Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > How to figure ABV when adding ingredients to during secondary fermetation
Reply
 
LinkBack Thread Tools
Old 01-05-2006, 02:12 PM   #1
debkid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Posts: 17
Default How to figure ABV when adding ingredients to during secondary fermetation

How do you figure the ABV when you add further fermentables when starting the secondary fermentation.
MY OG was 1. 80 and the SG at racking was 1.010.. but I added 1 14.5 oz can of tart cherries at secondary.. I Probably should have taken a SG of it after the cherry addition.. but since I didn't.. any ideas as to how to figure this??

Deb

__________________
debkid is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2006, 02:51 PM   #2
usmcruz
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: Guam
Posts: 294
Default

Quote:
Originally Posted by debkid
How do you figure the ABV when you add further fermentables when starting the secondary fermentation.
MY OG was 1. 80 and the SG at racking was 1.010.. but I added 1 14.5 oz can of tart cherries at secondary.. I Probably should have taken a SG of it after the cherry addition.. but since I didn't.. any ideas as to how to figure this??

Deb
Were the cherries, cherrie puree? if so i got the site for you, check this out

http://frontpage.erie.net/bierhaus/purees.htm

But if you just want to know then if the cherry's were puree your alcohol in the finished product will be 8.4% if it ferments back to 1.010. If it ferments lower than that, then the alcohol will be higher. Cheers
__________________
usmcruz is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2006, 04:44 PM   #3
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,664
Liked 139 Times on 132 Posts

Default

Brix is basically percent sugar. If we assume whole pitted cherries have the same sugar content as puree, then you are looking at 14.5 oz. time 23%, 3.3 oz. of sugar @ 46 points per pound per gallon. (9.5 points/# of gallons) Figure 8 points SG to 1% ABV. If this is a one gallon batch, you'll add about 1.1 % ABV, in a five gallon batch about 0.2

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 01-05-2006, 08:10 PM   #4
debkid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Posts: 17
Default

first a correction.. my OG was 1.082 ...

ok.. so for a 3 gallon batch.. the cherries would add about .37% to my ABV? and assuming it goes back to the 1.010 SG.. then I'm looking at just a bit under 10%

__________________
debkid 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
Adding Ingredients to Primary SLEEPYDUB General Techniques 4 02-17-2009 08:19 PM
Fermetation question - Is this normal? gnets99 Beginners Beer Brewing Forum 5 06-26-2007 03:52 AM
Question about adding ingredients HereFerbeer All Grain & Partial Mash Brewing 3 12-15-2006 12:44 AM
foamless fermetation alexs Cider Forum 2 09-22-2006 10:16 PM
Sanitize for Adding Ingredients to Secondary jcarson83 General Techniques 5 09-02-2006 04:57 AM



Newest Threads

LATEST SPONSOR DEALS