sandman24
Active Member
Okay, so Ive read some recipes where you add additional sugars i.e. brown sugar, maple syrup, molasses... to the primary after so many days of fermentation. My question is how in the world do your figure out your ABV if your gravity readings are always changing?? Do you take a reading every time you add sugar? Is there a magic equation that I haven't read yet?
Thanks!
Thanks!