How to Calculate ABV and Alcohol Content in Mead, Wine, Cider and Beer

What is My ABV? How to Calculate Alcohol Content in Mead, Wine, Cider and Beer. Just how accurate can we get? There are a few different calculations for ABV or alcohol by volume, all have their place, and all have drawbacks. One thing to remember is that in homebrewing mead, wine, cider and beer, we're not going to be truly accurate. Hydrometers have a range of reading that lends itself to inaccuracy. The calculations are all approximations. The only way to know what the ABV of your brew is is by sending out to a lab. Hardly reasonable for homebrewing!
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[@CitySteadingBrews]

I know there's a lot of math here, but the gist is... use whatever is most practical for you. As long as you use the same system each time, it's good enough and accurate enough for MOST homebrewers. IF you need more, find a lab that will do your tests for you, but that might get pricey!

[@DavidDyche]

Dude you rock! Thank you for giving such an excellent answer to the question. I needed this!

[@jillwhatley994]

Much gratitude y’all! 🎉 Math and alcohol…🎉😂🎉

[@directx3497]

Just want to say I appreciate all of the work you guys do and all of the research.

[@CitySteadingBrews]

Thank you 🙏

[@LadyElaineLovegood]

Yay! The window-crash sound effect has resurfaced! Thanks for discussing the relatively minor effect of the different coefficients.

[@CitySteadingBrews]

Yup. I love that sound.

[@hantms]

I love the 1970s news reader feel of this. :D

[@eddavanleemputten9232]

Thank you! Your video pretty much goes over what my daughter researched for her mead-and-jacked-mead paper this past school year. She had to figure out a reliable and scientifically backed way of calculating not just the ABV of the mead she made but also of the result of freeze concentrating it (don’t worry, we didn’t drink the jacked mead; ingesting methanol can be dangerous). That meant doing A LOT of cross-checking and comparing various methods and formulas of calculating ABV… and of online calculators. When calculating ABV the main things to remember are: Be consistent in how you take your measurements Be consistent in what method of calculation you use Keep in mind that there is a margin of error and how big that margin is going to be both ways. As for hydrometer readings: Always make sure you’re at eye level with the surface of the liquid to take your reading Always be consistent in wether you read the top or the bottom of the meniscus (Brian knows but others might not: the liquid ‘bends’ around the hydrometer; sources disagree on wether you should read the top of where the liquid ‘climbs up’ the hydrometer or if you should read the ‘flat’ surface of the liquid in the cylinder). Either works although I like to believe the bottom (the ‘level surface’) is easier and therefore more accurate. Excellent video and much needed. Especially the part on step feeding. Fermentation may start up again if you back sweeten a brew and lots of people then end up wondering about the ABV. If you’ve taken a gravity reading after back sweetening you can calculate it.

[@tracychesnutt3660]

Thanks for all the math. The simple algebraic equations really do help. I have to thank Paul A. (I believe) for helping me understand calculating the amount of honey to be dissolved in 1 gallon of mead/must. I've used his equation several times now and have had great results. City Stealing is a wonderful community. Thanks all!

[@riukrobu]

Even if approximation is more than enough for home brewing, as you said, this is still an interesting talk. Thanks!

[@elricthebald870]

If I recall correctly from my brewery days according to Dutch law a brewery is allowed to deviate 10% from what is stated on the label. So for example if the label says 5%ABV it must be between 4.5 and 5.5. And it must be between 9 and 11 when the label says 10%. If the law is that lenient for commercial brewers a single decimal should be MORE than accurate enough for homebrew.

[@CitySteadingBrews]

Yup!

[@robertschumann3840]

Thanks Brian. That was good. I hate reading my hydrometer and I’m shit at it. I completely agree with your assessment of the situation. It’s an estimation based on the assumption that everything in the og was converted into alcohol. I’ve always appreciated your realistic, don’t worry, approach. Keep it going. Robert

[@melandor0]

Thought I'd just leave a comment seeing as I consider you my brewing sensei! I currently have 5 brews fermenting in the cellar: a strawberry wine, a Rhubarb wine, a regular cider, an ice cider and a bochet. Thank you for giving me the information and thus confidence to make whatever brew I desire. It's a lot of fun to continue one of humanity's oldest traditions!

[@CitySteadingBrews]

Cool! Nicely done.

[@i8ntrt]

Thank you for all your videos. Instead of watching mindless tik toc videos I watch yours and actually learn something

[@hantms]

Also hydrometers can be quite inaccurate. Mine seems to be calibrated at 39F (or it's just crappy), but I'm in the tropics. So if I use plain water and take a reading it reads 0.995. That's a serious difference from the 1.000 it should be. So like is mentioned in the video, no need to go crazy on the calculation accuracy. (Then again, if it's off by the same amount for both the OG and FG reading then it won't matter, as the difference is still the same.)

