BadgerBrigade
Well-Known Member
My first question is where does cider finish at mostly 1.000? .998? Or does it depend on the yeast? Mostly...
I am planning on producing cider in a commercial scale and I'm probably going to be doing about 500-1000 gallon at a time. I do not want to go over 7% alcohol because I believe there are different alcohol restrictions in California and I don't want to keep producing labels because I believe in California you have to have your alcohol by volume listed on the label.
I would like to keep my product at a consistent 6.8% ABV.
How would one do this? Shoot for 6.8%ABV and if it's over that dilute it?
I am planning on producing cider in a commercial scale and I'm probably going to be doing about 500-1000 gallon at a time. I do not want to go over 7% alcohol because I believe there are different alcohol restrictions in California and I don't want to keep producing labels because I believe in California you have to have your alcohol by volume listed on the label.
I would like to keep my product at a consistent 6.8% ABV.
How would one do this? Shoot for 6.8%ABV and if it's over that dilute it?