#### renegade66

##### Junior

- Joined
- Dec 1, 2016

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I am trying to redo the spreadsheet to take into account sugar additions along the way in the fermentation but i am stuck at how the total alcohol is calculated.

Lets say i start with an OG of 1.080 and i let this ferment down to 1.024 which gives an Alcohol of about 7.00 percent. At this point i add enough grams of sugar to bring the SG back up to 1.080 and let it ferment back down to 1.00 what would the formula be for calculation of alcohol in this case.

In my original spreadsheet it work with no additions. i am dealing with a ginger wine i made with a OG of 1.100 but there were 3 additions of 500g of sugar along the way during fermentation. I took SG readings before and after each addition and the yeast died at 1.040 final SG. I know i cannot use 1.100 and 1.040 as the numbers to get total alcohol.