[@CitySteadingBrews]

Yep, we saw that in our Herculometer test recently.

[@stevehoward7525]

Thank you I'm going to be doing a step feed very soon with your simple mead recipe and my numbers have come to almost exactly your example, but I have spent all day racking my brain to figure out how I'll calculate the final gravity and abv and I couldn't get my head round it. Once I know my final gravity etc I will be coming back to this video as it's made it a lot clearer now. Love the channel keep up the good work guys 🙂

[@ghoppr71]

Thanks to one of your last videos, I ordered a Herculometer. I figured, why not. I now have 3 Chefast hydrometers, a generic one that came with a brewing kit, and now I'll have a Herculometer. I should be set, for now... 😉

[@ghoppr71]

@@craigbryant9925 Hmm... The one I just ordered wasn't too expensive, around $13.00. Now, the shipping is another story.

[@jeannetteclyburn377]

Oh my goodness Brian! I HATE MATH! You made this so easy and simple to understand and I was able to follow your calculations perfectly! Thank you so much! Party on Dudes!

[@jo_rellvs..]

Far Out Brian, I get it now, Most of my brews will be in the higher range, so 135 it is.. And you also cleared up my secondary Confusion of the Backsweeting numbers.. Now I'm Truly Smrt..lol Thanks Bro, SOOO Glad I've got you 2 in My corner!! and also Thanks for getting back to me soo fast!! You need a Cape bro..;)

[@CitySteadingBrews]

Glad to help!

[@rodneygouthier6090]

Thanks for the tutorial. Now I understand how to get a true ABV when adding more sweeteners. Great job.

[@j3ffro738]

Thanks brother! I'm learning so much from your videos.

[@leifd731]

I just use an online abv calculator. But just today I was taking an OG reading that was way higher than I expected. It finally occured to me that my beaker was fresh out of the hot sanitary water. OG was 1.120 after I let the beaker cool to room temp it was 1.110, big difference.

[@michaelo5665]

Been meaning to say it, I love the shirt. Btw my brew is really active and I did use a small amount of bergamot. I do believe it's a volatile oil.

[@HolyPineCone]

This guy is really good with maths. Not in the way that he knows higher math or anything like that (he might) But he is really really good at understanding what you can use simple math to figure out in your everyday life. But the real key to how good he is, is that he knows the limitations to his system. He knows how reality and measuring methods relates to the numbers, and in the next step how the numbers help him to figure stuff out. I don't think he knows how much of a rare breed he is, that he can combine these two skills since it comes naturally to him. On top of that he can teach it. He really deserves credit for this. How most people use numbers is really just sad, compared to this.

[@CitySteadingBrews]

Thanks for this. Not sure it's deserved, but it is surely appreciated!

[@suferick778]

Any complex formula will lend itself very nicely to calculation with a spreadsheet. That way you only need to do tge calc once

[@CitySteadingBrews]

Oh certainly, but... the point was that the result is only as good as the data entered. We're taking a rough analog reading and using complex formulas on it... in the end, just use the simple (OG-FG)X135 and you're in the range. Even commercial wineries only need to be +/- 1.5% of the stated ABV. IE 12% can be 10.5-13.5%.

[@heyporcupine]

Brian, I use your method. I am a Mathematical Dummy and your method is easiest

[@kevinjohnson940]

It wasn't covered in this video. But I started a muscadine grape wine. 1 gal batch with 3.5 lb of muscadine and 2.5 lb of sugar. (Just following a recipe 🤞) I took a gravity reading. But I'm not sure how much gravity to add to my OG. From the grapes. I can look up the sugar in the fruit. But I'm not sure how to calculate gravity based on sugar per serving.

[@CitySteadingBrews]

Sugar is .046 gravity per pound in a gallon of must.

[@kevinjohnson940]

@@CitySteadingBrews I just rewatched you video on sugars. If I assume 15% sugar on the grapes. 15% of the 3.5 lb grapes is .525 lb sugar. @ .046 per lb sugar per gal. Comes to .02415 Would this be the manner I would add the sugar in the grapes to my original OG so I can calculate the ABV?

[@CitySteadingBrews]

Yes. Just know it’s an educated guess since we can’t know if the yeast will get to all the sugars.

[@kevinjohnson940]

@@CitySteadingBrews okay just getting started and wanted to understand it better. Thank you guys for the great education on home brewing.

[@willj3191]

@@kevinjohnson940 Actually just did this same process with a strawberry batch I am almost done with and glad to know I did the math right, thanks for asking this question!

[@keithmcauslan943]

Unless I am real crazy the Step feeding calculation is a basic algebra thing saying. If you add up all of the SG portions and add up all the FGs then do it as one calculation you will come up with the same answer because everything is Addition or Subtraction as soon as you add a X or a / then you must pay attention to the order.

