I'm just wondering with chinese rice wine, if it's possible to measure the SG at the start and end.
I was looking at the densities of starch:
1.5 g/cm³
I'm not sure what type of sugars you get from koji:
But glucose is for example:
1.54 g/cm³
It looks like it might be possible to get some rough measure with a hydrometer, as starch and sugar seem to
be similarish in density, so when both are reduced via fermentation and koji activity, it'll go down like with beer?
Edit: Although that does assume all the starch is present in the liquid, and none remaining in the rice I guess at the start of fermentation, which is likely false
Measuring ABV of Rice Wine
Re: Measuring ABV of Rice Wine
on another home brew forum (craft brewing) there's a bloke called Tony Hibbett, who does lots of wines, I recall him doing a sake/rice wine, and there was information about hydrometer readings, and vinometer readings, and I think the SG was low, as the carbohydrate conversion carried on whilst the fermentation happened. I seem to recall he tasted it and it wasn't sweet, but still had a higher SG...
This thread here
This thread here
Re: Measuring ABV of Rice Wine
Cheers I'll have a look at that!