I am trying to use a precision hydrometer for determining the ABV of what I expect to be a low alcohol drink. The target ABV should be between 0.5% and 2%.
Could anyone recommend what range of hydrometer I should be using for this? The drink itself is more kombucha like, not beer, but I would assume some similarities must exist in choosing this device.
Also, is sugar usually added to beer or how does one estimate the sugar to alcohol conversion ratio when producing beer? In other words, if my target is a 5% ABV drink how do I know how much of each ingredient should I include? Do you transform the amount of grains into sugary carbs and estimate the potential ABV based on that sugar? In wine production they assume 17 g / L will yield 1%. Is there some similar calculation in beer at the onset when crafting how much of each ingredient to include?
Could anyone recommend what range of hydrometer I should be using for this? The drink itself is more kombucha like, not beer, but I would assume some similarities must exist in choosing this device.
Also, is sugar usually added to beer or how does one estimate the sugar to alcohol conversion ratio when producing beer? In other words, if my target is a 5% ABV drink how do I know how much of each ingredient should I include? Do you transform the amount of grains into sugary carbs and estimate the potential ABV based on that sugar? In wine production they assume 17 g / L will yield 1%. Is there some similar calculation in beer at the onset when crafting how much of each ingredient to include?