[@CitySteadingBrews]

Yup.

[@MexieMex]

Great explanation

[@CitySteadingBrews]

Thank you!

[@johnshaw6702]

Thanks, I enjoyed it as usual. Have you seen the paper that is the bases for the FirmCalc application? It is quite informative. The paper covers multiple formulas used for ABV calculation, Capitalization and others used in brewing. I actually found the paper during my research, which led me to the application instead of the other way around. I generally use 135 in my head for ~1.090 to 1.100 for a quick calculation, because its straight from a table of lab generated constants.

[@Bartolomei406]

I just tested my current Hard Apple Cider, O.G.=1.051 and F.G.=1.000. Your way comes to 6.885 and the division way comes to 6.8. pretty darn close in my opinion, so i am going to stick to the 135 method to keep it easy for myself.

[@woo00oow]

It will be a exciting & more interesting if you compare a real homemade wine abv result with a lab results for same wine , i search the internet for abv by hydrometer vs lab results but I didn’t find anything , i think all home brewer want to know about this , i wish that you can make this

[@CitySteadingBrews]

I'm not sending anything out to a lab... it's really pricey to do. But... not sure I understand your question.... a lab result will likely be within 1-2% of anything we get as homebrewers. Even commercial wineries only need to be within 1.5% of the listed ABV on the bottle!

[@treffoil]

Thank you for the clarification

[@ginley2]

Look man, it wasn't 12.34%. I'm not drinking it! LOL. Love the vid!

[@scottbramman4246]

thank you for this. love your work and this really helped me out.

[@CitySteadingBrews]

You are most welcome!

[@Grandpa_RLP]

I am with you on exact is not necessary but you have far more knowledge of it than me. My question is: Did the creators of the hydrometer build in the difference between the gravity of ethanol vs the gravity of water? Or is that even possible? Good stuff Brian.

[@CitySteadingBrews]

Hydrometers measure density, that's all. They measure the density of a liquid compared to a known constant, water. There's just no way to have engineered it to account for water and alcohol being present, it only knows density of the liquid.

[@dragonianwolf]

I'm still gonna use og - fg X 135 as long as I have an estimate I'm good :p when people ask for my meads they don't ask what is the strongest stuff I have but more what is the best tasting one :D so even if I make one that is 5% but is real tasty or 20% and real tasty my friends will drink there horn and have a good time :) also I kinda miss the nostalgia library filled with awesome books and good lookin bottles background aka your closet with books and bottles... but I also like the backgrounds you've been using now. can I make a suggestion as to a cool background? even if you would say no here is the suggestion ;) : a long house from the vikings that way when you wear your brew like a viking shirt we feel even more atuned to the norse gods and there viking roots :)

[@jasoneyre3424]

I add the formula used to my notes, I should be able to go back over it all and do the different calculations just for ‘fun’. Though I like your 135 cos it’s simpler and saves time for me especially when I’m doing more than two meads at a time (usually 5 or more)

[@CitySteadingBrews]

Exactly.

[@clarencehawk104]

Thank you for sharing this video! I’m operating a limited distillery and need to know how to calculate my AVP on the grain neutral spirits (190 Proof) that I blend with juices waters and sugars. Is there a calculation for that?

[@RobGraham048]

when I back sweeten I check the gravity after adding it, if it goes up by .030 points I simply add that amount to the OG as well.

[@CitySteadingBrews]

That is only a factor if it referments. If it doesn’t there’s no change in abv really.

[@joacimbernhardsson9123]

Hi Guys, just love your channel, even if I am not a mead or wine lover, I am into beer. Your channel gives a good view upon homebrewing. Simple question: How do I calculate the gravity if I want to adjust it after fermentation started, yes I know you covered thst before. Case, 22 l batch 1.048 want to raise it to 1.060 ish with LME or DME, thanks in advance!

[@CitySteadingBrews]

You can just take a reading, add what yo need to add, then take another... if I'm understanding you correctly :)

[@strawberryhellcat4738]

Could you possibly do another video on how even slight temperature differences can affect fermentation? I made two exact gallons of yellow watermelon wine (because garden overload), same glass fermenters, lids, and air locks. Same initial gravity because I brewed two gallons and simply separated it into two fermenters (same liquid level too). 71B as the yeast, sugar, pectic enzyme, nutrient, lemon juice, black tea. One gallon is happily bubbling away in my downstairs fermenting room. The other sat like a lump until I brought it upstairs and put it on the kitchen counter, which is about 5 degrees warmer than the fermenting room. NOW it's a happy camper. The heck??? Also used EC1118 to make two gallons of red watermelon wine - which are bubbling away with no issues, so it's now my go-to for melon wines.

