• PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.

Calculating Alcohol?

Barrel Char Wood Products

ciderman

NewBee
Registered Member
May 26, 2005
42
0
0
55
I racked my first gallon out of the 5 gallon primary 2 nights ago. It's been in there for about 3-4 weeks now. I racked it onto 2 lbs of peaches and an additional pound of honey and thus far fermentation is very slow.

The alcohol content of the must in the primary is about 13% :eek:. How do I calculate the final alcohol content at bottling when I have added additional sugars?

OH, I used D-47 yeast which is only supposed to go to 14%. Did I mess up by adding the additional honey?
 

JamesP

Senior Member
Lifetime GotMead Patron
Dec 3, 2003
654
1
18
Brisbane Australia
Try the mead calculator at http://www.gotmead.com/making-mead/mead-calculator.shtml

Make the "Target Volume" 5 gal (or watever your final volume is - probably 5.25 gal after honey addition ?) and tick the box.

make the "initial gravity" whatever the SG of your 5 gal is before racking (1.010 ?), and tick the box

Tick the box on "Additional sugars #1" and set it to 1 lb of honey"
Tick the box on "Additional sugars #2" and set it to 2 lb of peaches"

The result is probably about 2% ABV, which you then add (in your head) to the existing ABV of the 5gal must (13%) - ie about 15% ABV if fermented to dry.

ciderman said:
OH, I used D-47 yeast which is only supposed to go to 14%. Did I mess up by adding the additional honey?
The residual sweetness left over after 14% ABV is probably a bonus, because it will enhance the peach flavour. A dry ferment will mean it has very little fruitiness (however, you probably don't want it too sweet - its up to you how you want to craft your mead :) )
 

Mynx

NewBee
Registered Member
Apr 8, 2005
449
0
0
43
I'll thank you too.

I dunno if it's cause I'm just not thinking right or whatever, but I cant figure out the Calculator at all. :-[
 
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns