timely. This is a very useful resource.

http://stellaculinary.com/podcasts/vide ... videothree
Tom
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Post by Tom » Fri Dec 18, 2015 20:05

Redzed I watched all the videos and they were very informative. Now all we need is a calculator to input all the necessary ingredients and presto done. Now come the nitrites and nitrates into the formula. I still think a dry rub would be superior for imparting flavor vs wet. Tom
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Post by Tom » Sat Dec 19, 2015 01:54

For those of you that use a Hydrometer for their beer making and other things this site translates/instructs how to use and read the meter to read the salinity of a brine.

http://galvbay.org/docs/WMT%20web%20fil ... Manual.pdf
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