[@CitySteadingBrews]

Warmer = faster fermentation. Too warm and it makes off flavors. Yeast manufacturers put the operating range on the packet normally or just google fu works for me :)

[@strawberryhellcat4738]

@@CitySteadingBrews Could this be natural variations in the same type of yeast? I hydrated the yeast (two packets) in two separate containers before pouring them into the individual fermenters, so each gallon would definitely have a full colony. There are 71B MEADS happy in the cooler room, but the one wine currently on the counter was doing absolutely zilch after 24 hours, unlike its twin. I was honestly concerned the lid or air lock hadn't sealed.

[@CitySteadingBrews]

It could be but the temp is very likely what did it.

[@undwg]

The easiest way for me is to just add the difference back to my O.G then calculate as usual. ie: O.G 1.100 Fermented to 1.000 Added sugar bringing level to 1.030 (1.030-1000) Add 30 to 1.100 making O.G 1.130 Then calculate your F.G.with the new O.G. and this works no matter how many times you add gravity. I'm sure it's about the same method, just easier for me to keep track of.

[@CitySteadingBrews]

It’s exactly the same method :)

[@jasoneyre3424]

This is great, and yes I have been doing exactly as you have educated me to do. What I am having a problem with is as follows. How does one get exactly 14.5% or 17% ABV? I have been doing as you both have said to do as best as I can for a year now, and I have bought and studied store-bought mead. On All their bottles there is an exact ABV which is the same ABV all the time. So either they are no being exactly honest or they can get exactly the target ABV. My question is how. I understand that maths and ingredient knowledge are the keys. I was hoping you could help with the maths. Much love to you both :)

[@CitySteadingBrews]

They use a lab for testing most likely, though as in all commercial products, they are allowed +/- something like 1-2% for accuracy.

[@CitySteadingBrews]

This video actually goes over the math to calculate all that.

[@RobGraham048]

i use an app that has the calculator in it with the very long and complicated formula for finding abv.

[@AnthonyBearPR]

To simplify the Ethanol long formula you can solve the numbers first and then you get ((OG-TG)/TG)*132.9) .. Just throwing it out there if you want that number... Thanks for the info.

[@TheCrimsonIdol987]

Seems like I'll use the fourth equation for higher gravity brews, and the good ol' 131.25 constant method for beers and ciders.

[@casinferneycf45]

Thanks for maki g things simple.

[@CitySteadingBrews]

Most welcome 😊

[@jasoneyre3424]

Hi, yes another question 🙄 if my ABV is 18% and I want 17% do I and water? And how do I calculate that? If I wanted 19% I imagine I might add honey, how do I calculate that? The goal being a constant ABV when the only variable is the start date. Much love to you both and thank you both again for all these videos

[@CitySteadingBrews]

If you have a finished brew at 18%, sure, you can add water to bring it down to 17%, but... why would you? To make it higher, you'd need it to ferment more, not just add more honey.. As a homebrewer, a consistent final ABV is more difficult, unless you keep it as a dry brew. That way you can get roughly the same each time. My advice is to shoot for 10-15% since it's much easier on yeast, no matter what the tolerance.

[@EM-TV0924]

I am a noob when I comes to brewing, so please bare with me. I recently just finished my Second mead, I decided to make an Acerglyn as I love maple and wanted to give it try. My OG was 1.100, I used Lalvin 71B and 1 tsp of Yeast Nutrient spread out over a couple of days. I left it for 26 days in primary. When I came home and checked the gravity, I got a reading of 0.993. With that I figured it was done fermenting. I back sweetened (a little to much) and got a gravity reading of 1.050, I added a Cinnamon Stick, Vanilla Bean, and left it for another 16 days. When I checked it, to my surprise the gravity reading went to 1.000. Now I know 71 B is a Beast ! However I don't know if this is possible due to the alcohol tolerance being around 14%. My question is what could have caused this ? Is it possible the yeast went past its tolerance and went all the way to 20% ? Any suggestions would be greatly appreciated. Also, I did triple check all of my readings, so unless my Hydrometer is messed up.....🤷‍♂️

[@CitySteadingBrews]

While it's totally possible for yeast to go past tolerance... that's nearly 22%... even for the beast, I'd say that's a bit much. It's possible, but unlikely. More likely your 0.993 was more like 0.998 or something similar. Though that small discrepancy wouldn't do it either. Could just be one of those things!

[@EM-TV0924]

Ok, well good to know. Thanks for responding so quickly. It is greatly appreciated 🙏

[@edvichot4707]

Question for you sir. don't some labs also state and give a potential - or + variable room for error? it may leave you dissatisfied and questioning what was the point of the extra expense, as always thank you for the wonderful Videos.

[@CitySteadingBrews]

Yes! There is always a margin of error. In the US wine makers have to be within 1.5 of the given abv on their product so 12% can legally be 10.5-13.5%!

