Hey everyone I recently brewed a Belgian Quad and am having some trouble figuring out all my numbers.
I bottled it yesterday after this ferm schedule :
28th Nov
18 litres at OG 1.084
Pitched healthy dose of M41
5th Oct
Added liquid sucrose,
estimated OG 1.089
10th Oct
SG at 1.010
Added 245g dried fruit that had soaked on 350ml of dark rum (added rum as well)
28th Oct
FG at 1.000 !?!?! No sign of infection or funk. Bottled
So here's my conundrum, how much do you think the dried fruit added raised my OG. Next, 350ml of rum at 40% ABV is only 2% of my total volume of liquid. How much will this raise the ABV of the total batch?
Finally, the FG .... How much does the alcohol on the sample skew this number?!
I just want to get a close ballpark figure of what my ABV is and better understand this.
Seems like crazy attenuation and I'm slightly worried about how it will turn out.
Thanks in advance
I bottled it yesterday after this ferm schedule :
28th Nov
18 litres at OG 1.084
Pitched healthy dose of M41
5th Oct
Added liquid sucrose,
estimated OG 1.089
10th Oct
SG at 1.010
Added 245g dried fruit that had soaked on 350ml of dark rum (added rum as well)
28th Oct
FG at 1.000 !?!?! No sign of infection or funk. Bottled
So here's my conundrum, how much do you think the dried fruit added raised my OG. Next, 350ml of rum at 40% ABV is only 2% of my total volume of liquid. How much will this raise the ABV of the total batch?
Finally, the FG .... How much does the alcohol on the sample skew this number?!
I just want to get a close ballpark figure of what my ABV is and better understand this.
Seems like crazy attenuation and I'm slightly worried about how it will turn out.
Thanks in advance