Tony Scott
Member
- Joined
- Oct 4, 2018
- Messages
- 13
- Reaction score
- 1
Good day!
I made a 5 batch of cider using juice where I measured an adjusted OG at 1.050. The sample of juice I measured was from a 5 gallon batch BEFORE I added 2 lbs. of honey. I then pitched it with Grand Cuvee yeast.
From what I have read, you are supposed to add .035 to the OG for each pound of honey. Is this is as simple as adjusting my OG from 1.050 to 1.120?
The adjusted finished gravity was .997 so using the pre-honey adjusted OG of 1.050, I got 6.96% ABV. With the honey-adjusted OG of 1.120 I got an ABV of 16.14% which seems a little whacky to me.
I know that yeast tear through honey and the champagne yeast is aggressive, but this seems off the charts! What do you guys think?
Thank You,
Tony
I made a 5 batch of cider using juice where I measured an adjusted OG at 1.050. The sample of juice I measured was from a 5 gallon batch BEFORE I added 2 lbs. of honey. I then pitched it with Grand Cuvee yeast.
From what I have read, you are supposed to add .035 to the OG for each pound of honey. Is this is as simple as adjusting my OG from 1.050 to 1.120?
The adjusted finished gravity was .997 so using the pre-honey adjusted OG of 1.050, I got 6.96% ABV. With the honey-adjusted OG of 1.120 I got an ABV of 16.14% which seems a little whacky to me.
I know that yeast tear through honey and the champagne yeast is aggressive, but this seems off the charts! What do you guys think?
Thank You,
Tony