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What makes you so sure the ABV is close to 20%? It is possible, but not something that I would expect to happen with wines that are made mostly from sugar and water.

I entered a while back but, I don't plan on entering again since I found that the judging notes were really incomplete and lacking in content.

I can't vouch for the insulin resistance component of it. .... but during your first experiment the tequila could of clouded up because many things tend to be less soluble in alcohol than in water. I would try again with water and see if the same thing happens.

I have not really ventured very far into this side of things... But, I have a mead going right now that was flavoured with a considerable amount of dark crystal malt. I would say that the cases where this would work for a wine are few and far between, but I can see them existing. Ie, think of a...

I put my probe into a small thin stainless steel pipe with the bottom capped off. I then put the pipe in through the neck of the carboy or bucket. Note that I only do this during primary fermentation to avoid oxidation.

Yeah, I think it would be a good experiment to do. I can see it being approached one of two ways. Method one, you use a super clean yeast with a cool temperature controlled fermentation utilizing high grade honey and nutrient scheduling all in an effort to try and express the honey as purely as...

Nektar creak up in Oregon. Some of them have things like ginger added to them others do not. But they all have a distinct honey flavor to them. Honestly, I guess the end all solution wouLd be to make one myself.

Right, or even different types of honey are much more intense than others. I think I can pretty much assure you that something that is 5% ABV made from straight buckwheat and is dry is going to still taste quite a bit like horse manure. To be honest, I am kind of projecting a project that I...

Ahh, but the thing is these guys have plenty of flavor and have won multiple awards in dry catagoris in the Mazer's Cup this way. There are plenty of dryish beers that are low gravity but still have quite a bit of malt flavor. I'm just not 100% sold on the idea that you really need a lot...

Sure np, btw something to keep in mind. Their is not a single end all win all ABV equation. Their are plenty of formulations out there and I am sure each one works and compares better to different data sets than the others do.

It is a little bit different than the 131*(deltaRho) that most wine makers I see use. However, for the most part it seems to give answers that are really close to the same.

Right, well at the end of the day it is all about what you want. I managed to try some really good hydromels from nektar creak up in Oregon and they were around 5% ABV, were dry and had really good honey flavor. However, the whole argument over more honey and thus more fermentables and...

Yeah, I think we get each other now. . I might need to reread the original posters question again just to be sure.

Which one do you think was wrong? I should be able to tell you if the values they are getting are in the right ballpark.

Still sounds a little high on the ABV, but good luck. It is still not too late to take it down a bit further. With the kind of turn around you plan on having it might be for the best. This one will be mostly honey from a fermentable perspective. However, I would not be surprised if the honey...

I would skip the dry hops and use them only in the boil. Then extract them from the boil using a hopsack. I would also take the ABV down significantly if you actually plan on drinking this within 6 months. Is that final gravity based on your expected unfermentable sugars? Plus, I would...

It works for your case so long as it did not have significant fermentation in between. However, what does not work is if something like this happens. Start at 1.100 Drop to 1.020. Add sugar water up to 1.050 ferment down to 1.000 and then claim you had a gravity drop of 130 points and an ABV...

I have made a few post about this in the past, but if you are not accounting for the volume change, ( unless the volume change is sufficiently small compared to the total volume) when you add sugars, it is really not sufficient to just add SG points do the SG equation.

Hydrometer measures density. As the sugars get converted to alcohol and CO2, the fluid becomes less dense. You are then able to correlate the change in density to the ABV. A common formula that is used is ABV=131*(Sg1-Sg2). However, if you are reading .986, you are likely reading it long...

Well, things like superklear tend to work pretty quickly. But, I would wait until it is nearing ready to bottle that way you can make sure most of the CO2 is out of suspension.