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Old 01-23-2013, 03:30 AM   #1
okemasis
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Aug 2011
Saskatoon, Saskatchewan
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I gave my Strawberry Rhubarb jam wine it's first rack today, and the SG is at .092!! My starting SG was 1.095 and I used Lalvin EC 1118 yeast.

My hydrometer scale doesnt even go that low, but this wine must be over 18%.. It doesn't taste TERRIBLE, I guess. Am I alright or have I made my first bad batch?

Yeast was pitched on Dec 20

 
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Old 01-23-2013, 03:43 AM   #2
okemasis
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err... .992

Although that still puts it over 16% ABV!!

 
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Old 01-23-2013, 03:48 AM   #3
johns
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1118 will do that to ya. Dont think about drinking it for at least a year if that. I think it should be mighty tasty in a few year at least. Personally I am not a fan of 1118. It takes too long to be drinkable and does not empart fruit esters like 71b does. 1118 is more like a locomotive that just blows through the sugars. Sure it ferments (even when stuck), but its not much in flavor.

Given that I am sure it will be alright in about a year or so.

Cheers
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Old 01-23-2013, 03:52 AM   #4
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I believe you are at 13.5%, not 18+%.
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FERMENTING: Heady Topper Clone?
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Old 01-23-2013, 05:38 AM   #5
CityOChampBrew
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what do you need help with, sounds like a good wine
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Old 01-23-2013, 12:07 PM   #6
Inner10
 
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Read the value on the hydrometer under the miniscus and adjust for temp, you are probably around 13.5 like anna said. Drink up.

 
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Old 01-24-2013, 03:58 AM   #7
okemasis
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Aug 2011
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I'm not worried any more, just had a rookie panic when i thought my SG was .092! (Brain fart)
I'm only disssapointed because I thought I might get away without aging this much - It was tasting really good when I transfered to a carboy at 1.03 SG

My scale says 1.095 SG=13.12 Potential Alcohol and .992= -2.7

13.1-(-2.7) = 15.8%

I prefer your 13.5%, but please tell me how you get that.
And my bomb shelter cellar is a perfect 68 F (Celsius is better!)

 
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Old 01-24-2013, 04:59 AM   #8
annasdadhockey
 
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Quote:
Originally Posted by okemasis View Post
I'm not worried any more, just had a rookie panic when i thought my SG was .092! (Brain fart)
I'm only disssapointed because I thought I might get away without aging this much - It was tasting really good when I transfered to a carboy at 1.03 SG

My scale says 1.095 SG=13.12 Potential Alcohol and .992= -2.7

13.1-(-2.7) = 15.8%

I prefer your 13.5%, but please tell me how you get that.
And my bomb shelter cellar is a perfect 68 F (Celsius is better!)
(OG-FG)*131
(1.095 - .992)*131
.103 (or 103 points) * 131= 13.493%
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Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

 
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Old 01-24-2013, 05:16 AM   #9
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I did a google search for a calculator a while back. I found this one. It allows temp to be entered into the equation as well and tells a whole lot more. Don't know how accurate it is. It is an htm page so the calculations are in the source.

 
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Old 01-24-2013, 05:44 AM   #10
okemasis
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Aug 2011
Saskatoon, Saskatchewan
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Thanks all... i guess I shouldn't be so married to the numbers on my cheapskate hydrometer!
I used the calculator and got 13.6 % ABV

Thanks Annasdad,for the 131 formula.. I've never seen it, but it's now in my notes!

 
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