Recent content by stann

ooh. worse numbers! oh well, i got plenty to get stuck into on next few brews, thanks guys.

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

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.

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

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

will it be imperial gallons in those formulas?

sorry, i missed that post i will read now (yes, i did seek generally and couldn't find)

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?

i hope someone is gonna correct me, i don't want to have this right now trying to make low carbohydrate.

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!!!

specific gravity. there's no units. 0.8 is an estimate

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...

also, a cider brew at 14%abv should have lower ending gravity than one of 7-8%, providing the yeast can handle the alcohol, right?

so if we know the abv and FG , say 14%abv, FG = 0.990, let 0.8 = gravity ethanol 0.14 x 0.8 = 0.112 + 0.86 x 1 = 0.86 ~= 0.972 but FG is 0.990 does the difference, 0.018, give us RS(residual sugar)?

i think you're about the top result in a google search