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Hmm makes sense I might have to pick one up for my other batches and I now know where the brix scale comes into play I usely only used the sp gravity and abv on my other hydrometer

So how would the math work for the refractometer and hydrometer

Well what happend was I wasn't paying attention and added 3L instead of 1.75 like I normally do and added more of the juice than I normally do as well which in turn made me question where I was at like did I just make a stronger or weaker batch than my normal ones that and I wanted to know what...

So that would put me at ~32%?

Hmm hard to believe that's 9% tasts like it's a much higher proof atleast 45% but it is what it is but then again I did just mix it together and needs to sit for a month

So I'm looking at atleast 9% or higher Unfortunately I don't own a refractometer i never knew I would need one

Would that be assuming it's all liquid or taking into account the cherrys

That's a 3GL jug I put in 2x 1GL cherrys and the juice and 3L of everclear idk if this image helps

I used everclear 190 proof it should have read 95% but it read 97% on my meter I'm just going to consider my meter is off by 2% could also be the temp I'd have to dig out my SG hydrometer from storage that I used for mead but atm what I have with me is a proof and trail hydrometer

So I made a new batch of alcoholic cherrys and was curious to what my proof is the alcohol read 97% befor I poured it in but once I mixed the cherrys and the juice that was with it together I'm reading below 0 on my proof meter how do I figure out the new proof on it I don't know how much of the...

i'v only been doing a primary fermentation i been doing 4.125-5lb/gl so when the yeast hits it max of 16% its still sweat enough for me, but I'm wanting to start ageing it for longer periods of time so i cant just go over each bottle every 2-3 weeks to release the pressure that builds up so I'm...

so i have never used any chemicals to stop a fermentation or to clarify it but I'm upgrading from 4x6.5gl carboys to a 1x41gl(1bbl) chronical and want to be able to speed up the process from what I'm reading is that potassium metabisulfite and potassium sorbate can just be tossed in but...

i would say its fine i see it happen in all of my batches, but that may be something that only happens to me due to the amount of excessive honey i put in but on the other hand it never starts up on the 1st day usually 2-4 days

so i opened both of my 6.5 gallon carboys to re rack the first one smells great no problem re-racked it opened the second one and almost throw up from the intense rotten egg smell started the re-rack while i went to do some research into it and found this...

how do i determine how much of the ingredients(berries, fruits, ect) i need to add like i know I'm going to need to balance it out for the lemon to make it a sweet and sour drink, the cinnamon I'm just going to add 2 stick and see how it turns out to see if i need to add more but when it comes...

The yeast will stop at ~16% so their is no point in stoping it prematurely so ~9%of the sugar will remain Hmm never thought of adding koolade to it has anyone tied it out with any success?

I read that the sweet cherrys would make it taste like cough syrup As for the cinnamon i figured that I didn't want to add to much more sugar to the drink since I'm already using 5lb per gl of honey

so i have several gallons brewing and i wanted to experiment with other flavors i have a few in mind like adding cinnamon sticks to a gallon after re-racking but i also wanted to do cherry's from a bit of research I'm seeing i need tart cherry's another one i want to do is black cherry but all i...

are you sure, its still fermenting and my first 2 batches ever where originally ruined by air being re-introduced during fermentation and my 3rd batch with no air re-introduced to it till moving after fermentation it came out really good and then this which is why it has me concerned

the right is the one where the cork fell in they are the same recipe the left one was started 8 days before the one on the right