Figuring FG after knowing SG

[Garyr2973]

How do people figure out what their beer/cider should stop fermenting, FG, at? If mine started at 1.060 how would I figure what it would end at?

 

[NordeastBrewer77]

Well, the long answer would be to use your yeast's expected level of attenuation and figure it out from there.

Easy answer, when gravity remains stable over several days, the beer is done fermenting.

 

[basilchef]

I would Google it. But, roughly 1.010 - 1.013

 

[Garyr2973]

So if I start with 1.060 with a yeast of 72% attenuation, it would be 1.060 x .72 = .7632?

 

[NordeastBrewer77]

60 x .72 = ~43

Subtract 43 gravity points from 1.060, so 1.060 - 1.043 = 1.017

 

[Garyr2973]

Makes sense now!

 

[NordeastBrewer77]

I hate math. I like visual evidence. Those numbers are "expected", real life can be different. Always double check everything with measurements. If the gravity is stable, it's done fermenting (barring unforseen circumstance that I'm still yet to see IME)

 

[dinnerstick]

beer/cider

there's big difference between the two, unlike beer the sugar in cider is 100% fermentable, so your FG will be below 1.000 unless you stop fermentation intentionally