how much gravity does 1pound of sugar add?
- Thread starter baddagger
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cimirie
Well-Known Member
baddagger said:
~0.008
I'm new at this, but is seems like using a champagne yeast will consume a higher percentage of sugars and give you more gravity points per unit of sugar? I just made a cider with champagne yeast and a little brown sugar added to the juice, and mine ended about .990. I think ale yeast like Nottingham will leave more sugar behind and end over 1.
SteveHoward
Well-Known Member
A few references on this:
https://www.homebrewtalk.com/f32/calculator-how-much-sugar-add-152813/
(It is said that 1 lb of sugar adds .046 onto SG of 1 gal)
I'm keeping this next one stored after finding it on another thread in this site:
http://mpesgens.home.xs4all.nl/thwp/sugar.html
That one has tables for SG to target for ABV, etc. Pretty good stuff (although I haven't verified any of it from experience yet
).
I had a site that showed equivalent of different sweeteners if you wanted to substitute, but ... I'm having a little trouble locating that link right now. There is a difference depending on brown vs. white or honey vs. white from what I remember of reading that link, but I don't remember the conversions (thought I'd be able to locate it again pretty easily).
https://www.homebrewtalk.com/f32/calculator-how-much-sugar-add-152813/
(It is said that 1 lb of sugar adds .046 onto SG of 1 gal)
I'm keeping this next one stored after finding it on another thread in this site:
http://mpesgens.home.xs4all.nl/thwp/sugar.html
That one has tables for SG to target for ABV, etc. Pretty good stuff (although I haven't verified any of it from experience yet
). I had a site that showed equivalent of different sweeteners if you wanted to substitute, but ... I'm having a little trouble locating that link right now. There is a difference depending on brown vs. white or honey vs. white from what I remember of reading that link, but I don't remember the conversions (thought I'd be able to locate it again pretty easily).
cimirie
Well-Known Member
SteveHoward said:A few references on this:
https://www.homebrewtalk.com/f32/calculator-how-much-sugar-add-152813/
(It is said that 1 lb of sugar adds .046 onto SG of 1 gal)
I'm keeping this next one stored after finding it on another thread in this site:
http://mpesgens.home.xs4all.nl/thwp/sugar.html
That one has tables for SG to target for ABV, etc. Pretty good stuff (although I haven't verified any of it from experience yet
I had a site that showed equivalent of different sweeteners if you wanted to substitute, but ... I'm having a little trouble locating that link right now. There is a difference depending on brown vs. white or honey vs. white from what I remember of reading that link, but I don't remember the conversions (thought I'd be able to locate it again pretty easily).
All of the dry sugars are pretty much 40-46 points per pound per gallon. There is very little difference in gravity between them. Not enough to make a significant difference in abv, anyways.
OP, as far as sugars go, nothing is really going to add more pints per pound. They're all in the same ballpark.
Somebody mentioned yeast... Champaign yeast does tend to attenuate out drier, but in a purely simple sugar environment like cider, all yeasts will attenuate real close o 1.000 assuming the starting gravity wasn't huge.
