MrFoodScientist
Well-Known Member
So I'm fairly new to the fermentation side of sodamaking, and I've had some questions on how much alcohol is really created.
I bought a hydrometer to get the hang of things and used Andrew Schloss's honey fermented soda recipe which is basically 3 cups of honey in a gallon of water to start.
My OG was 1.086 at 70°F (Taken in the jug I mixed it in)
Fermented for about 48 hours, bottles were hard so into the fridge they went overnight.
Popped one open after overnight refrigeration, shook it up to decarbonate as best I could. It still had some bubbly taste, but there didn't seem to be bubbles clinging to the side of my tube or the hydrometer.
My FG came out to 1.025 at 45°F (taken in the tube)
Ummm... that can't be right. Even with temperature conversions I'm coming up with around 8%ABV
Any thoughts on what I'm doing wrong?
I bought a hydrometer to get the hang of things and used Andrew Schloss's honey fermented soda recipe which is basically 3 cups of honey in a gallon of water to start.
My OG was 1.086 at 70°F (Taken in the jug I mixed it in)
Fermented for about 48 hours, bottles were hard so into the fridge they went overnight.
Popped one open after overnight refrigeration, shook it up to decarbonate as best I could. It still had some bubbly taste, but there didn't seem to be bubbles clinging to the side of my tube or the hydrometer.
My FG came out to 1.025 at 45°F (taken in the tube)
Ummm... that can't be right. Even with temperature conversions I'm coming up with around 8%ABV
Any thoughts on what I'm doing wrong?