Quote:
Originally Posted by mccartney
ok so another question about adding sugar. if i do add a lb or 2 when the fermentation is dying down, how do i adjust the SG or atleast a certain gravity to compare the final gravity to for calculating attenuation and abv?
does that make sense?

Just add it to the OG that you measured.
x = number of pounds added
b = batch size (5 gallons)
43 = pppg for sugar
OG = original gravity that you measured before pitching.
OG + (x * 43 ) / b
So for a 5 gallon batch of 1.080 with two lbs of sugar the new FG is:
80 + (2 * 43) / 5 = 97.2 or a specific gravity of 1.097
Use the same FG that you originally calculated because sugar will ferment out nearly 100%.