[@jamesjones-yn1sv]

Sorry typing error in my previous comment. it should read OG - SG divided by 7.36 = ABV. In your e.g. OG 1.100 FG 1000 your ABV is 13.5%. OG 1.100 - 1.000 divided by 7.36 = 13.5% ABV. Using either formula brings the same answer. Regards jimmy jones

[@dragonladee3721]

We had no idea that we needed to take a reading of the juice before fermentation. Isn't there a hydrometer that reads alcohol content without having taken the first reading when pressing the fruits? We feel our wine is done but have no way of knowing the alcohol content. We have a hydrometer but didn't take the first day reading.

[@hotlavatube]

I prefer the cubic ABV function from OmniCalc that takes up half a page. Of course, I do have a degree in mathematics. If you offered me a brew that's 12% instead of 12.34%, I'm afraid I would have to insist on a second glass to make up for the outrageous difference! Unless it was that dang nettle mead...

[@CitySteadingBrews]

If you have a degree then you should totally understand that half a page of calculations don't make it more accurate than 2mm per 2 points on a hydrometer that you have to have at least two readings from :P The end result of your calculation can only be as good as the input used to calculate it!

[@hotlavatube]

@@CitySteadingBrews Yes, I'm also well aware of the intricacies of calculating with significant figures. On an analog measuring device like a hydrometer, the optimum you could theoretically measure would be 1/2 of the graduation marks. So, under ideal circumstances, you could measure 0.001 increments. Of course, between degassing, particulates, temperature variations, tilting hydrometer, bubbles at the surface, height you stand when you read, your measurement could be off by 1-2 pts. However, even if you somehow managed a perfect reading of 1.103, if your ABV formula has a term with less significant digits (like 0.79 has only 2), then your end result only has 2 significant figures. So, even though you might calculate 12.45, because there's only 2 SF, the value is only accurate to 12. Isn't chasing down a 1% difference in ABV so much more fun than drinking the brew?

[@CitySteadingBrews]

lol, yeah, that's what I was saying.

[@DragonsinGenesisPodcast]

I use 131.25 for hydromels and 135 for regular meads. And when I’m done a i round to the nearest half percent because it’s just us drinking it and we don’t care.

[@CitySteadingBrews]

Well, if you're rounding anyway, why not just use 135 all the time?

[@HolyPineCone]

I work in a lab and could test the alcohol content of my brews there if I wanted. Would I want that though? Nah. Estimation is good enough.

[@crazyspider17]

1:56 ((OG-FG)/0.75)x100 why would anyone say it like that? it's the same as (OG-FG)x133.333.... or (OG-FG)x(400/3) all these expressions are equal. 4:35 .(1.05/0.79)x((OG-TG)/TG)x100 who wrote this does he not know how to simplify, it's equal to ((OG-TG)/TG)x132.911... and if we round 0.79 to 0.80 we get our old friend ((OG-TG)/TG)x131.25. the only different is that now we are dividing by the final gravity

[@CitySteadingBrews]

I agree... just using what I found!

[@prismoprismoprismo]

For the great content!

[@CitySteadingBrews]

Wow, thank you!

[@Everyshade515]

It looks like (OG - FG x133) might be one to try. It's dead on 12.63 in that one example. That being said, like you say, "cant tell the difference between 12.2% and 12.6%". I don't know though, maybe if Derica takes a reeeeeeealy long sip :)

[@CitySteadingBrews]

I just like the nice round number of 135 and using yet another calc at one time it was closer all around past say 8%. It’s all just approximation so I like simpler.

[@Max_Snellink]

Fully failing maths at school but going over the results with the online check gave different answers. If you so the entire sum in one go it will give the WRONG reading. ( research BODMAS) just found out. Take the answer of OG minus FG and press = Then multiple by your desired 131 or 135. Basically one answer I thought was 13% is actually 8.5% Everyday is a school day and three decades ago i was truant most days from school. 😂 Happy brewings ❤

[@CitySteadingBrews]

Yes. Things in parentheses get calculated first.

[@Max_Snellink]

@@CitySteadingBrews Flocculation, capricious and now I have to look up another word.. Really loving word of the day.. I failed English too. Loving all these new words.

[@BobGrimminger]

US law allows a tolerance of 1% to 1.5% in wines, depending on the total%. it is 0.3% for beers.

[@mandolinman2006]

For anyone wondering, this is what happens when Derica is away and Brian has access to the recording equipment.

[@CitySteadingBrews]

Ha! She was just off canera, lol.

[@kelsiewhitley2415]

can you drop the link for your t-shirt, please? I'm in healthcare and I really want my own!

[@CitySteadingBrews]

It should be in the description.

