jeanzanita
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- Joined
- Oct 18, 2016
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Hi,
I've been wondering about how to determine the actual alcohol % of my final cider after back-sweetening with apple juice (to 1.005 S.G), allowing it to carbonate, and then pasteurizing.
I do the usual O.G. minus S.G. to determine the final alcohol %; but it struck me that by the addition of the apple juice and then a bit more fermentation, the final S.G. might end up a bit higher after all; since the fermentation process in the bottle is not allowed to complete.
Can anyone out there enlighten me?
I've been wondering about how to determine the actual alcohol % of my final cider after back-sweetening with apple juice (to 1.005 S.G), allowing it to carbonate, and then pasteurizing.
I do the usual O.G. minus S.G. to determine the final alcohol %; but it struck me that by the addition of the apple juice and then a bit more fermentation, the final S.G. might end up a bit higher after all; since the fermentation process in the bottle is not allowed to complete.
Can anyone out there enlighten me?