Originally Posted by newb
:-( damn why was I talked into an expensive refractometer... it is only good for OG? I guess the good news is my cider probably actually turned out
hmmm and so 1.040 is 40 points x .131 = 5.2% abv? (thats assuming it actually went to zero seeing as now I need to go buy a hydrometer... mine broke and I got talked into a super awesome and somewhat worthless refrac) is this formula right or do I really need to just scrap everything I thought I knew
The formula is right, but I'd guess that you're at .990 or so, not 1.000, as champagne yeast will easily go to 18% and won't stop at 1.000.
A hydrometer is a necessity, in my opinion. I've been a winemaker for 20 years (wow, I'm old) and never found a replacement for it. I use my refractometer for brewing, mostly, but also for checking the brix of fruit so it's useful as well. But you need both.