Quick help needed

[lex990]

Need to know a way to calculate og and fg in a apfelwein Bout to make it and trying to figure how much sugar honey etc to add.

Here was my plan
19 quarts apple juice.
1000g honey
2# raw sugar
Lalvin 71b-1122 yeast

 

[JMcC76]

I've done a lot of ciders and just put it in the beeker and took the OG and FG when it was done. I found using my refractometer the line is much more cloudy due to it being thick with particulate when trying to get my original Brix. I just did one last month, let it go for 2 weeks, took an FG then added 5# sugar and took another reading. When it's done in another 2 weeks I'll take the FG and add the 2 percentages. Is that even close to waht you're looking to do?

 

[lex990]

I was just looking at a way to figure out how much sugar / honey to add at the beginning

 

[lex990]

Does 1000g honey and 2lb raw sugar sound food for a 9% cider at 4.5 gals or should I add more sugar

 

[JMcC76]

So you're looking for an exact FG that you're shooting for? I found that staight cider without any sugar added gave me a 7.5%. It went from 11 Brix to 2.5 which gave me 7.0% on a 5ga batch I added 5# of sugar and got it back up to 11 Brix again.

 

[Gdubss31]

Can I store a new 3 week old keg in the garage which right now it's cool because of the weather and tap it next month? It's a keg of new castle

 

[JMcC76]

Yeah, I don't see why not. As long as it hasn't been tapped and it remains cool you shouldn't have any problems with keeping it for another few weeks.

 

[ACbrewer]

Need to know a way to calculate og and fg in a apfelwein Bout to make it and trying to figure how much sugar honey etc to add.

Here was my plan
19 quarts apple juice.
1000g honey
2# raw sugar
Lalvin 71b-1122 yeast

Any water to this? probably not... 19 quarts is 4.75 gallons. Generally apple juice has a OG of 1.045 (which is close to 11 brix btw, but I know points, not brix, so I'm using gravity). 1000g =2.2 lb. Honey has 35 ppg and sugar is 45ppg.

so total points is 4.75*45 +2*45+2.2*35 = 380.75 - divide that by 4.75 is 80.15 points - call it 1.080... or about 19-20 brix (for the brix people out there.)... If given Lavin 71b has a rated tolerance of 14%, your FG will be around .990 to .995
giving an abv of about 10-11% (I've not dug out an abv calculator).

the 45 ppg for sugar is right, the honey can varry but typically is about 75% fermentables and 25% water - thus 35ppg

 

[JMcC76]

Lex990 I'm looking for sugar calculators online, I'll get back to you if I find anything that would give you an exact answer.
I found this calculator, it worked close to my first post!
Home Distillation of Alcohol (Homemade Alcohol to Drink)