Calculation for raising OG via FAJC

[bmd2k1]

For a 5gal batch of SG 1.05 AJ...

Is there a calculation for how much FAJC (12oz container) is needed to raise SG 10points to 1.06? 20points to 1.07....etc

Cheers!

 

[bernardsmith]

One pound of fermentable sugar mixed with water to make 1 gallon will raise the gravity of that water by 40 points. You are adding some (unknown by me) quantity of sugar to 5.125 gallons (assuming that 12 oz = 1 pint) . How much sugar is in the FAJC? You will need to calculate the amount of sugar and then divide that by 5.125. If you need to add another container then your total volume will increase by another .125 gallons... It's just simple arithmetic.

 

[bmd2k1]

Did some digging....found this earlier thread...gonna crank out simple spreadsheet & post link.....later

https://www.homebrewtalk.com/forum/index.php?threads/168271/

Cheers!

 

[Kees]

You can work it out yourself. There's 2 ways.

1st: you can take some of you batch and add little bits of concentrate, stir well and measure the SG and so on until you arrive at the desired SG. That will tell you what percentage of concentrate you have to add to get the desired SG.
2nd: do your maths.

SG=mass/volume

You start out with a certain volume (V0), you add a certain volume of cencentrate (V1) to get the new volume (V2) that has the desired SG.
V0+V1=V2
V0+m1/SG1=m2/SG2
V0+m1/SG1=(m0+m1)/SG2

m1 is the mass of concentrate you want to add; it is the only variable you do not know in the above equation so with some rearranging you should be able to work that out. V1(the volume of concentrate you want to add) is m1/SG1.

My math is a bit rusty, 40+ years since I left school so there may be simpler ways to work it out.

 

[bmd2k1]

numerous searches seem to indicate that a pound of sugar in 1gal will raise SG 46points (.046)

Here's a link to a quick spreadsheet I tossed together to help me with increases in OG via FAJC.

https://drive.google.com/open?id=1al0QmR53edzpHsoZgMf3kso68sQZwV2S

Will be reality checking this with a new 5gal batch plan to fire up 2day or tomorrow. [emoji111]

Hopefully others will find this useful. (...any feedback appreciated...)

Cheers!

 

[Kees]

One pound of granulated sugar is not the same as one pound of sugar dissolved in concentrated juice. With the juice you add some water as well so you will raise the SG by less than 0.046

 

[bmd2k1]

One pound of granulated sugar is not the same as one pound of sugar dissolved in concentrated juice. With the juice you add some water as well so you will raise the SG by less than 0.046

Duly noted....and amended my original post [emoji111]

 

[Kees]

Take a look here:
http://www.musther.net/vinocalc.html#solutionadditions
It has many calculators, one for adding sugar solutions to wine as well. I guess you can use that for cider as well.

 

[bmd2k1]

Take a look here:
http://www.musther.net/vinocalc.html#solutionadditions
It has many calculators, one for adding sugar solutions to wine as well. I guess you can use that for cider as well.

Thanks! I've seen ranges from .040 - .046 posted by others...sounds like the low end is most likely for FAJC due to the liquid. Gonna update my spreadsheet and do some real world tests. (I'm just trying for a ballpark...so I have a generally idea of things...rather than blind guessing.) [emoji111]