Base-dose planner

Ingredients

up to 6

TA source

Table values get the skill's 0.9 discount (proxied TA).

Target

Jar

Target pH

cold

Base

Potassium is a beer cation already; sodium bicarbonate works but adds sodium. Never calcium hydroxide on pectin-rich purée.

Standing correction

meq per 100 g of mixture, added to the solve. Comes from three consistent deltas in the log; 0 until then.

After the first pass

Measured pH

after 80 % of the dose

Log key

fruit or mixture name

The log lives in this browser only. Export it to keep it.

Brix and water activity

Entry

Reducing sugar

Sucrose

Amino / collagen

g added

Fruit sugars count here too; the skill's ingredient table gives RS and sucrose per 100 g. Base mass is taken from the dose above at 0.39 g solute per g KHCO₃.

Aim

°Brix, band 60–68

Sucrose share

% of sugar still sucrose after inversion

Small solutes present

They depress a_w more than the sugar mapping predicts; the band is widened by 0.02.

Base dose

Mixture native pH

–

predicted, cold

Total TA

–

meq in the mixture

Base to target

–

meq

Base mass

–

Fraction of TA neutralised

–

no flat factor is right

First pass, 80 %

–

g, then measure

Reduction and hurdle

Brix, lower bound now

–

°Brix

Mass at aim

–

Water to remove

–

g, upper bound

a_w at the aim

–

band, growth min ~0.93

a_w now

–

band

Hurdle

–

Predicted against measured

Date	Key	Native	Target	Predicted	Measured	Offset meq/100 g

No entries yet. Dose 80 %, measure cold on a thin smear, enter the pH above and log it.

A planning aid. The pH probe and the refractometer are the authority; log what they say. The solve reproduces the fruit-maillard-prep skill's prep_calc.py; where they disagree, the script is right and this page has a bug.