Originally Posted by Snow4phil
I took gravity readings yesterday for both my batches. They have both fermented to 1.00. I siphoned both to a secondary fermenter. Do I need to add anything to that? How long should I keep it in there. I know the flavor will improve, but it was very dry champagne tasting. Not bad, but not what I was expecting.
I know my original readings and my post fermentation readings. How do I know what the alcohol % is. I started with 1.080 in 1 gallon, and 1.060 in another gallon. Both finished at 1.000 after primary fermentation.
If it tastes like dry champagne, then you did it right!
Look up backsweetening and bottle pasteurizing to see what you can do from here. You could also use an artificial sweetener to make it sweet, then add enough sugar to prime, and you'll have sweeter, bubbly, and high alcohol. But it might taste artificial - I always think it tastes chemically.
The flavor will "improve" with time, but it will always be dry like that, unless you add sugar.
As for alcohol by volume (ABV), you subtract the final gravity reading (FG) from the original (OG) and multiply by 131 (don't know why, that's just the factor). So, 1.080-1.000 = .08 X 131 = 10.48% ABV.
Our plan is to A) try for less dry fermentation, and then B) sweeten it with fresh cider and apple juice concentrate (frozen/thawed). We'll then kill the yeast and keg it to carbonate. So far, all of our efforts have been similar to what you have, EXCEPT the ones that ferment spontaneously in the fridge. Those are the best.