I’m just wondering if anyone has a Step Feeding calculator or knows how to crunch the numbers to determine how to adjust the OG to get an accurate ABV once fermentation stops. So, for instance, take the following scenario:
I start with an OG of 1.2 and the yeast take it down to 1.05 and then I add more honey to bring the gravity up to 1.10.
The yeast take it back down to 1.05 and I add more honey to bring the SG back to 1.10.
I then let the yeast take the SG down to where I want it at, say, 1.01, and then stop fermentation.
Now I know that my example may not me realistic, but I wanted to use round numbers to make the math easy.