I've been driving myself nuts, trying to figure out a honey quantity for a 3 gallon batch of a Cyser....
I've been unable to figure out the GotMead calculator for an additional sugar of Apple JUICE (apples, yes, but not apple JUICE). I'm probably just not smart enough...
I'm going for a 3 gallon batch of about 1.103 OG, Hothead Kveik yeast (11% attenuation), hopefully to finish at a FG of about 1.020-ish ( going for "lightly sweet")... and 2 gallons of a local apple juice.
I just can't figure out how to calculate how much HONEY to use!
Tips on how to use that calculator, or a little "manual math" brush up (I'm quite a few decades from my last math class...) appreciated!
Also, if anyone has opinions or experience using the Hothead Kveik (Omega) yeast, I'm happy to hear about that as well!
Thanks in advance!
I've been unable to figure out the GotMead calculator for an additional sugar of Apple JUICE (apples, yes, but not apple JUICE). I'm probably just not smart enough...
I'm going for a 3 gallon batch of about 1.103 OG, Hothead Kveik yeast (11% attenuation), hopefully to finish at a FG of about 1.020-ish ( going for "lightly sweet")... and 2 gallons of a local apple juice.
I just can't figure out how to calculate how much HONEY to use!
Tips on how to use that calculator, or a little "manual math" brush up (I'm quite a few decades from my last math class...) appreciated!
Also, if anyone has opinions or experience using the Hothead Kveik (Omega) yeast, I'm happy to hear about that as well!
Thanks in advance!