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Old 10-05-2012, 10:18 PM   #11
newb
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:-( damn why was I talked into an expensive refractometer... it is only good for OG? I guess the good news is my cider probably actually turned out

hmmm and so 1.040 is 40 points x .131 = 5.2% abv? (thats assuming it actually went to zero seeing as now I need to go buy a hydrometer... mine broke and I got talked into a super awesome and somewhat worthless refrac) is this formula right or do I really need to just scrap everything I thought I knew

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Old 10-06-2012, 01:30 AM   #12
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Originally Posted by newb View Post
:-( damn why was I talked into an expensive refractometer... it is only good for OG? I guess the good news is my cider probably actually turned out

hmmm and so 1.040 is 40 points x .131 = 5.2% abv? (thats assuming it actually went to zero seeing as now I need to go buy a hydrometer... mine broke and I got talked into a super awesome and somewhat worthless refrac) is this formula right or do I really need to just scrap everything I thought I knew
The formula is right, but I'd guess that you're at .990 or so, not 1.000, as champagne yeast will easily go to 18% and won't stop at 1.000.

A hydrometer is a necessity, in my opinion. I've been a winemaker for 20 years (wow, I'm old) and never found a replacement for it. I use my refractometer for brewing, mostly, but also for checking the brix of fruit so it's useful as well. But you need both.
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Old 10-06-2012, 12:05 PM   #13
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Thanks Yooper

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Old 10-06-2012, 07:29 PM   #14
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If you want higher abv it's not to late to add fermentables. Apple juice concentrate would be a good choice.

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