I don't have my notes with me, but it can't be higher than the supplied yeast strain will allow. Of course I always add at least one bottle of brandy, anyway.
Chaptilization is not too hard to figure in. Take SG just before chaptilization, then take it afterward. Add the difference to the starting SG.
ABV = (New start SG - true ending SG) times 131. That's approx, but close enough.
Ah, didn;t know that, whats high abv for lalvin ec-1118, goes up to 18%, so would 15-17% sound right for the average CRP?
My OG was 1.128. I did the chaptalisation in two stages and measured the SG before and after I added the sugar solution. On the first add, my SG went up by 0.004 and by 0.006 on the second add. My ferment finished at 1.010. So I am assuming that I would just add the extra gravity from the chaptalisation to my starting point and get an equation something like this ((1.128 + 0.004 + 0.006) - 1.010) x 131.25 and get a ABV of 16.8% without adding brandy or anything else
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