[@v1ks_282]

One thing that is currently puzzling me, as a newbie brewer, is how do I calculate gravity when adding fruit/dried fruit to primary or secondary fermentation. I can measure the gravity of the must and I can calculate (based on the label, if there is one) how much sugar is in the fruit... but how do I figure out how much gravity it will/should add? Adding fruit/different sugar sources both in primary and secondary makes it even more confusing...

[@CitySteadingBrews]

I google the amount of fruit and find out the sugars. It’s still an approximation but it’s better than nothing.

[@v1ks_282]

@@CitySteadingBrews Yes, that is what I did. My frozen cherries supposedly had 9g sugars per 100g fruit and dried cherries around 67g of sugars per 100g. In total, I added 4kg of frozen into primary and 1kg of dried will go into secondary, which in theory should mean I'm adding 1030 grams of sugar into to must, which equates to an additional ~1.3kg of honey... that being said, I'm not sure how to calculate additional gravity points in the volume of liquid that I have, even more so, not being sure how much of those sugars from cherries the yeast will be able to break down. Either way, huge thanks for all the content that you are creating. encouraged me to try and brew some mead for the first time, with only some experience in brewing cider before. :)

[@kyliefan7]

Why does my hydrometer measure in double digits? Not these small numbers from a hydrometer? I’m currently making Rose from grape juice.

[@CitySteadingBrews]

kzbin.info/www/bejne/pn-WZ2udYteYe5o&ab_channel=CitySteadingBrews

[@kyliefan7]

Poop 💩 I meant refractometer!

[@CitySteadingBrews]

That’s probably brix… a whole other measuring system.

[@marsautoman]

does it taste good or awesome? the is the ultimate question.

[@CitySteadingBrews]

That’s a different discussion :)

[@marcosmendoza9452]

I started my beginner mead 3 weeks ago and didn't have a hydrometer when i started how can I check abv when i don't have a OG ?? For future of course won't be for another month that I'll check if it's done. I have a hydrometer now.

[@CitySteadingBrews]

The best you can do is estimate based on what you made and what you added.

[@marcosmendoza9452]

@@CitySteadingBrews alright thanks a bunch !

[@Fgutube1]

I am a first time wine maker living in Jamaica. My second stage Ribena Berries fermentation is still releasing gas after nine weeks. should i wait until it stops before bottling? I have about 2 gallons of sweetened juice in a 5 gallon Plastic bucket.

[@CitySteadingBrews]

kzbin.info/www/bejne/ennUmJehfa6nbsk

[@chuckb4896]

What happens if one forgot or didn't know to take the original gravity reading? I assume one would take two final gravity readings a week apart.?

[@CitySteadingBrews]

Your OG is essential to finding ABV, but the ending reading is actually more important for knowing if fermentation is done.

[@darrenshield6360]

So while watching this video I did the (1.05/0.79)x100 and it comes to 132.9 or 133... These methods are all extremely similar 131-135 is a small % of a % as you said.

[@CitySteadingBrews]

Yup!

[@gammaraygaming3306]

I use 131.25 and 135, check them against my abv calculator app and average out the numbers. That's just me 🍺

[@Indian0Lore]

I like doing this too. At the end of the day if I can be within a % I’m happy. Most of the people I share with won’t know the difference between 5%

[@johndouglas1848]

What about malolactic fermentation,? I have calculated this by just assuming a new FG. Is that the correct way to adjust for this?

[@CitySteadingBrews]

MLF isn't really fermentation, it's more of a chemical reaction. It doesn't produce more alcohol, instead it converts malic acid into lactic acid and CO2. So... there's no ABV calculation needed.

[@johndouglas1848]

@@CitySteadingBrews ahhhh, in that case that brew just wasn't done yet! Lol, so how do you know if you're seeing MLF? Is it common in mead?

[@CitySteadingBrews]

It’s not very common really.

[@jamesjones-yn1sv]

has you stated all results from the formulae given is approx. but you never mentioned another easier formlula. to calculate the ABV :- O.G. - F.G. X 7.36 = ABV.

[@CitySteadingBrews]

Actually.... your formula really doesn't work. You see... multiplication and division happen first. So let me give an example: OG 1.100, FG1.000, just for argument :) In my example (1.100-1.000)X135=ABV Step one, all operations in brackets happen together, so we have .1 X 135= 13.5% In your formula it would be 1.100-1.000 X 7.36 Step one would be multiplication, so we now have 1.100- 7.36

[@codyprice2115]

Hey Brian. How can you recalculate your ABV after backsweetening it to your liking once it has fermented out?

[@CitySteadingBrews]

Easy, just add the points that were fermented to the original gravity.

