residual sugar
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Both a 7% and 14% cider will ferment to ~0.998-1.000. They'll start at different original gravities, but the yeast will take them both down to totally dry, no residual sugar, given the ABV doesn't surpass the yeast's alcohol limit.
I don't quite follow your math in the first post.
I don't quite follow your math in the first post.
0.14 and 0.86 are the relative proportions of alcohol / water in the wine. 0.8 and 1.0 are the gravities of each. so i try to calculate the gravity of the wine with literally zero sugars. i'm assuming the difference is residual sugar (0.990 - 0.972), but i'm not sure, although there will be 'some' sugar, not zero i assume.
On what scale? What unit?
specific gravity. there's no units. 0.8 is an estimate
Ok
wait...does that mean the difference, 0.018 sg, gives 1.018 sg assuming for water, no alcohol, meaning brix calculator gives 4.58, meaning 46 grams / liter of sugar?!
Vinolab - Gravity/Density/Sugar Conversions - Calculator
that sounds way high a residual sugar content to me!!!
Vinolab - Gravity/Density/Sugar Conversions - Calculator
that sounds way high a residual sugar content to me!!!
If I go into the lab and mix 13.8% absolute ethanol with 86.2% distilled water it will have a specific gravity of 0.9724. 5.3% ethanol in water will be 0.9894. How much sugar is in each of those solutions? I don't think you can do what you're trying to do without more data than just final gravity and ABV.
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i was looking to see why though. you calculated yourself sg for water and ethanol. so if final gravity is higher why can't we assume the difference is mostly due to residual sugar? and that difference gives a measure of the sugar?
Because sugar and alcohol are not the only things that contribute to specific gravity?
Did you read the thread I posted a link to? Do you know what the original gravity of your cider was?
sorry, i missed that post i will read now (yes, i did seek generally and couldn't find)
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yes, i have og = 1.103
for imperial, those equations give me around 22.4grams sugar per liter
that's better than 46. still higher than i'd hoped for what i was led to believe would be bone dry cider.
but many thanks
I think US.
If your OG was 1.103, then your ABV is actually closer to 15% than 14%. What is the nominal alcohol tolerance of the yeast you used?
i don't know that. it was part of a wine kit. a youngs cabernet sauvignon or something.
yes, you're right, i was trying to determine a formula to understand what sugar/carbohydrates are in the finished wine. i was assuming the tolerance is higher than final abv
VikeMan
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Without the OG, how did you determine that the ABV is 14%? If the answer is "that's what the kit said it would be", I wouldn't necessarily count on it.
I don't know if it's always safe to assume that any given yeast will ferment all the way to it's stated alcohol tolerance. Your apparent attenuation is >100% but your actual attenuation is <90%. Did you use any nutrients?
OG was 1.103 (#16). He doesn't know what yeast he used.
yes. some cheapo youngs stuff. and the yeast package had some nutrients.
but i heard others say fg of 0.990 is kinda best case ish. just seems like quite a lot of sugar left but not sure if another yeast will do much.
ah! vikeman....you posted the apparent/real attenuation equations....is it giving per imperial gallon or US?
((QuasiFG -1) x 1000) / 46.21 = Lbs Sugar Per Gallon Approximate
thread link
VikeMan
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ooh. worse numbers!
oh well, i got plenty to get stuck into on next few brews, thanks guys.
