Howdy all,
if I have a yeast capable of appx. 18% ABV tolerance, and the yeast was pitched into a 1.100 SG must, I believe I can add sugars/honey into the must (lets say when ferment reaches 1.050) to bring the SG back to 1.100 to leverage the high ABV tolerance and keep fermenting.... right?
what is the calculation to ensure I add only the amount of honey needed to obtain max ABV, at any SG in time and ensure I don't go over the 1.100 tolerance?
so ... are the calculations as simple as this: max ABV - current ABV = additional ABV ?
where 'additional ABV' would be used to determine the SG points to be added.
and ABV = (OG - SG) x 131
assuming my yeast should not be in an SG over 1.100, here is an example:
max ABV - current ABV = additional ABV
18% - 6% = 12%
12% = ( TG - 1.000 ) x 131 where TG is the targeted SG to increase the must to get to 18%
TG = 1.091
I then would take my currently 1.050 fermenting must and raise the SG to 1.091 to get a final ABV of 18%.
does that work out right?
if I have a yeast capable of appx. 18% ABV tolerance, and the yeast was pitched into a 1.100 SG must, I believe I can add sugars/honey into the must (lets say when ferment reaches 1.050) to bring the SG back to 1.100 to leverage the high ABV tolerance and keep fermenting.... right?
what is the calculation to ensure I add only the amount of honey needed to obtain max ABV, at any SG in time and ensure I don't go over the 1.100 tolerance?
so ... are the calculations as simple as this: max ABV - current ABV = additional ABV ?
where 'additional ABV' would be used to determine the SG points to be added.
and ABV = (OG - SG) x 131
assuming my yeast should not be in an SG over 1.100, here is an example:
max ABV - current ABV = additional ABV
18% - 6% = 12%
12% = ( TG - 1.000 ) x 131 where TG is the targeted SG to increase the must to get to 18%
TG = 1.091
I then would take my currently 1.050 fermenting must and raise the SG to 1.091 to get a final ABV of 18%.
does that work out right?