Alcohol Content & Secondary Fermentation

[salnajjar]

This may be as simple as I think it is, but...

I'm supping one of my first AG brews and thinking that it tastes damn nice, however, it also seems to pack one hell of a punch. When this came out of the FV I worked it out to be about 5% ABV, which is about right. However, when I transferred it into the cornie, I also added a sugar and water solution to provide some natural carbonation.

So, the question is, how should I have worked out the alcohol? Is it a case of taking the OG and FG from before sugar syrup for my original 5% ABV then taking the new OG and FS after sugar syrup then combing the two, or something else?

It's not that important, but for my pride, I would like to be able to show that it's the beer that's causing me to talk crap after 3 pints!

[wetdog]

yes work out the total points dropped the first time eg 1.050 down to 1.010 = 40 points
then the total points dropped after adding the sugar eg 1.015 down to 1.010 =5 points
total drop = 45 points so use that figure when working out the achohol

[OldSpeckledBadger]

I've just done a calculation in Beer Engine and if have a 23L at 5% and you add 80 sugar in 100ml solution, it'll up the ABV to 5.3%

[vacant]

I agree with OSB. Working out the maths on 85g of totally fermented cane sugar, I tend to add about 0.2% ABV for priming sugar. Sorry, not the 3 or 4% you seem to be angling for in your drunken haze

[GARYSMIFF]

the beer that's causing me to talk crap after 3 pints!



Lorem ipsum you can not beat it!


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