DB High sg

[RegionRat]

I must have done a slight math error. My latest batch of DB had a sg of 1.115+ at the time I pitched the yeast. I pitched EC1118. What do you all think I should do?

RR

 

[pjd]

That should give you about 16% if it ferments dry. I probably would start another batch with a sg of 1.060 let it ferment dry then blend the two. you should finish around 12%

 

[Runningwolf]

As Phil said or just let it go all the way and maybe it'll finish around 1.01 or so and it'll already be sweetened.

 

[Julie]

I agree with pjs, make another batch that is lower in sg and then blend. BUT if you decide to not do that, just remember only drink one glass per night!

 

[RegionRat]

Thanks for the responses.

I think I am going to let it ferment out, either dry or till yeast dies, see what residual sugar there is and make a decision. I am leaning toward a blend.

Is there a formula to find final ABV in a blend? I would like to know how strong to make the blending batch to end up with 12isn ABV

RR

 

[pjd]

Thanks for the responses.

I think I am going to let it ferment out, either dry or till yeast dies, see what residual sugar there is and make a decision. I am leaning toward a blend.

Is there a formula to find final ABV in a blend? I would like to know how strong to make the blending batch to end up with 12isn ABV

RR

It should be a straight line in porportion. if you have 5 gallons at 16% and you blend it with 5 gallons at 8% you end up with 10 gallons at 12%

 

[CBell]

Or if you have 2.5 gallons at 6% and 5 gallons at 16% it's

(2.5*.06) + 5x.16)=

.15+.8=.95
.95/7.5 (total number of gallons)=12.6%

You can apply this formula to any size and apv that you want to blend, if you didn't want to do another whole 5 gallons

 

[RegionRat]

It should be a straight line in porportion. if you have 5 gallons at 16% and you blend it with 5 gallons at 8% you end up with 10 gallons at 12%

Or if you have 2.5 gallons at 6% and 5 gallons at 16% it's

(2.5*.06) + 5x.16)=

.15+.8=.95
.95/7.5 (total number of gallons)=12.6%

You can apply this formula to any size and apv that you want to blend, if you didn't want to do another whole 5 gallons

Simple enough. Thanks

RR

 

[bchilders]

Thanks for the responses.

I think I am going to let it ferment out, either dry or till yeast dies, see what residual sugar there is and make a decision. I am leaning toward a blend.

Is there a formula to find final ABV in a blend? I would like to know how strong to make the blending batch to end up with 12isn ABV

RR

Here is a blending spread sheet provided through WineMaker Mag that might make it easier for you. http://winemakermag.com/guide/blending

 

[dangerdave]

Or just dump it in your gas tank! Gasoline is getting expensive!

 

[barryjo]

Thanks for the responses.

I think I am going to let it ferment out, either dry or till yeast dies, see what residual sugar there is and make a decision. I am leaning toward a blend.

Is there a formula to find final ABV in a blend? I would like to know how strong to make the blending batch to end up with 12isn ABV

RR

You could always go to www.fermcalc.com and use the honneyman method for figuring out abv.

 

[RegionRat]

Or just dump it in your gas tank! Gasoline is getting expensive!

Just like Granny from the Beverly Hillbillieses used to do, lol

You could always go to www.fermcalc.com and use the honneyman method for figuring out abv.

I have been using fermcalc since I started this new obsession. I just noticed it will do the ABV blending calculation.

Thanks for pointing that out for me.

RR

 

[RegionRat]

Well, just checked sg. It is at 1.042 right now. I think that makes it around 9% ABV and the yeast is still active.

I checked and EC 1118 is tolerant up to 18% ABV.

RR

 

[FABulousWines]

Yeah, champagne yeast is pretty hardy. You will no doubt finish north of 15% ABV.

 

[RegionRat]

sg under 1.010 this morning. Yeasties still working away.........

RR

 

[RegionRat]

If this batch ferments out dry and ends up say around 17 or 18%ABV do I have to ferment a batch to blend or can I use some type of 0%ABV juice to blend to 12%ABV?

According to FermCalc; 6 gal of 18% blended with 3gal zero ABV would yield 12%ABV.

If so, any thoughts on the juice I should use?

RR