Asali Society: A Sweet Spot for Violence Prevention: Following the data

The University of Vermont Business of Craft Beer School is not about teaching us how to brew. They assume the students know the basics of brewing before getting into the business! I am learning the basics of making mead from my friend Julie Nitschke and from many different sources on the web. Percent alcohol is always of interest. I found a calculation to turn the Specific Gravity readings into an approximate estimate of the percent alcohol at https://www.instructables.com/Measuring-Alcohol-Content-With-a-Hydrometer/ They have a nice clear description of the whole measuring process. They explain: ‘For an approximate estimation, the magic number is 131.25. Your percent alcohol can be given by the formula: ABV(%) = (Initial Gravity - Final Gravity) * 131.25. So if your initial gravity was 1.108, and your final gravity was 1.041, your beer is approximately 8.79% alcohol by volume.’ The carboy holding Mead 2 for 100 days. Note the yeast at the bottom. Small bubbles stil

    Asali Society is developing beverages - meads, liqueurs, sodas and juices - made of honey and indigenous fruits. We are developing recipes using delicious, amazing, nutritious, under-valued indigenous fruits such as marula, mtandamboo, mbungo, and mtopetope pori. Table. Indigenous Renewable Plant Resources to be used by Asali Society Meadery   Name of plant English Swahili Part of plant to be used Adansonia digitata Baobab Mbuyu Seed powder Carissa spinarum native currants Mtanda-mboo Fruit, leaves Saba comorensis Bungo Mbungo Fruit Kigelia africana Mwegea Sausage Tree Fruit Sclerocarya birrea Marula Mgongo Fruit Tamarindus indica Tamarind