Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Attenuation and OG/FG
Reply
 
LinkBack Thread Tools
Old 08-17-2014, 05:56 AM   #1
siletzspey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Location: Shedd, OR
Posts: 19
Liked 2 Times on 2 Posts

Default Attenuation and OG/FG

For two cider seasons now, I've used Safale S-04 on home pressed apple juice with a 1.054 OG, I then added some sugar, and they finished at 0.994 FG. I've used 3 other yeasts and gotten similar results, with 0.992-0.996 FGs.

I'm now trying to understand attenuation, and Safale S-04 has an (apparent?) attenuation of 75%. Ignoring the sugar, 75% attenuation on 1.054 should yield 1.013 FG. My actual results are over 100%.

What's the disconnect? How do I hit 100%+ on a yeast rated for 75%? What is the 75% number really trying to tell me? Is it a minimum or average? It certainly isn't a max.

To flip the conversation a bit. I just started in on 35lbs+ total batch of raspberries, plums and blackberries, and I was pondering what final alcohol level to hit, and thus how much sugar I'd have to add. As I started to read about attenuation, I started to wonder if I needed to over-dose on the sugar, in anticipation of only getting 75% attenuation and hence only ~75% of the alcohol I was shooting for. For now I don't plan to over-dose.

--SiletzSpey

http://www.brewersfriend.com/abv-calculator/

__________________
siletzspey is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 12:31 PM   #2
Randzor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 455
Liked 37 Times on 32 Posts
Likes Given: 3

Default

Well the cool thing abouts is that they are all simple sugars, so no attenuations % to worry about. Attenuation has to deal with beer and how the have proteins and complex.sugars that throw of the hydrometer.

__________________
Randzor is offline
 
Reply With Quote Quick reply to this message
Old 08-17-2014, 07:41 PM   #3
bernardsmith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Saratoga Springs, NY
Posts: 495
Liked 63 Times on 56 Posts
Likes Given: 41

Default

Quote:
Originally Posted by Randzor View Post
Well the cool thing abouts is that they are all simple sugars, so no attenuations % to worry about. Attenuation has to deal with beer and how the have proteins and complex.sugars that throw of the hydrometer.
Totally agree. For all intents and purposes the sugars in apple are 100 percent fermentable. Unless your yeast cannot tolerate the concentration of sugar or the alcohol content the yeast will ferment 100 percent of the sugars. My guess is that ale yeasts give up the ghost at about 12 or 13 percent ABV so perhaps you want to use wine yeasts to ferment your cider rather than beer yeasts. I generally use QA 23 or 71B with good results.
__________________
bernardsmith is offline
carlnpa Likes This 
Reply With Quote Quick reply to this message
Old 08-18-2014, 05:36 AM   #4
siletzspey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Location: Shedd, OR
Posts: 19
Liked 2 Times on 2 Posts

Default

Thanks for the answers - it all makes sense now.

Today I crushed up 4 gallons raspberry, 3 gallons plum and 1 gallon of blackberry, and will be trying 71B and RC-212. Apple pressing is likely 2 weeks out.

--SiletzSpey

__________________
siletzspey is offline
 
Reply With Quote Quick reply to this message
Old 08-18-2014, 05:36 AM   #5
siletzspey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2013
Location: Shedd, OR
Posts: 19
Liked 2 Times on 2 Posts

Default

Thanks for the answers - it all makes sense now.

Today I crushed up 4 gallons raspberry, 3 gallons plum and 1 gallon of blackberry, and will be trying 71B and RC-212. Apple pressing is likely 2 weeks out.

--SiletzSpey

__________________
siletzspey is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can anyone tell me what the difference is between attenuation and app. attenuation? Elysium Beginners Beer Brewing Forum 20 12-11-2013 12:40 PM
Attenuation Bigloveystyle Extract Brewing 7 10-12-2012 01:38 AM
How much Attenuation is possible..... sudndeth Fermentation & Yeast 8 02-17-2011 07:48 PM
Attenuation beerthirty General Techniques 3 02-06-2009 05:36 AM
Attenuation ? Chris_Dog General Beer Discussion 31 01-07-2008 09:57 PM