I'm usually a beer maker, but I do enjoy cider and tried a go at it except I was a little inebriated so my process was a little less than stellar. Bottom line up front:
I forgot to take an OG and I'm looking for a way to estimate this.
I have beersmith, and the recommendations are that I can add a custom grain that will approximate apple juice. I know that there were 28 grams of sugar per serving, and 16 servings per container. This comes pretty close to a pound of sugar per gallon.
I have found details for the table sugar that I added, so that's pretty simple, but I think I'm over-thinking the calculations. The recipe is as follows:
6 gallons of apple juice with the aforementioned sugar content (roughly 6 pounds total)
6 pounds of sugar.
I used a starter of Nottingham to ferment, and it's been going for about 2.5 weeks at 60F, ramping up to 65 for the last couple days to finish. I took a gravity reading today and it read 1.040, which was surprising however my calculations were coming around an ABV of approximately 7%. Some sources say 7% is about it, some sources have had success of upwards of 9.5%, but this was with beer.
Can someone help me cut through these weeds and get a rough estimate of starting gravity? I'm totally fine with the product, even if it's a stuck fermentation, I've got my mother in law coming in tomorrow and I don't know what to tell her bout the ABV, which for whatever reason is somehow of crucial importance.
I forgot to take an OG and I'm looking for a way to estimate this.
I have beersmith, and the recommendations are that I can add a custom grain that will approximate apple juice. I know that there were 28 grams of sugar per serving, and 16 servings per container. This comes pretty close to a pound of sugar per gallon.
I have found details for the table sugar that I added, so that's pretty simple, but I think I'm over-thinking the calculations. The recipe is as follows:
6 gallons of apple juice with the aforementioned sugar content (roughly 6 pounds total)
6 pounds of sugar.
I used a starter of Nottingham to ferment, and it's been going for about 2.5 weeks at 60F, ramping up to 65 for the last couple days to finish. I took a gravity reading today and it read 1.040, which was surprising however my calculations were coming around an ABV of approximately 7%. Some sources say 7% is about it, some sources have had success of upwards of 9.5%, but this was with beer.
Can someone help me cut through these weeds and get a rough estimate of starting gravity? I'm totally fine with the product, even if it's a stuck fermentation, I've got my mother in law coming in tomorrow and I don't know what to tell her bout the ABV, which for whatever reason is somehow of crucial importance.