This is for those of you who aren’t super comfortable with spreadsheets (and I don’t blame you) and would prefer to have a much easier solution. I spent waaaay too much time getting real granular (no sugar pun intended) this morning creating a handy webapp that will now create a perfect 1:1 or 2:1 syrup from any liquid, which now includes liquid sugars such as honey, agave syrup, maple syrup, etc!
Just plug two numbers into the site (you’re still going to need a cheap digital scale and refractometer) and it spits out all the information you need in order to make your syrup. Easy peasy! And as a bonus, and especially for all of us working bartenders out there, it’s formatted to be super legible and easy to use (with wet fingers, naturally) on your phone while you’re at work.
Take a look at https://syrupmath.com/ and let me know what you think!
Hi Jeff,
Your blog (and book) have helped me so much in my development as a bartender and drink maker. Quick question, is there a way to use your calculator (or similar) to figure out how much honey one would need to use to bring a syrup up to a desired Brix level? I’m trying to make a honey and golden beet Bee’s Knees.
Thanks!!
Hey Paul! That would require another input field that takes into account the brick of your honey and calculates the syrup accordingly. This is more functionality than I plan on adding to this calculator, since it’s such a specific and – quite frankly – rare scenario. But I would encourage you to consider building a spreadsheet for yourself that does just this!
Another method would be to consider adding your ingredients to your honey first, and then using the Universal Syrup Calculator to determine how much *water* you need to add. Good luck, my friend!
Suggestion: where it says “Brix of juice”, make that a link to https://en.wikipedia.org/wiki/Brix since some of us have never heard the word “Brix” before 🙂