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% . 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?
The alcohol content of the must in the primary is about 13% . 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?