Foothiller
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- Joined
- Nov 3, 2012
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- 12
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My mead (a peach melomel) is still fermenting, so my SG readings use my refractometer instead of the hydrometer to not use a larger sample than needed until it's done. But unless I get informed otherwise, I think BrewCalc on my iPhone does an adequate job of calculating the SG for a fermentation in progress. After racking from the primary fermenter into a carboy and letting it sit for another month, the SG is 0.998, down from OG = 1.069. When I brew beer, I just calculate the attenuation as 1 - (FG points / OG points), which is probably OK for beer's attenuation, but clearly the attenuation can't be more than 100%. I have had wines in the past (when I wasn't curious about attenuation yet) finish with FG less than 0.995 as measured by a hydrometer, so I trust that my refractometer calculation is less than 1.000. My question is: How would I calculate attenuation when it gets as high as it does with mead? (Thanks in advance!)