Hi all. I have searched through the forums and around the internet and haven’t been able to find a specific answer to my question.
I have made a couple of step by step recipes and am to the point that I would like to attempt a “do it from scratch” approach. I like the idea of taking a mead dry and then back sweetening to a desired level for somewhat reliable repeatability (is that a word?
My question is about ABV and how it is impacted by back sweetening
If for example, I was shooting for a 14% ABV, fermented to dry at .998, and back sweeten to 1.020 where should my starting gravity be?
According to the calculator, if I used it correctly. (I love this thing by the way)
Example 1: S.G of 1.127 taken to F.G of 1.020 = roughly 14% ABV
Example 2: S.G of 1.105 taken to F.G of .998 = roughly 14% ABV
Sooo which, if either, is correct? Should there be a 3rd example that somehow uses a measured amount of sweetened liquid at a known gravity to account for how the must is diluted?
Thanks in advance for info on this topic.