Genius! Thanks for the idea!black_labb said:You could also add 23g of sugar into a cup and then add water until it is 100g then measure the gravity once it is dissolved.
I assume that was your final gravity?davewalk said:The Coles apple juice I did recently was 1000.
1050 was finalbradmccoy said:I assume that was your final gravity?
They're the figures I wrote down when I tested, maybe my hydrometer is playing up. Although one thing I noticed when I drank it (from keg) was that the first 5 pots or so seemed quite powerful and everything after that seemed rather weak.bradmccoy said:Very confused. That would mean you ended up with more sugars than you started with. 1000 is pretty much water, right?
Yeah, you're right, I probably misread my notes (have had a few reds tonight).Rocker1986 said:It's more likely the OG was 1050 and the FG was 1000. You can't ferment a sugary solution and end up with a higher gravity than when you started.
23% sugar is pretty high. Grams/100ml is the brix scale, 23 brix would result in about 13% abv, roughly twice what you would expect from normal juice. I think they must be exaggerating a little.bradmccoy said:Anyone know the rough OG of apple juice? I didn't take a reading and I'm curious to know (roughly) what the final ABV will be.
The nutritional info on the bottle says it is 23% sugar if that helps.
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