Recent content by DanielW

Nothing wrong with cider but I have 6 gallons going now already. I am practicing with juice trying to get the process before actual cider season hits. Im doing the same with making wine from juice so when I can get grapes I have a better idea what to expect.

Because I'm special. I miss read my hydrometer. I read the Brix as SG. Guess it's just another cider.

7-1-17 6 gallons Tree Top Apple juice Fermintis SafCider yeast .5 tsp Wyeast wine nutrient. 3 cups sugar OG 1.060

Will rack again on 7-19-17

Racked on 6-21-18

The 2nd round was at 15% and too hot.

590 grams brown sugar. 6 gallons of Tree Top Apple juice Fermentis SafCider [I saved yeast from last batch] 1 oz mild oak chips OG is 1.060 8% abv Started 6-10-17

Still not done but flavor is improving. A lot of the acidity has mellowed. The body has slightly improved. The first taste of hitting the mouth is very fruity and good. The finish seems a bit more tannic then at first.

How do you use a hydrometer to measure fruit sugars?

SG is now at .994 and looks to be done fermenting. Per FermCalc my OG was 1.1119.

Do you know the actual formula? I don't even know what to search on Google. All I find are apps to do it for me.

Raisins are 24g sugar/serving, a serving is 1/4 cup, that makes 6 servings I added to must. That is 144 grams total added to 2 gallons must. What would the added SG be?

You answered both. Thanks.

Racked again today and SG is 1.004 and still actively fermenting. So with a starting OG of 1.106 - 1.004 = .102 x 131.25 = 13.3875 ABV?

Racked again today and SG is 1.004 and still actively fermenting. So with a starting SG of 1.106 - 1.004 = .102 x 131 = 13.362 ABV?