Specific gravity after brewing and after priming.

[adamant]

Was wondering if anyone knew what the difference in specific gravity is before and after priming to get the proper carbonation level? I am planning on priming some cider with apple juice so I want to know what to aim for.

Thanks.

 

[Nateo]

What you propose sounds like carbonating with speisse. In any case, this is probably what you're looking for:
http://www.braukaiser.com/wiki/index.php/Accurately_Calculating_Sugar_Additions_for_Carbonation

 

[JimTheHick]

If you are wondering how much the SG changes from finished beer versus after adding the priming sugar - the change is hardly measurable in my experience. I added 2.2 ounces to prime 4.5 gallons last night and my 1.016 was reading 1.016 after priming. I ended up measuring the SG with the dregs in the bucket for the hell of it. It's such a small amount of fermentable.

 

[adamant]

I think I'll just keep trying them until I hit the carb I want then pasteurize them. I wouldn't mind some extra sweetness.

Hopefully I won't blow any up this time :/

 

[JimTheHick]

What you are doing is over my head. Best of luck!

 

[Revvy]

Adament, we're not quite grasping what you're asking. When I read your thread I thought like jimthehick thought, and were asking how much gravity changes when you add the 4.5-5 oz of priming sugar. Which is insignificant...like .0003% to the abv iirc.

We're just not quite sure what you are asking or looking to do. Maybe if you're a little clearer we can help you.

 

[bottlebomber]

5.5 ounces of dextrose in 5 gallons adds about 2 gravity points (both by the math and my experience) which has an alcohol potential of approximately 0.25%

 

[adamant]

Adament, we're not quite grasping what you're asking. When I read your thread I thought like jimthehick thought, and were asking how much gravity changes when you add the 4.5-5 oz of priming sugar. Which is insignificant...like .0003% to the abv iirc.

We're just not quite sure what you are asking or looking to do. Maybe if you're a little clearer we can help you.

That is what I was asking.

Thanks guys, I guess since the SG doesn't change much that wouldn't be the best measure to go by.

Like I said, I am planning on adding some juice then pasteurizing it to prevent over carb and keep a little sweetness.

I guess I was hoping for a simple guideline to go by. Maybe I will try to wrap my head around the first link posted.

Thanks for the responses.