intoxicating
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- Jul 22, 2008
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I am having trouble figuring out how to estimate the alcohol level on my "brandywine". I started with SG 1.090 and then added 6 lbs of chopped raisins.
Current SG is 1.014. Without the raisins that would be 10 %, but the yeast took nearly a week in the primary eating raisins before the SG dropped noticeably. (I racked it off the raisins at SG 1.040.) I found in a book that 5 lbs of raisins is equal to 3 lbs of sugar, but I get lost in the fractions.
It tastes like it will be KILLER when it isn't so green. If I can, I may add a little more yeast nutrient to bring the sugar down just a bit. But as of now, it does actually taste a lot like brandy.
Thanks for help with the numbers.
Thanks for help with the numbers.