My first batch ever is currently carbonating in bottles. When I bottled, my calculated ABV was somewhere around 2.9 which is a result of to much water in the beginning (rookie mistake). How much of an increase can I expect from the secondary fermentation? I would like for my first batch to at least be on par with commercial varieties in Mississippi which are regulated at 3.2%.
The priming sugar will add about 0.2%. Which isn't much in a Left Coast IPA , but even in this case, you won't notice the change.
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