This has been bothering me for years. I'm sure it can be done but every time I do a search it's always original gravity this and final gravity that. All I want to do is have a rough estimate of how much alcohol is in a concentration based on weight. Assume water/sugar mash. How do you do it?
I've been doing research about making alcohol, and I can't find much involving how much alcohol wild yeast can produce before stopping. I'm just wanting to make pure alcohol and vinegar for chemistry reasons, so I'm not worried about taste. I want to use wild yeast more or less because I want to be able to do it that way. If you have one, please give me a source. Thanks for any help in advance. Also on a side note, …
Low/non alcohol beverages are probably more popular than ever before with most major brands and many craft brewers now selling products in this category. I know there are ways to make low-ABV beverages quite easily, but what about reducing the alcohol after fermentation? Is this something that a typical home-brewer could achieve or does it require techniques and equipment that are realistically not feasible?
I've got a formula for calculating ABV (alcohol by volume) from several different sources on the Internet: ((76.08*(OG-FG)/(1.775-OG))*(FG/0.794)) It works just great, but it's not the easiest one to remember. Are there any other formulas out there?
Not exactly a beer homebrew question but... I heard from many people that drinking 70-96% alcohol (not rubbing alcohol but distilling grapes). For example Cyprus traditional drink zivania is made by distilling grapes and the first few batches are pure alcohol that they say is good only for cleaning because of the toxins it has is bad for your health and also can get you blind. On the other hand, in a lot of liqueur recipes, like limoncello, they use …
I am making Limoncello, I have added 8 lemon zests to 1 liter of 96% alcohol and put everything in a big glass container. After 1 month I started making the real liqueur by diluting the alcohol down with a sugar syrup. The sugar syrup consists of a dilution of 800 grams sugar in 1 liter of water. I've put the big container on a scale, used the tare button to put it to zero. In all my silliness I've …
So, I'm bottle conditioning. Went back to my high school days to compute the grams of sugar I need to add to get a specific volume of CO2 per gallon (because I do such small batches). What I'm wondering is, when I'm computing (however accurately) the volume of CO2 that's going to be produced for carbonation, can I say something about how many points ABV it will change? For example, what ABV does a 5% beer with enough sugar for …
I'm planning to make an homemade liqueur, like Limoncello, but with oranges. To begin, I've added orange zests to 500 grams of 96% alcohol. Now, I'm puzzled about the sugar syrup. In the beginning I thought that 500 grams of alcohol + 500 grams of water + 500 grams of sugar = 1.5 liter of liqueur at 33% of alcohol. After some research I learned it's not that simple. I should consider density, convert mass to volume, and probably something …
Ok so I'm making some hard alcohol from a sugar-wash. I used too little yeast and fermentation ended up halting at like 7% ABV, it then stood around for like a week and a half till I got the new yeast. I freeze distilled most of it after it finished, hopefully at around 13% but can't tell because I added some water with the new yeast, used a sterile syringe and distilled water. Because I used a new container and …
This might be a silly question but how do I reduce the alcohol content in my home brew cider. I have done two tests and they are coming out about 8% for the cider. I would like to bring it down to about 4-5%
About 4-5 days ago I crushed up 2lbs of grapes and added a cup of sugar and a couple sliced oranges and lemons and a thick slice of bread to a glass jug. Covered the lid over the top with a towel and the lid on top and have been letting it sit now for around 5 days. Today I decided to taste it. It doesn’t taste half bad. What’s the current alcohol content would you estimate given these conditions? …
I recently bought an inexpensive little hydrometer in the goal of roughly measuring the alcohol and sugar content of my home-brewed kombucha. I didn't think too hard about the methodology of this process until it actually came with its instructions. In the end (if I understand it correctly), it seems that the process of estimating alcohol/sugar content via comparison of starting and ending specific gravities operates under the following idealized assumptions: The starting measurement deviates from a specific gravity of …
We can have the same ABV with diferents gravities. My reading for watermelon wine is: 1.064 0.997 =8.79% However I found some recipes with readings like this to the same type of wine. 1.090 1.023 =8.79% So I would like to understand the influence in the final product of starting with an higer vs lower gravity. I know the first example will be more dry than the second. What can we conclude more from the readings above?
I created a lemon/ginger/carrot mead and started with SG 1.120. I used a mead calculator (https://gotmead.com/blog/the-mead-calculator/) to factor in the sugars in the carrot. However, the fermentation got stuck and the SG was 1.002 — completely dry. I expected the yeast to eat the shredded carrot, but alas, yeast are not piranhas; they have no teeth. I added one pound of honey (and 1/2 tbsp. Fermax and 1 tbsp. calcium carbonate) and stirred. It is bubbling once again but how …
Made my second batch of ginger beer the other day, and not sure if different sugars perhaps produced a little more alcohol.. For my first batch, I used 2 cups of pure cane sugar and 1 packet of dry champagne yeast from red star to yield ~1 gallon. I let the bottles sit at room temperature for a little more than a day, then I dropped them in the fridge. For my second, I doubled the batch, but instead of …
So I am into making kombucha at home: I made a SCOBY, grew it, and I have successful kombuchas. My normal recipe makes a "ginger kombucha", pretty much kombucha with sugar and ginger. It disappears after around a week. However, I decided to make a plain batch: kombucha and just kombucha. It's been in the fridge since the first of February, getting drunk every now and then. I tasted it today (~45 days) and it smells / tastes slightly reminiscent …
I would like to make a high ABV mead, and plan to divide the honey into 3 or 4 increments for the yeast. This has to be done so that the yeast are not under stress from osmotic pressure. However, I don't know how to calculate ABV if I am lowering and raising the gravity. How would one calculate the ABV?
I seem to be the king of low alcohol beer! I have just brewed the “Make Your Own American IPA” from the Range. It started fermenting (quite aggressively) within a day. I left it for approx 14 days until I added the hops and at 21 days I tasted it. The instructions say that you can bottle it “once it no longer tastes sweet” or in other words I guess when all the sugar had turned to alcohol (to quote …
I experimented with turning a regular bock into an Eisbock. My bock had an OG of 1.088 and a FG of 1.014 (for an abv of ~9.5%). I froze that bock to varying degrees, and pulled the unfrozen liquid out, letting the ice thaw and refreeze. My "best" result had a gravity of 1.032, the "worst" result had only 1.006 (end of the experiment). How do I calculate the alcohol by volume in those freeze-distilled beers?