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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Finishing a Saison with Sugar
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Old 08-18-2010, 10:31 PM   #1
scottbutchart
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Default Finishing a Saison with Sugar

After listening to The Jamil Show's podcast on Saisons, I'm curious about a cane sugar addition after about 65% attenuation. With an OG of 1.060, and hoping to finish at 1.005 or so, I'm pretty sure I'll need the sugar to get it down this low. How can I calculate my ABV after this sugar addition? Has anyone else tried this method to finish off fermentation? I see a lot of brewers having an issue with getting it down low enough to where they're happy, but I haven't seen anyone trying this in the forums.

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Old 08-19-2010, 12:20 AM   #2
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I did this with a Saison I have in primary right now. I added 1lb of sugar after seven days in primary. If you have brewing software it's easy to calculate the ABV. Start a new recipe with the same volume and only add your sugar to the recipe to get the gravity for the sugar by itself. Add that gravity to your measured original gravity and you can calculate the ABV.

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Old 08-19-2010, 12:26 AM   #3
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Beersmith's Refractometer tool can take a refractometer reading and a hydrometer reading and tell you what the ABV is.

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Old 08-19-2010, 12:29 AM   #4
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1 lb of table sugar will give you about .009 in a 5 gallon batch. So take your og, add that and figure from there.

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Old 08-19-2010, 12:32 AM   #5
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Perfect. Thanks a bunch! Seemed way more difficult in my head!

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