2nd made up Apple juice recipe

[DanielW]

7 quarts apple juice
1.5 cups brown sugar
2 lbs white sugar
2 cinnamon sticks
1.5 cups raisins
1 Tbsp Oak chips
1/8 tsp Wyeast Wine Nutrient
1 cup very strong raspberry leaf tea with a touch of chamomile.

OG 1.106
Fermintis Safcider yeast thrown 5-12-17
(This is supposed to die off at 11%. We will see on this one)
In a 2 gallon fermenter [filled right up to about 1.5 inches from top]

 

[DanielW]

I did not handle my raisins as is suggested, but I will next time. My Fermintation is running strong with raisins put simply straight into must. I had to go to 2 tsp yeast though.


http://wijnmaker.blogspot.com/2007/11/rozijnen-raisins.html?m=1

 

[DanielW]

Strained off raisins and blended then added back to must.

 

[DanielW]

Racked again today and SG is 1.004 and still actively fermenting.

So with a starting SG of
1.106 - 1.004 = .102 x 131 = 13.362 ABV?

 

[DanielW]

Racked again today and SG is 1.004 and still actively fermenting.

So with a starting OG of
1.106 - 1.004 = .102 x 131.25 = 13.3875 ABV?

 

[cmason1957]

Racked again today and SG is 1.004 and still actively fermenting.

So with a starting OG of
1.106 - 1.004 = .102 x 131.25 = 13.3875 ABV?

Are those question marks for the math (which is correct) the or that your yeast went above and beyond the 11%. Which is not at all unusual. I think that 11%is an average and is a bell curved distribution. It isn't a step curve where one it hits 11 it stops.

 

[DanielW]

You answered both. Thanks.

 

[DanielW]

Raisins are 24g sugar/serving, a serving is 1/4 cup, that makes 6 servings I added to must. That is 144 grams total added to 2 gallons must.

What would the added SG be?

 

[sour_grapes]

Fermcalc is your friend!

http://web2.airmail.net/sgross/fermcalc/fermcalc_applet.html

 

[DanielW]

Do you know the actual formula? I don't even know what to search on Google. All I find are apps to do it for me.

 

[DanielW]

SG is now at .994 and looks to be done fermenting. Per FermCalc my OG was 1.1119.

 

[wineforfun]

Hydrometer my friend, a hydrometer is your best "calculator".

 

[DanielW]

How do you use a hydrometer to measure fruit sugars?

 

[wineforfun]

You don't use it to just measure the sugars of fruit but you can put your recipe together(from a proven one) and get a SG baseline. Then you can add/tweak/etc. from there, taking readings with each little addition.
You can find out that for most 1 gal. recipes, 1/2c - 1c of raisins would be the norm. If for some reason you want more raisins, then you would know to back off some of the apple juice or brown sugar.