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I discovered today that a £2 coin is exactly the same size as the narrow bottom of a standard rubber demijohn bung. I drew around the coin and cut a circle in a plastic bucket lid (it was a dog food container) then I sanded the hole smooth, cleaned the dust away and plugged a rubber bung in...

Cheers, yes it was slightly over now I come to think of it. I'll tweak the calc again. EDIT: I just based it on what happened when I added 1920g of sugar to 960ml of tea and it came out to 2110ml. The calculation has ended up: Sugar (g) /1.67 + liquid (ml) = total ml or Sugar (g) *0.5988 +...

Before starting my winemaking, I looked up how much of an increase in volume of liquid happens when X amount of sugar is added, because I planned to dissolve all my sugar into the hot tea I was adding, to make it easier than trying to dissolve it into cold juice. Every answer I found on Google...

Cheers BigDave, but I did bottle it before coming back to this thread! I shook the newly racked bottle vigorously several times to let the gas out and took an SG reading... the SG is at 0.996 now! I nearly had to pinch myself but yes, it's finished in just under 4 days. Popped it in the fridge...

It's pretty much all I care about :) Got it down to 80p a bottle. Not even got around to tasting it yet though. Total beginner.

3 full days and I just tasted it... rocket fuel! It's 3/4 of the way up the yellow band on the hydrometer. SG is down to 1.002 now. According to FermCalc, from where it started it's at about 14.2% ABV now. Crazy that it's only taken three days. If I leave it to get to 0.998 that's 14.8% and if...

After only 2 days 7 hours, this has fermented way faster than I imagined it would. There was a lot of activity today (day 2) with little tidal waves of bits whirling around. I'm using a supposed "super" yeast, for high alcohol, but it's not a fast/turbo yeast. The juice certainly smells of...

The hydrometer reads 1.002 in cold (5°C) filtered water. Since it would float even higher in water at 20°C then yes it's not right. I need to test it properly in water at 20°C to see. EDIT: I did test it in 20°C water and the level where it reaches including meniscus effect is at exactly 1.000...

Cheers folks. I know these online calcs will be correct. 👍 I might try to tweak the Excel file to match what those show, I always like having an offline version. Having another look at FermCalc... EDIT: OK it's making sense now I'm on the right tab. Quite daunting at first!

That calc I made in Excel says: Alcohol Aim: 18% Sugar per liter: 306g If I type 17.3% as the aim, in my calc it comes out at 294g per Liter :) Very close to what the hydrometer says... Hydrometer: SG: 1.108 PA: 17.3% Sugar per liter: 295g All of those are lined up, using this hydrometer:

Cheers. I did look at that FermCalc last night and thought it was way too technical for me :P I just started off a few test liters of orange from concentrate, the starting SG was 108 and the PA about 17.3%. That'll do :)

Luckily I will be putting it in a room that doesn't fluctuate much in temperature and is around 22°C, day and night. Can results vary even if you use the same yeast/nutrient/juice from batch to batch? Dave, what about returning the tested juice back to the container, never do it? If it's tested...

Cheers Dave I'll just try with 800g in 4L and see what's what after 2 weeks.

Hello, I have yet to start my first homebrew but I have got 90% of the equipment and powders. I'm still finding conflicting info on how much sugar creates what ABV. I worked out my hydrometer scale matches up with the 17g of sugar per liter that's advised to add each 1% of ABV. I made a...