[@definitelydelish]

Question for the community: if you found there was a seal leak on the cap of your fermenter is it ok to transfer to another vessel in the first week of fermentation, will the possible added oxygen affect the brew if caught soon enough and transferred slowly (if pouring is necessary due to solids) thanks in advance for any help 😊

[@CitySteadingBrews]

Do it carefully and you should be fine. A seal leak on and of itself doesn’t mean anything more than your airlock may not show activity though in all truth.

[@definitelydelish]

@@CitySteadingBrews thanks so much, don’t want to worry bout anything sneaking inside the tiny gap that might be there as some of the must foamed up (seemingly active) overnight while asleep cause I feel on the outside a sticky side as if it ran down the sides. Worries me and didn’t want to leave if it was going to be bad news for the batch of mead Thanks as always

[@TheAlanFletcher]

Thanks for your earlier reply linking to this video it has answered most of my questions on calculating abv. However im still not 100% on why back sweetening doesn't change abv. For example if i had 10 litres of mead that finished at a dry 10% so i add half litre of honey which would increase liquid volume by 5% would the abv not fall by by 0.5%

[@CitySteadingBrews]

You are right. With enough volume change it would change the overall ABV via dilution. I think what we were trying to say is that the alcohol present would still be present. So that aspect of the equation would not change.

[@TheAlanFletcher]

@@CitySteadingBrews Thank you for clearing that up for me.

[@gillesgodard8709]

What about vinometer, are they accurate enough?

[@CitySteadingBrews]

Nope, they are the least accurate out there. You have like a 2 inch tube to read percentages of alcohol. Honestly, hydrometers are close enough for what MOST ALL homebrewers do, and even a vinometer with their +/- 2-3% is fine for most.

[@liamh2001]

You can also calculate specific gravity from sugar added or Tss (Total Soluble Solids): G=1+((Tss/100)*0.03849 0.03849 is the amount by which 100g/L of sugar changes specific gravity. Eg 200 g/L = 0.0769. This is a little bit rough. You can use this in a step feeding scenario by adding together the sugar content that was added and using this formula.

[@CitySteadingBrews]

Easier to just take a hydrometer reading :)

[@liamh2001]

@@CitySteadingBrewsFor sure, I use this though to figure out how much honey will get me a certain alcohol. I have the equation saved in my calculator so all I have to do is change a couple numbers.

[@CitySteadingBrews]

Just use abv/135 this gives the amoubt of spgr used. Divide by .035 and there’s pounds of honey per gallon.

[@Silverholic]

I actuallly round the number to the next or previous half point. I think people are over thinking this.

[@Maltise1]

So can i do any of this if i dont have the OG? I forgot to write down the weight, and im at about 7 weeks now of fermenting.

[@CitySteadingBrews]

Tou can try to estimate from your recipe and ingredients but it won’t be as accurate.

[@TheTSense]

I am more wondering what it is for? How do I in- or decrease? What is the effect and the risks of high or low ABV. I saw two videos on calculating now. What do I aim for? And how do I get there?

[@CitySteadingBrews]

Higher alcohol is a stronger alcohol flavor. It's really personal preference. To increase, use higher tolerance yeast and more things that ferment. To decrease, use less things that ferment. Too low an ABV may not store as long as higher ABV. That's about all there is to it.

[@TheTSense]

@@CitySteadingBrews Wow, that was quick. I assume stronger alcohol flavor means dry if it is high and sweet if it is low? As long as everything is sterile, storage shouldn't be a problem, right?

[@CitySteadingBrews]

Not necessarily. Sweetness is simply sugar that isn’t fermented. You can have a sweet high abv just as easily as a dry low abv.

[@TheTSense]

@@CitySteadingBrews If I understand correctly, it then comes down to the yeast. With low tolerance, It would die before all the sugar is fermented into alcohol. I did make my first mead with bread yeast, but it seems here in germany our normal bread yeast has a pretty high tolerance. I used 7 Liters of Honey on 23 Liters of water, so roughly 1 to 3. My mead is extremely dry, but I don't have the tools (yet) to take gravity. But from simple taste testing, the abv seems to be rather high

[@greywinter24]

Am I screwed if my hydrometer didn't show up until my mead was already fermented?

[@CitySteadingBrews]

You could’ve just waited, lol. But no, you can take final readings to know if it’s done.

[@greywinter24]

@@CitySteadingBrews Ah well. I jumped into it without reading through, didn't know i needed it to calculate final abv. My own fault but I'll have it for my next brew. I'll just assume it's around 12%.

[@CrashElementsLP]

Have you tried brewfather? There free version still let's you calculate abv

[@CitySteadingBrews]

It uses the same calculations.

[@CrashElementsLP]

@@CitySteadingBrews thank you good to know dint know the formula they used.

[@eric81872]

♥☺ ♥

[@kenjohnston7303]

Caption not working. Thanks

[@CitySteadingBrews]

Caption?

