I found https://www.homebrewtalk.com/showthread.php?t=148693 in an attempt to answer my question but it was so old (2009) that I figured the good-citizen thing was not to add to it, but my question is this:
Doesn't the FG go down during the time in the bottle? In the referenced thread, ajf says "Either the fermentation has finished or it hasn't."
But my understanding of the stoichiometry is that yeast simply converts sugar into alcohol and carbon dioxide. If it's making CO2 in the bottle, it's also making alcohol, isn't it? Then the "fermentation" isn't technically "finished," is it? Is it just that the additional alcohol content is negligible here, or am I missing something?
My concern of course is that I haven't gotten an accurate ABV.
Doesn't the FG go down during the time in the bottle? In the referenced thread, ajf says "Either the fermentation has finished or it hasn't."
But my understanding of the stoichiometry is that yeast simply converts sugar into alcohol and carbon dioxide. If it's making CO2 in the bottle, it's also making alcohol, isn't it? Then the "fermentation" isn't technically "finished," is it? Is it just that the additional alcohol content is negligible here, or am I missing something?
My concern of course is that I haven't gotten an accurate ABV.