Not a "tsp" guy myself. Prefer scales. But most of my tanks are 60L or more so my 0.5 gram accurate scales were fine in most cases. But I have a few smaller demijohns for "extra" wine after racking. Some quite tiny down to 7 L.dissolve 1/4 tsp K-meta in 5 Tbsp water. Add 1 Tbsp to each 1 US gallon/4 liter batch. For 3 L carboys? I'd go with 2-1/2 tsp per container.
While exposed to metric in HS, I learned to go full metric at good old UCLA where I did my BS (in the last century....). No course in Chemistry uses anything but metric. Even in the USA. Never looked back. Because everything is base ten. So easy.you are quite right.
However, over half the forum membership is American,
Two points:it's highly likely everyone has measuring spoons.
The problem is when one starts to convert between systems. Avoid all but the most necessary conversions! That causes all the confusion. I can work equally well in either metric of imperial system, but even after 30 years using metric, I still get confused if try translating on the fly. So I simply don't. I work in one system or the other in any project from start to end, and avoid in process converting between them. (I may need to do some standardized conversion at the start, but stick with that from then on).Additionally, this translates into whatever units are used.
You took my quote out of context -- in the USA everyone I know who cooks, has measuring spoons and cups. Even those that don't cook often have them ... although the dust on them can be quite thick!1) Weirdly... I don't have measuring spoons.... Nor does my wife, who is a great cook. She uses a "palm" measure system. Experience works for her.
I was only referring to my house. So not taken out of context, simply limited my comment to my own very narrow context (which is why I said "weirdly"). And I meant it literally in our case.... we do not have them. Not even stuck in a back drawer covered with dust. We simply do not have them. Period. All cooking is by experience and by taste and guesstimate. Not a rebuff to your comment, simply stating... well... we might be weird.....You took my quote out of context -- in the USA everyone I know who cooks, has measuring spoons and cups. Even those that don't cook often have them ... although the dust on them can be quite thick!
another test is sniff it, if it still burns like SO2 putting fresh SO2 in doesn’t make any difference.They have K -meta in them to sanitize (standard). Can I rack wine into them for aging, skipping the camden addition?