Sources

How to read this page

Daily Libations is an operator tool. Models are calibrated for repeatable service decisions, then checked against published references. Where industry practice diverges from lab conditions, we favor practical bar performance and document the assumption.

Core Math Models

• Dave Arnold — Liquid Intelligence

  Dilution framework used for stirred/shaken modeling assumptions.

• Engineering Toolbox — Ethanol/Water Freezing Point

  Reference table used as an external check on ethanol/water freeze-point behavior.

• J Food Engineering — Freezing Point Modeling (DOI)

  Fruit-juice freezing-point model reference used as an external check on sugar-composition effects.

Bar Math Tools (Cost, Carbonation, ABV, Sweetener)

• CRA — Canadian Alcoholometric Table (1996)

  Density vs ABV anchors used for ABV blender volume-correction interpolation.

• Brewery.org — CO2 Volumes & Pressure Formula/Chart

  Force-carbonation pressure relation used in carbonation calculator outputs.

• Codex Standard for Honey (CXS 12-1981)

  Honey solids/moisture composition baseline for sweetener and syrup assumptions.

• CFIA — Canadian Grade Compendium Volume 7 (Maple)

  Maple syrup soluble-solids (Brix) standard used for conversion defaults.

• PMC Review — Sweetness and Fructose/Glucose Context

  Relative sweetness context for liquid sweetener swap heuristics.

Citrus, Super Juice, Acid Work

• Kevin Kos — 8x Super Juice

  Super juice workflow and peel-to-acid/water multiplier baselines.

• Kevin Kos — Grapefruit Super Juice

  Grapefruit-specific acid profile and optional MSG guidance.

• MDPI Horticulturae — Citrus Acidity Ranges

  Order-of-magnitude checks for lemon/lime acid ranges.

• Journal of AOAC — Composition of Pineapple Juice

  Primary composition ranges (including acidity as citric acid) for pineapple juice.

Measurement & Validation References

• Mettler Toledo — Brix Definition

  Canonical Brix definition (1 g sucrose per 100 g solution).

• AOAC Journal — Organic Acids in Fruits/Juices

  Cross-check for citric/malic content ranges in produce.