0.14 and 0.86 are the relative proportions of alcohol / water in the wine. 0.8 and 1.0 are the gravities of each. so i try to calculate the gravity of the wine with literally zero sugars. i'm assuming the difference is residual sugar (0.990 - 0.972), but i'm not sure, although there will be 'some' sugar, not zero i assume.Both a 7% and 14% cider will ferment to ~0.998-1.000. They'll start at different original gravities, but the yeast will take them both down to totally dry, no residual sugar, given the ABV doesn't surpass the yeast's alcohol limit.
I don't quite follow your math in the first post.
0.8 and 1.0 are the gravities of each
specific gravity. there's no units. 0.8 is an estimateOn what scale? What unit?
i was looking to see why though. you calculated yourself sg for water and ethanol. so if final gravity is higher why can't we assume the difference is mostly due to residual sugar? and that difference gives a measure of the sugar?If I go into the lab and mix 13.8% absolute ethanol with 86.2% distilled water it will have a specific gravity of 0.9724. 5.3% ethanol in water will be 0.9894. How much sugar is in each of those solutions? I don't think you can do what you're trying to do without more data than just final gravity and ABV.
Because sugar and alcohol are not the only things that contribute to specific gravity?so if final gravity is higher why can't we assume the difference is mostly due to residual sugar?
sorry, i missed that post i will read now (yes, i did seek generally and couldn't find)Because sugar and alcohol are not the only things that contribute to specific gravity?
Did you read the thread I posted a link to? Do you know what the original gravity of your cider was?
yes, i have og = 1.103Because sugar and alcohol are not the only things that contribute to specific gravity?
Did you read the thread I posted a link to? Do you know what the original gravity of your cider was?
I think US.will it be imperial gallons in those formulas?
i don't know that. it was part of a wine kit. a youngs cabernet sauvignon or something.If your OG was 1.103, then your ABV is actually closer to 15% than 14%. What is the nominal alcohol tolerance of the yeast you used?
i don't know that. it was part of a wine kit. a youngs cabernet sauvignon or something.
OG was 1.103 (#16). He doesn't know what yeast he used.Without the OG, how did you determine that the ABV is 14%?
yes. some cheapo youngs stuff. and the yeast package had some nutrients.I don't know if it's always safe to assume that any given yeast will ferment all the way to it's stated alcohol tolerance. Your apparent attenuation is >100% but your actual attenuation is <90%. Did you use any nutrients?
ah! vikeman....you posted the apparent/real attenuation equations....is it giving per imperial gallon or US?Without the OG, how did you determine that the ABV is 14%? If the answer is "that's what the kit said it would be", I wouldn't necessarily count on it.
ah! vikeman....you posted the apparent/real attenuation equations....is it giving per imperial gallon or US?
((QuasiFG -1) x 1000) / 46.21 = Lbs Sugar Per Gallon Approximate
thread link
ooh. worse numbers!U.S.
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