Do acids from a mixed bacteria and yeast ferment affect the specific gravity reading? I am having a hard time figuring out if I can accurately measure alcohol in a brew that has all these extra things like bacteria and acids.
Do acids from a mixed bacteria and yeast ferment affect the specific gravity reading? I am having a hard time figuring out if I can accurately measure alcohol in a brew that has all these extra things like bacteria and acids.
even if the ph is around 3-3.5? would that still be low relative to the water/sugar/alcohol?
Enter your email address to join: