Pwntang
Active Member
Hi all,
I have some questions about gravity and fermentation and would really appreciate any advice.
Am I right in saying that there is a simple concept that the larger the difference between the OG and FG the higher the alcohol content?
Can you control how low the gravity goes during the fermentation process? If you wanted to make a sweet brew, for example, you would want a slightly higher gravity? Would you use non-fermentable sugars or something?
Does more yeast equal more sugars are converted into alcohol?
I really want to understand whether you can control the gravity in some way and if so how you would go about it. Right now I'm very un-scientific and basically measure the O.G then add yeast and wait to see what it goes down to (in other words, I put the yeast in and simply hope for the best!).
It would be great to be able to estimate how it will turn out before it's ready to drink so that I can plan brews of a certain strength / taste.
Thank you in advance to anyone who replies!
I have some questions about gravity and fermentation and would really appreciate any advice.
Am I right in saying that there is a simple concept that the larger the difference between the OG and FG the higher the alcohol content?
Can you control how low the gravity goes during the fermentation process? If you wanted to make a sweet brew, for example, you would want a slightly higher gravity? Would you use non-fermentable sugars or something?
Does more yeast equal more sugars are converted into alcohol?
I really want to understand whether you can control the gravity in some way and if so how you would go about it. Right now I'm very un-scientific and basically measure the O.G then add yeast and wait to see what it goes down to (in other words, I put the yeast in and simply hope for the best!).
It would be great to be able to estimate how it will turn out before it's ready to drink so that I can plan brews of a certain strength / taste.
Thank you in advance to anyone who replies!