Calculating Residual Sugar Meads

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Atek

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Ok, this seems to confuse the hell out of me. I get Calculating residual sugar for wines as 1gram sugar/litre is .1% residual sugar correct? How is this done for honey as 1gram of honey is not = to 1 gram of sugar.... Is there an easy trick to do this?
 

Inner10

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Honey averages something like 79 percent sugar...just plunk a hydrometer in it to make sure of your calculations.
 
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Atek

Atek

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I didn't think you could accurately calculate residual sugars with a hydrometer after ferment...
 

strangegreenman

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I imagine that you take you original gravity and final gravity to obtain a value for alcohol by volume, then use that number to calculate the specific gravity of that %ABV in pure water, and the difference in density is the amount of dissolved solids. I will keep thinking about this, it makes an interesting chemistry question. As a minor off-topic, I would also love to know if it is possible to set up a wine recipe to have a specific residual sugar level without having to arrest fermentation.
 
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Atek

Atek

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strangegreenman said:
I imagine that you take you original gravity and final gravity to obtain a value for alcohol by volume, then use that number to calculate the specific gravity of that %ABV in pure water, and the difference in density is the amount of dissolved solids. I will keep thinking about this, it makes an interesting chemistry question. As a minor off-topic, I would also love to know if it is possible to set up a wine recipe to have a specific residual sugar level without having to arrest fermentation.
Only if you can be certain of the yeast die off point. Or use unfermentable sugars.
 
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