[@prismoprismoprismo]

So, I got some apple juice and got an OG of 1.042. Am thinking now that that is a little too low and would like to bump it up to around 1.052. Problem is I didn't even think to change it until watching this and my cider is 5 days in. Can I add sugar in the middle of fermentation? If so, how would I calculate how much to add? I have 2, 1 gal containers 3/4 the way full.

[@CitySteadingBrews]

Sure, you can add it now. Sugar adds .046 per pound in a gallon, so… maybe a quarter pound per? Bit less if you’re really trying for exactly 1.052

[@prismoprismoprismo]

@@CitySteadingBrews Wow, that was a fast response! Thanks, you rock!

[@CitySteadingBrews]

Most welcome!

[@mickjoyce322]

Hi Brian I NEED HELP! Can you help me I made a mead back in February I added a kilo of honey to make my mead I filled the demijohn and it brewed ok 👌 6 months later it seemed ready to be bottled so I’ve taken one bottle out of it and labelled it and tasted it it was dry but ok I like it but decided to add a mix of frozen berries to it I let The fruit defrost first of course I also added a mixture of Half a kilo of honey and about 100mls of water to the mix so I could fill the demijohn I know That will dilute the mead I don’t mind that but the fermentation is all done what I am asking is adding a mix of honey water and fruit bad or good if it’s ok how long should I leave the fruit in before I bottle it obviously with no fruit in the bottles .

[@mickjoyce322]

I should of also said this is my first mead

[@CitySteadingBrews]

I don't understand the problem.... also, how big is your batch? You can leave the fruit for weeks if you can keep it wet.

[@mickjoyce322]

@@CitySteadingBrews I think it’s 3 litres I should of wrote it down but hey you live and learn and well I didn’t know if there was a problem lol after I added the fruit and water and honey I thought did I do something wrong did I mess up my mead was it ruined but ok from what you said that tells me I didn’t do anything wrong lol but Ryan what would be the best way to extract the liquid from the damage on into glass bottles without getting any sediment or bits of fruit into the bottle will it be use a siphon with cheese cloth on both ends or what what would be the best thing in your opinion to do.

[@mickjoyce322]

Sorry Brian not Ryan also demijohn not damage on lol autocorrect

[@CitySteadingBrews]

Rack it like we show and let it clear then rack and bottle, like we show all the time.

[@BrentWalker999]

Completely off topic, but the amount of weight you have lost is insane:)

[@CitySteadingBrews]

All through healthy living :)

[@JonJ1331]

I am lazy I use an app on my phone!

[@CitySteadingBrews]

That’s fine but imo it’s no quicker really :)

[@johnshaw6702]

Most of the time I do to; FermCalc gives the ABV using multiple formulas. I prefer the result of "Duncan & Action", because it is the most accurate (±0.5%). Its the formula I use in my spreadsheet when tracking a brew. That calculator application also can be used for approximating capitalization (sugar, honey) and other things related to brewing.

[@filiphedman4392]

6:37 I would really like to try some 1000% alcohol mead. Yummy.

[@Alf_4]

what about those digital refractometers?

[@CitySteadingBrews]

Whole other video!

[@CitySteadingBrews]

And you still need to calculate the ABV.

[@Alf_4]

@@CitySteadingBrews I realize that but wondering how they operate and how they're used

[@paulaxton72]

Your really pushing the ability of most yeast @ 18+%

[@CitySteadingBrews]

Yup.

[@johnallen1672]

I imagine that just about everyone watching this video has access to a spreadsheet such as Excel. It's pretty easy to just set up a spreadsheet and put in the data.

[@nwmetalbug]

Doesnt really matter to me mine comes out around 90abv when Im done with it anyway lol

[@CitySteadingBrews]

90 ABV? Erm.... unless that's distilled, it's not likely :)

[@nwmetalbug]

@@CitySteadingBrews Its magic:)

[@thisguy5254]

An easier approach for the "Accurate" math is (OG-FG)*132.91 or ((OG-FG)/FG)*132.91 Using the constant 132.91 seems to work across all gravities

[@BrentWalker999]

Why is that?

[@CitySteadingBrews]

It’s still a constant and subject to all I said about constants. 135 is simple and easy to remember is why I like it best.

[@thisguy5254]

@@BrentWalker999 I took the math of (1.05/0.79)x((og-fg)/fg)x100 and simplified it. It becomes (1.329113)x((og-fg)/fg)x100 Order of operations means you can multiply the 1.329113 by 100 to get 132.91 x ((og-fg)/fg) You can get close enough for these measurements by just doing (og-fg) x 132.91

[@BrentWalker999]

@@thisguy5254 thanks!

[@the_whiskeyshaman]

People need to keep it simple stupid.

[@paulkelley7445]

Sc

[@CitySteadingBrews]

What does this mean? I have seen you say it several times :)