Totally newbie question here - and I've even tried searching for the answer but nothing has done the trick. (Maybe I am dense?)
I am trying to calculate my % ABV, and failing. So I took photos in the hope that someone here could teach me.
The photo (which I am going to try to attach here) shows before and after.
Before = minutes before I pitched the yeast
After = 7 days later when I racked it
This is an experimental brew- I am using a Chimay-style of recipe, but instead of Belgian Candy Sugar, I am using agave syrup (not nectar, I actually got it from a friend's tequila distillery in Mexico and brought it home with me. It's the stuff they make tequila out of, direct from the oven.)
Can anyone help me? I think, based on the readings, my experiment may have produced a beer that is extremely low in alcohol.