Wondering what common practices other use for determining total ABV on melomels that have fruit go right into primary.
As we can easily take a SG gravity reading of just the honey and water, or even with the fruits initially added, the measured SG would not reflect the actual sugar content, taking the sugars from the fruit into account.
So a SG minus FG reading for ABV wouldn't exactly be accurate.
As we can easily take a SG gravity reading of just the honey and water, or even with the fruits initially added, the measured SG would not reflect the actual sugar content, taking the sugars from the fruit into account.
So a SG minus FG reading for ABV wouldn't exactly be accurate.
