Grod1
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- Feb 3, 2015
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So a few weeks ago a co-worker of mine pulled a 5 gallon bucket of imperial stout wort before the boil it was left with a cheese cloth over it. it was 1.065. I decided to bring it home and boil it because fermentation seemed to have stopped.it was at 1.026 as i am bringing this up to a boil i think to myself doesn't alcohol boil off above 173°F? I did a quick search and found a quote that said "Water and alcohol form an azeotropic solution. You can't boil all of the alcohol out of the water. I believe you can only get down to about 4 percent alcohol using a simple boil "
great so i have at least 4% remaining
on top of that if i continue to sour/funk this i can add brett and get down to 1.000 and gain an additional 3% abv
I added 2# of sugar to the boil so that will add 3% abv.
I think im looking at at least 10%abv the post boil gravity is now 1.060 in the carboy.
So how do i determine how much alcohol is boiled off during boil.
sorry for the wall of text, thanks in advance if anyone wants to take a stab at learning me something.
great so i have at least 4% remaining
on top of that if i continue to sour/funk this i can add brett and get down to 1.000 and gain an additional 3% abv
I added 2# of sugar to the boil so that will add 3% abv.
I think im looking at at least 10%abv the post boil gravity is now 1.060 in the carboy.
So how do i determine how much alcohol is boiled off during boil.
sorry for the wall of text, thanks in advance if anyone wants to take a stab at learning me something.
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