I'm a bit confused on this one but I'd like to know how to figure the final
alcohol content when adding the fruit to the secondary.

I usually make 6+ gallon batches to help compensate for sediment loss and
topping off, so if I made a 6 gallon batch with the OG being 1.095 and
fermented to dry it should be 12.5%.

Ok so when it drops down to 1.020 - 1.015 I add 18 lbs of tart cherries
unknown sugar content (although Ben Rotter's site says the cherries average
1.056) and let it ferment (dry) how can I determine or predetermine the
final alcohol content.

Rick

Never mind I found the answer.

Rick


"Rick" wrote in message
...
I'm a bit confused on this one but I'd like to know how to figure the
final
alcohol content when adding the fruit to the secondary.

I usually make 6+ gallon batches to help compensate for sediment loss and
topping off, so if I made a 6 gallon batch with the OG being 1.095 and
fermented to dry it should be 12.5%.

Ok so when it drops down to 1.020 - 1.015 I add 18 lbs of tart cherries
unknown sugar content (although Ben Rotter's site says the cherries
average
1.056) and let it ferment (dry) how can I determine or predetermine the
final alcohol content.

Rick

Do you mind sharing it?
Tee

OK here's what I came up with,
After thawing and squishing up the fruit I'll try my best to strain off
enough "clear" liquid to get an accurate hydrometer reading and since the
fruit is mostly liquid I believe it's safe to say 1 gallon of mushed up
fruit is equal to 1 gallon liquid.

To simplify the math if there's 2 gallons of wine with the OG being 1.100
and 2 gallons of mushed fruit at 1.050 then the OG on the overall batch
would be 1.075

Any suggestions or noticeable errors in the above?

Rick