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Old 11-19-2012, 02:42 PM   #1
Sep 2012
Providence, RI
Posts: 23
Liked 1 Times on 1 Posts

I recently took a hydrometer reading of my cider -that has been visibly active for a week, and found that the sugar content hasn't changed (or at least it didn't appear so by my hydrometer reading).

On a hunch, I did a quick test and found that the difference in the hydrometer reading was dramatic between hot and room temp cider (10.5 at room temp and 1.04 at about 110F). And because I always heat up my cider to 150 (for pasteurization) before pitching and adding sugar, I soon realized my error.

I didn't know this and it drastically changed the alcohol content estimate of my previous batches -I estimate that I've been starting around 1.07!

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