Question for numbers-obsessive homebrewers ...

Discussion in 'Homebrewing' started by flagmantho, Mar 11, 2013.

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  1. flagmantho

    flagmantho Grand High Pooh-Bah (7,674) Feb 19, 2009 Washington
    BA4LYFE Society Pooh-Bah

    So, I have a tendency to be anal about my brew numbers like OG and FG, so that I can accurately calculate ABV and attenuation, that sort of thing. Here's my question: if I were to add fruit or sugar into the fermenter after fermentation begins, how can I make sure my calculations reflect these additions?

    For sugar, it's probably easy: just add 8 points to my OG per pound in my 5-gallon batch. But for things like cherries, what's the best way of figuring this out?

    Or am I weird for caring? :slight_smile:
     
    #1 flagmantho, Mar 11, 2013
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    - Table sugar is more like 9.2 points per pound in a 5 gallon batch.
    - This might help with the fruit calcs, but keep in mind that fruit also adds water, which will dilute gravity..
    ------ http://www.thefruitpages.com/contents.shtml

    Edit: you didn't ask, but adding sugar does not change FG, since it ferments out at 100%. Or very technically, it will reduce FG very slightly, because alcohol is less dense than H20.
     
    #2 VikeMan, Mar 11, 2013
  3. flagmantho

    flagmantho Grand High Pooh-Bah (7,674) Feb 19, 2009 Washington
    BA4LYFE Society Pooh-Bah

    Ooh, that's good. So, for 2Kg of cherries I'm adding like 1.7L of water and 260g of sugar. I can work with that!
     
    #3 flagmantho, Mar 11, 2013
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