I have a 5 gallon batch of apple wine going in primary right now. I've added a few cans of apple juice concentrate to it since I took the OG reading, and I'd like to be able to determine the ABV.
My question is, how many gravity points will a can of apple concentrate add? I searched around this site and the web, but couldn't find it listed anywhere. I'm new to brewing, so I'm not sure how to calculate it myself. Based on the info printed on the label, each can contains 174 grams of sugar.
Figure 46 points/gallon per pound. Divide that by batch size and multiply by 0.13 for ABV.
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Ok, thanks! I know you already told me that in the last thread I started, but I wasn't sure if that only applied to one type of sugar. I take it that's the blanket number for all sugars?
So if my concentrate has 174g sugar per can, it will take 2.6 cans to get a pound of sugar. 46 points divided by 2.6 cans equals 17.6 points per can, per gallon.
So one can should bump my 5gal batch up 3.52 points? (.000352)?
For some reason I was thinking that you had to account for all the other stuff in the concentrate, not just the sugars. But I guess the sugar is all we really need to worry about here?
basically yes, give or take a few decimal points (add .00352).
All sugars will add gravity, but not all sugars are equally fermentable. Fructose, like you'll get from apple juice, will get pretty well eaten by the yeast. Other sugars, the answer is, "It depends!"
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Gravity points from apple juice concentrate
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