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09-04-2014, 02:04 AM   #21
hunter_la5
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.094 =/= .994

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09-04-2014, 02:13 AM   #22
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^^ Yep. That is what I meant. .994.

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09-04-2014, 03:39 AM   #23
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Quote:
 Originally Posted by bernardsmith Sorry, worlddivides but I don't think so. Pure water will have a density of 1.000 but alcohol is in fact less dense than water (it will float on water) so wine (or cider ) can easily have a specific gravity below 1.000 - It still contains a fair amount of water but some of the liquid is alcohol and so when you measure its density it might be .998 or .996 or .994. Not sure how often it will enough alcohol in it to read much below .994 but I am sure that it is possible. That said, knowing the final gravity does not provide any information on the ABV (alcohol by volume) because if you had 2.5 lbs of fermentable sugar in 1 gallon of water the ABV would be about 12 percent but if you had only 1 lb of sugar in the same volume of water the ABV would be about 5.5% but both could have ended with a gravity of .994. You need to know the starting specific gravity and the final specific gravity to gain any idea of the actual ABV. Now wine ain't beer. The sugars in wine, mead and cider are 100 percent fermentable. Beer may contain sugars which are too complex to ferment in any simple way and so they may cease fermenting when the gravity is still much higher than 1.000. Wine, on the other hand does not typically contain any non fermentable sugars so unless you mishandle the yeast deliberately or accidentally all the sugars will be converted to alcohol
You might want to re-read what I wrote.

And you also might want to re-read that number a couple of times. And think about it.

.094, if it were theoretically possible (which it is not), would result in something like 130% alcohol. Something like 5,000% attenuation.

Even if you had a starting gravity of 1.0000, a finishing gravity of 0.094 would be something like 115% or 120% alcohol. In other words, impossible.
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09-04-2014, 01:59 PM   #24
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Quote:
 Originally Posted by worlddivides You might want to re-read what I wrote. And you also might want to re-read that number a couple of times. And think about it. .094, if it were theoretically possible (which it is not), would result in something like 130% alcohol. Something like 5,000% attenuation. Even if you had a starting gravity of 1.0000, a finishing gravity of 0.094 would be something like 115% or 120% alcohol. In other words, impossible.
Perhaps our disagreement is due to the figure I assumed was meant (.994) and which indeed was the figure I referred to and discussed and the figure you read more literally (.094). Perhaps we are both more in agreement than our posts might otherwise suggest. But even so, knowing only the finishing specific gravity cannot give you any idea of the ABV. One mead might be at .994 and have 12 percent ABV and a cider with the same gravity might be 5 percent ABV. whereas an elderberry wine that finished at 1.005 may be 15 percent ABV
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09-04-2014, 10:21 PM   #25
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Quote:
 Originally Posted by bernardsmith Perhaps our disagreement is due to the figure I assumed was meant (.994) and which indeed was the figure I referred to and discussed and the figure you read more literally (.094). Perhaps we are both more in agreement than our posts might otherwise suggest. But even so, knowing only the finishing specific gravity cannot give you any idea of the ABV. One mead might be at .994 and have 12 percent ABV and a cider with the same gravity might be 5 percent ABV. whereas an elderberry wine that finished at 1.005 may be 15 percent ABV
That is true. That's why it kind of irked me that you were basically agreeing with everything I had said yet saying that I was completely wrong, almost as if you hadn't even read what I'd written.

I was not saying that 12% or 15% ABV was impossible. In fact, theoretically, you could get pretty close to 20% if you had enough sugar and a yeast strong enough to tolerate that high level of alcohol. It just seemed more like what he was saying would be closer to .96 or even .97 than to .94.
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09-04-2014, 11:59 PM   #26
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Quote:
 Originally Posted by worlddivides That is true. That's why it kind of irked me that you were basically agreeing with everything I had said yet saying that I was completely wrong, almost as if you hadn't even read what I'd written. I was not saying that 12% or 15% ABV was impossible. In fact, theoretically, you could get pretty close to 20% if you had enough sugar and a yeast strong enough to tolerate that high level of alcohol. It just seemed more like what he was saying would be closer to .96 or even .97 than to .94.
Truth is I was /am far less interested in whether we are talking about 12 vs 15 % ABV than whether it is possible to get a SG reading of .99X and I assumed that you were saying that that was impossible whereas what you were in fact saying was that .09X was impossible. Me - I assumed that the OP miss-typed and I guess that you assumed that the question was to be treated seriously and that the OP having written .09X that was really the question.
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