thisissami
Well-Known Member
- Joined
- Dec 20, 2017
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Hi All,
Everything I've seen around calculating the alcohol content that you end up with at the end of a ferment revolves around the Original and Final specific gravities that you measure. However, it seems odd to me that this is all that would be involved in that. For example, I imagine that a pure white sugar would almost entirely ferment to alcohol (+ CO2), whereas honey would have additional molecules that remain in the liquid.
Does anybody have a better understanding of how different sugars affect the fermentation process / specific gravities / final alcohol percentage? My sense is that there's some slight variations across different sugar types. If that is indeed the case - does anybody know of any resources that define how different sugars affect the final outcome? For example, I'm imagining a table that would have various sugar types, and share how much % alcohol you would generally end up with if you fully fermented 100g of said sugar source into 1L of water.
I've been making a variety of alcohols with honey and cane sugar (separate ferments; I've never mixed both, nor do I intend to) - and I'd like to get more accurate with my creations. If there is any info on this stuff that I could use, I'd find that most helpful!
Cheers - thanks for giving this a read. I hope you're all having a lovely day!
Everything I've seen around calculating the alcohol content that you end up with at the end of a ferment revolves around the Original and Final specific gravities that you measure. However, it seems odd to me that this is all that would be involved in that. For example, I imagine that a pure white sugar would almost entirely ferment to alcohol (+ CO2), whereas honey would have additional molecules that remain in the liquid.
Does anybody have a better understanding of how different sugars affect the fermentation process / specific gravities / final alcohol percentage? My sense is that there's some slight variations across different sugar types. If that is indeed the case - does anybody know of any resources that define how different sugars affect the final outcome? For example, I'm imagining a table that would have various sugar types, and share how much % alcohol you would generally end up with if you fully fermented 100g of said sugar source into 1L of water.
I've been making a variety of alcohols with honey and cane sugar (separate ferments; I've never mixed both, nor do I intend to) - and I'd like to get more accurate with my creations. If there is any info on this stuff that I could use, I'd find that most helpful!
Cheers - thanks for giving this a read. I hope you're all having a lovely day!