hillbrewer
Member
I've done some searches about adding various things to beer in secondary, but I've yet to find an answer for this particular situation.
I just transferred 5 gallons of a pretty basic wheat ale (OG: 1.050 SG after primary: 1.011) to secondary yesterday and added the following:
2 lbs. sulfur-free dried apricots
3 cups Riesling at 11%abv and 2.23g/100ml residual sugar (SG 1.002 if that matters)
8 oz. turbinado sugar
I combined all of that the day before and let it soak in the fridge. Before putting it in the bottom of my Better Bottle I brought it up to 160F and cooled it in the freezer to pasteurize.
I neglected to take a hydrometer reading immediately after racking the beer onto the fruit mixture, but this morning, despite some active fermentation that required a blow-off tube over night, my SG was 1.012, about the same as it was at the end of primary.
Have I missed my chance to calculate an accurate ABV? I certainly don't mind just having to guess, but it'd be nice to know just for the sake of the experiment.
I just transferred 5 gallons of a pretty basic wheat ale (OG: 1.050 SG after primary: 1.011) to secondary yesterday and added the following:
2 lbs. sulfur-free dried apricots
3 cups Riesling at 11%abv and 2.23g/100ml residual sugar (SG 1.002 if that matters)
8 oz. turbinado sugar
I combined all of that the day before and let it soak in the fridge. Before putting it in the bottom of my Better Bottle I brought it up to 160F and cooled it in the freezer to pasteurize.
I neglected to take a hydrometer reading immediately after racking the beer onto the fruit mixture, but this morning, despite some active fermentation that required a blow-off tube over night, my SG was 1.012, about the same as it was at the end of primary.
Have I missed my chance to calculate an accurate ABV? I certainly don't mind just having to guess, but it'd be nice to know just for the sake of the experiment.