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Volume is measured in imperial gallons, quarts, pints, fluid ounces, fluid drachms, and minims. The imperial gallon was originally defined as 10 pounds (4.5359 kg) of water in 1824, and refined as exactly 4.54609 litres in 1985. Traditionally, when describing volumes, recipes commonly give measurements in the following units:
The reputed quart was a measure equal to two-thirds of an imperial quart (or one-sixth of an imperial gallon), at about 0.7577 liters, which is very close to one US fifth (0.757 liters). The reputed quart was previously recognized as a standard size of wine bottle in the United Kingdom, and is only about 1% larger than the current standard wine ...
It is used in some Commonwealth countries, and until 1976 was defined as the volume of water at 62 °F (16.67 °C) [5] [6] whose mass is 10 pounds (4.5359237 kg). There are four imperial quarts in a gallon, two imperial pints in a quart, and there are 20 imperial fluid ounces in an imperial pint, [4] yielding 160 fluid ounces in an imperial gallon.
A carboy, also known as a demijohn or a lady jeanne, is a rigid container with a typical capacity of 4 to 60 litres (1 to 16 US gal). [1] [2] Carboys are primarily used for transporting liquids, often drinking water or chemicals. [3] They are also used for in-home fermentation of beverages, often beer or wine.
In 1824, the British Parliament defined the imperial gallon as the volume of ten pounds of water at standard temperature. [2] The gallon was divided into four quarts, the quart into two pints, the pint into four gills, and the gill into five ounces; thus, there were 160 imperial fluid ounces to the gallon.
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[a] Originally defined as the volume of 10 pounds (4.54 kg) of distilled water (under certain conditions), [b] then redefined by the Weights and Measures Act 1985 to be exactly 4.546 09 L (277.4 cu in), the imperial gallon is close in size to the old ale gallon.
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