Alcohol Blending and Accounting Volume 1: U.S. 60° F. Gauging, Blending and the International Alcohol Tables
Both Alcohol Blending and Accounting books were written to document the methods and procedures that make up the Alcohol Blending Software program.
Alcohol Blending and Accounting Volume 1: U.S. 60° F. Gauging, Blending and the International Alcohol Tables. 243 pages, ISBN: 978-1-7320124-0-0.
This book is a compendium, cookbook and formulary of alcohol blending procedures, tables, and methods. It begins with basic gauging, accounting, rectification and distillery management procedures in the context of the United States 60°F (TTB) blending regimen. It then applies those procedures to other calibration temperatures (primarily 15°C and 20°C) using the International Alcohol Tables’ General Formula and metric units. Alcohol blending has been extensively studied and reported upon but the sources stretch back over a century and have been added to piecemeal. This work has gathered together many dozens of formulas and procedures into a two-volume reference work with adequate citations to the original sources for verification. Every procedure has been constructed as a spreadsheet and tested to the limits of its performance. The progression of methods and procedures tracks the author’s education and progress from generally serviceable and simple procedures to more refined and exact methods. The text is mostly an exegesis of what arithmetical operations are taking place in the diagrams; accordingly, it is not an easy book to read. Apart from the first sections, it is a reference work for formulas that are needed to accomplish specific tasks. Prospective readers should examine the extensive table of contents to see whether Volume 1 or Volume 2 will best suit their needs. Volume 2 is a self-contained examination of multi-calibration temperature blending based upon metric methods and the IAT formulas. Volume 2 also examines the three-body problem of blending alcohol, water and sugar to obtain desired alcohol concentrations and sugar densities.
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Introduction to Volume 1
This is a reference book or textbook of alcohol blending procedures, formulas and the tables needed to operate them. As such, it is not an easy book to read. From a commercial standpoint, no distillery needs to use or apply all of the algorithms described in this book, but they’re all here. It is good to know that these things exist, but there’s no need to worry about all of them. There is text, commentary and advice but mostly the book is a series of mathematical procedures set out to demonstrate various blending formulas. It is in effect the users’ manual to the Excel workbook and software (ABS Software) that I developed to simplify the execution of these procedures and to document them so that others could reproduce them independently. I’ve tried to make the material readable, but the subject is quite technical and one has to follow numbers and text at the same time by referring to the numerous spreadsheet diagrams that are explained.
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My self-education in this area allowed me to identify many of the procedures that have been used over time to gauge and manipulate alcohol; each has its strengths and weaknesses. I ended up reproducing all of these procedures and finding which ones would do what, and to what degree of accuracy. Eventually I learned to master the methods devised by the International Organization of Legal Metrology and published as the International Alcohol Tables and the General Formula which was used to create those tables. By modifying the application of the formula, I was able to build accurate tables at any calibration temperature and also to solve, without using tables at all, using a nonlinear reduction process. The question then became whether to publish the older methods, or to just publish the final methods derived. My conclusion is that all of the methods described do work, within their parameters of accuracy and refinement, and this will provide a comprehensive compilation