I'm looking for a way to come up with the final potential ABV of my wine. The caveat is that I added sugar during fermentation as I realized that the original SG was fairly low. Yep. I should have just added up front.
I did take readings along the way so I know what initial, pre- and post-additions were.
If:
Initial Reading - Final Reading * 131.25 = ABV%
(1.080-0.998) * 131.25 = 10.76%
Then:
((initial reading - preaddition reading) + (postaddition reading - final reading)) * 131.25 = modified ABV%
((1.080 - 1.050) + (1.070 - 0.998)) * 131.25 = 13.39%
Does that sound about right?
I did take readings along the way so I know what initial, pre- and post-additions were.
If:
Initial Reading - Final Reading * 131.25 = ABV%
(1.080-0.998) * 131.25 = 10.76%
Then:
((initial reading - preaddition reading) + (postaddition reading - final reading)) * 131.25 = modified ABV%
((1.080 - 1.050) + (1.070 - 0.998)) * 131.25 = 13.39%
Does that sound about right?