Twelve percent
of what, exactly?
Recipes state salt against different totals and almost never say which. On a garum of 1,000 g meat, 300 g koji and 200 g water, “12%” can mean 120 g, 180 g or 204.5 g of salt — a final salinity anywhere from 7.4% to 12.0%. Cellar Math shows every reading side by side and converts between them, then keeps the batch from its first day to the last jar in the larder.
Thirty calculators, in nine groups
Salt and brine, koji, vinegar, kombucha, sourdough, mead and cider, bean-to-bar chocolate, natural dye and conversions. Each one explains how it works and where its numbers come from. The koji, garum, titration and bean-to-bar math had no equivalent on Google Play.
Bean to bar
A formulator that shows cocoa, fat, sugar and milk solids as you build the bar, solves for cocoa butter to hit a fat target, warns when a batch may be too thick for a melanger, and gives tempering temperatures.
New to it? Start from a recipe
From sauerkraut, dill pickles and kimchi to miso, garum, kombucha, mead and dyed wool. Each fills in its own calculator with the steps, where they come from and a plan of checks. A first batch is sized for one jar.
A jar at the back of the shelf still knows what it is
A miso can sit for three years. The cellar holds every batch on that timescale; when one is done it moves to the larder, where it is counted rather than forgotten.
The cellar
Every batch in one place with what is due, on a timescale measured in seasons rather than days. Each batch keeps the numbers it was made with, a plan of checks drawn from the sources, and a journal of readings, notes and photos.
The larder
How many jars are left, which space they are in, what is open and who got some, with an eat-by date where the source gives one. Canned and bought jars go there too, and cultures, rennet, spores and yeast are logged as supplies with their use-by dates.
How a batch goes
Work out the numbers
Salt, acid, sugar, fat or dye by weight, with every reading of the percentage shown.
Save it as a batch
The formula is frozen with the batch, so editing a recipe later never changes an old one.
Watch it, and log it
Checks that notify you, readings charted over time, and a brew log for anything fermenting to alcohol.
Into the larder
When it is done it becomes jars on a shelf, counted down as they are opened and given away.
A brew log for mead and cider
Every gravity reading with the alcohol so far and apparent attenuation, and a note when the same reading three days apart says the gravity has settled — along with what it means if it has stalled instead.
Labels for the jar
A label ties the jar on the shelf back to its batch. Label designs, labels of your own for a can, a gift or a bought jar, and Avery sheets from address labels to 2-inch lid rounds are the Pro side of the app.
Free to make things, Pro for labels and selling
Everything for making things is free, with no limits. Pro covers labels — for a gift, a bought jar or a sanitizer bottle as much as for a market stall — and the tools for selling what you make. It is a one-time purchase, and there is no trial: each Pro tool works three times free, with no time limit.
| Price | $12.99 one-time |
| Pro unlocks | Label designs · labels of your own for anything · Avery label sheets with a QR code · product label text · costing and a yield planner · batch record PDFs |
| Free first | Three uses of each Pro tool, with no time limit |
| Always free | Every calculator, batches, recipes, the larder, charts of readings, recipe versions, two batches side by side, your own ingredients and presets, the melanger run timer, reminders and export |
The details
| Salt and brine | Dry salt by weight, brine strength, equilibrium brine, and spoons or cups of salt in grams for your brand |
| Koji | Miso, shio koji, shoyu brine, koji garum, fish sauce, and koji spores from your packet's rate |
| Vinegar | A planner from wine or cider, acidity by titration, acid kit readings, standardizing NaOH, and diluting to an exact strength |
| Kombucha and sourdough | Sugar, tea and starter liquid for any batch size; baker's percentages with true hydration, and a starter feed that makes just what a recipe needs |
| Mead and cider | Honey for a must, the alcohol a juice will give, sugar for bottle carbonation, and ABV from a refractometer or a hydrometer |
| Chocolate | A bean-to-bar formulator with tempering temperatures and a melanger run timer |
| Natural dye | Mordant, dye and modifier amounts by weight of fibre |
| The cellar | Batches with frozen formulas, plans of checks, reminders, journals with photos, charts and recipe versions |
| The larder | What is left, where it is kept, what is open, who got some, spaces and supplies |
| Platform | Android · com.jdcap.cellarmath · works offline, no account |
| Status | 1.5.1, in closed testing on Google Play |