So you see me coming with the title...
I'm sure most people take the after boil OG and the FG to calculate the ABV %, but my logic says to me that the formulas that are used in calculating the alcool consider that an OG of 1.xxx is water at 1.000, and the remaining being mainly sugar.
That said, after a sour mash, there's another content, lactic acid, that have I guess, a different SG than water and sugar, so the formula doesn't exactly apply, right?
Or is the error margin so small that we doesn't bother?
I'm sure most people take the after boil OG and the FG to calculate the ABV %, but my logic says to me that the formulas that are used in calculating the alcool consider that an OG of 1.xxx is water at 1.000, and the remaining being mainly sugar.
That said, after a sour mash, there's another content, lactic acid, that have I guess, a different SG than water and sugar, so the formula doesn't exactly apply, right?
Or is the error margin so small that we doesn't bother?