Hi,
Maybe a basic question, but hoping someone can assist before I put my next one on at the weekend.
I've successfully made a few brews now (and unsuccessfully made a couple originally). Main thing is I'm learning and having fun.
So far have just made kits - Fat Yak and Summer Wheat from Liquorcraft and Apple Cider from Crush Cider kits. All turned out OK (better than last couple of tries). However, the consistent result in all has been low ABV.
I measure OG when I have everything in the fermenter - should I measure just the wort or something different? I measure FG when fermentation has stopped. I then calculate [(OG - FG) x 0.12] = ABV%
I am finding the FG is generally between 1012 and 1014, and I'm therefore getting an ABV of around 3% - 4%. Less than expected form these kits.
I use a fridge/heat pad to keep fermenting temp consistent, for alses and cider around 19-20 degrees C.
So, I'm wondering what I am either doing wrong, or should be doing:
1. measuring OG differently
2. not pitching the yeast properly so it's not fermenting fully
3. doing something else that is causing alcohol % to be less?
If I'm not doing anything wrong in the process (following instructions, sanitise properly, yeast in warm water first, aerate fermenter, etc) is there something I should do on top of what is being stated in the instructions or supplied in the kit? More sugar/dextrose added?
Interested in any experience or tips - not trying to go overboard with the ABV, but I'd expect it to end up around 4.5 - 5.2% for these brews?
Thanks,
Darren
Maybe a basic question, but hoping someone can assist before I put my next one on at the weekend.
I've successfully made a few brews now (and unsuccessfully made a couple originally). Main thing is I'm learning and having fun.
So far have just made kits - Fat Yak and Summer Wheat from Liquorcraft and Apple Cider from Crush Cider kits. All turned out OK (better than last couple of tries). However, the consistent result in all has been low ABV.
I measure OG when I have everything in the fermenter - should I measure just the wort or something different? I measure FG when fermentation has stopped. I then calculate [(OG - FG) x 0.12] = ABV%
I am finding the FG is generally between 1012 and 1014, and I'm therefore getting an ABV of around 3% - 4%. Less than expected form these kits.
I use a fridge/heat pad to keep fermenting temp consistent, for alses and cider around 19-20 degrees C.
So, I'm wondering what I am either doing wrong, or should be doing:
1. measuring OG differently
2. not pitching the yeast properly so it's not fermenting fully
3. doing something else that is causing alcohol % to be less?
If I'm not doing anything wrong in the process (following instructions, sanitise properly, yeast in warm water first, aerate fermenter, etc) is there something I should do on top of what is being stated in the instructions or supplied in the kit? More sugar/dextrose added?
Interested in any experience or tips - not trying to go overboard with the ABV, but I'd expect it to end up around 4.5 - 5.2% for these brews?
Thanks,
Darren