

07172013, 01:35 AM

#1

Feedback Score: 1 reviews
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 46 Times on 42 Posts

I asked this question once I didn't understand the answer at the time. I've been brewing a little more and I think I'm going to pose the question again.
How do you calculate the ABG change after back sweetening?
P.s.
I plan to filter out or killed the yeast.
Maybe we can use these examples:
3 gallons at 8% ABV....
Question one: What would happen if you added half a gallon of fresh juice
Question two: What would happen if you added a quarter of a gallon of fresh juice
Question three: Three quarters...
Question four: a full gallon...
__________________
Carboy1: Hopped Cider Carboy2: Pear Carboy3: Seasonal Cider Bottled: Cream Soda Still On Deck: Graff Cider



07172013, 01:54 AM

#2

Feedback Score: 0 reviews
Join Date: Nov 2011
Location: , The south
Posts: 743
Liked 60 Times on 52 Posts Likes Given: 10

It's my understanding that if you backsweeten you are adding sugar post fermentation in a way that it will not ferment as well (pasteurization, splenda, lactose). So the added sugars will not ferment into alcohol, co2 and other products; resulting in something slightly sweeter but with no more alcohol.
__________________
Happiness is in the eye of the beer holder



07172013, 02:35 AM

#3

Feedback Score: 1 reviews
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 46 Times on 42 Posts

Quote:
Originally Posted by CBMbrewer
It's my understanding that if you backsweeten you are adding sugar post fermentation in a way that it will not ferment as well (pasteurization, splenda, lactose). So the added sugars will not ferment into alcohol, co2 and other products; resulting in something slightly sweeter but with no more alcohol.

No no, I'm totally with you as far as the adding the sugar.... I plan on killing the yeast, I just need to know calculation wise...
__________________
Carboy1: Hopped Cider Carboy2: Pear Carboy3: Seasonal Cider Bottled: Cream Soda Still On Deck: Graff Cider



07172013, 03:17 AM

#4

Feedback Score: 0 reviews
Join Date: Jun 2013
Posts: 405
Liked 32 Times on 27 Posts Likes Given: 3

The easy way would to take a reading at the time of pasteurization(when you kill the yeast). This will give you the final alcohol content and no more need for a specific gravity reading.
__________________



07172013, 03:26 AM

#5

Fill It Up Again!
Feedback Score: 1 reviews
Join Date: Sep 2012
Location: Northeastern Pennsylvania
Posts: 1,548
Liked 152 Times on 108 Posts Likes Given: 112

Ur gonna need to get a FG reading of the cider before sweetening, then take a gravity reading of the juices ur using to back sweeten. Post those and someone can prob do the calculations for u... Im uber math stupid or else I would but ur gonna be diluting ur cider's current ABV with sugars in a percentage based on the amount u add to the amount u already have. I hope that makes some sense, it does in my head...
Edit: Add ur starting grav too.



07172013, 03:43 AM

#6

Feedback Score: 0 reviews
Join Date: Feb 2012
Location: Asheville, NC
Posts: 18
Liked 2 Times on 1 Posts

You shouldn't need a gravity reading after adding the juice or whatever you you use to back sweeten as long as no more fermentation is taking place. You just need the volume of liquid added. From there it's just a simple dilution factor based on your original alcohol content and volume added
__________________



07172013, 04:00 AM

#7

Feedback Score: 0 reviews
Join Date: Nov 2010
Location: Madison, WI
Posts: 173
Liked 16 Times on 14 Posts

3 g x 128 oz = 384 total oz, 8 % of which are alcohol. 384 * .08 = 30.72 oz of alcohol in 3 gallons. This volume of alcohol doesn't change by adding fluid, it only becomes a smaller percentage of the new volume. Basic algebra allows you to calculate the new abv.
3.25 gallons = 416 oz. however there are still only 30.72 oz of alcohol. so what percentage of 416 oz total volume is that 30.72oz fixed known volume of alcohol?
Formula is 30.72 (fixed volume of alcohol) over 416 (total new volume) = x (unknown new abv) over 100 (100 percent of).
Solve for x  (30.72*100)/416=7.38. This 7.38 is the new % abv.
3.5 gallons = 448. (30.72*100)/448 = 6.85% abv.
Etc.
The constant is the 8% of the original volume expressed as a actual volume, and then calculate what percentage of any total volume that actual volume is....
__________________



07172013, 04:37 AM

#8

Fill It Up Again!
Feedback Score: 1 reviews
Join Date: Sep 2012
Location: Northeastern Pennsylvania
Posts: 1,548
Liked 152 Times on 108 Posts Likes Given: 112

Quote:
Originally Posted by Doongie
3 g x 128 oz = 384 total oz, 8 % of which are alcohol. 384 * .08 = 30.72 oz of alcohol in 3 gallons. This volume of alcohol doesn't change by adding fluid, it only becomes a smaller percentage of the new volume. Basic algebra allows you to calculate the new abv.
3.25 gallons = 416 oz. however there are still only 30.72 oz of alcohol. so what percentage of 416 oz total volume is that 30.72oz fixed known volume of alcohol?
Formula is 30.72 (fixed volume of alcohol) over 416 (total new volume) = x (unknown new abv) over 100 (100 percent of).
Solve for x  (30.72*100)/416=7.38. This 7.38 is the new % abv.
3.5 gallons = 448. (30.72*100)/448 = 6.85% abv.
Etc.
The constant is the 8% of the original volume expressed as a actual volume, and then calculate what percentage of any total volume that actual volume is....

I knew a math wizard would follow thru. Hope this helps, I didn't read it cuz the math gives me a headache!



07172013, 05:59 AM

#9

Feedback Score: 1 reviews
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 46 Times on 42 Posts

Quote:
Originally Posted by WoodAle
You shouldn't need a gravity reading after adding the juice or whatever you you use to back sweeten as long as no more fermentation is taking place. You just need the volume of liquid added. From there it's just a simple dilution factor based on your original alcohol content and volume added

Can you show an example please
__________________
Carboy1: Hopped Cider Carboy2: Pear Carboy3: Seasonal Cider Bottled: Cream Soda Still On Deck: Graff Cider



07172013, 06:06 AM

#10

Feedback Score: 1 reviews
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 46 Times on 42 Posts

Quote:
Originally Posted by Doongie
3 g x 128 oz = 384 total oz, 8 % of which are alcohol. 384 * .08 = 30.72 oz of alcohol in 3 gallons. This volume of alcohol doesn't change by adding fluid, it only becomes a smaller percentage of the new volume. Basic algebra allows you to calculate the new abv.
3.25 gallons = 416 oz. however there are still only 30.72 oz of alcohol. so what percentage of 416 oz total volume is that 30.72oz fixed known volume of alcohol?
Formula is 30.72 (fixed volume of alcohol) over 416 (total new volume) = x (unknown new abv) over 100 (100 percent of).
Solve for x  (30.72*100)/416=7.38. This 7.38 is the new % abv.
3.5 gallons = 448. (30.72*100)/448 = 6.85% abv.
Etc.
The constant is the 8% of the original volume expressed as a actual volume, and then calculate what percentage of any total volume that actual volume is....

PERFECT! Got it! Thank you...
__________________
Carboy1: Hopped Cider Carboy2: Pear Carboy3: Seasonal Cider Bottled: Cream Soda Still On Deck: Graff Cider



Thread Tools 

Display Modes 
Linear Mode



