Thank you so much George! You make make sense. Over the last couple years I think I have watched all of your videos at least twice and sometimes when I am following your ingredients probably closer to a dozen times. Awesome teacher/mentor.
Great video and information as always. Just a note on yeast tolerance from my personal experience. I make a lot of cider and have done several experiments with yeasts. Believe it or not, I got 8-10%abv out of Fleischman's Rapid Rise bread yeast. No joke. I don't recommend pushing it that high since the flavor was really tough to mature out (made a better apple jack than cider). I was doubtful that it would go past 6%, but it kept on chugging to 9.1%. I doubted the results so much that I tried a new batch and got 9.8% on the second try. I've also had Nottingham and Windsor ale yeast go into the 8-10% area. These gave better results with a lot less leftover funkiness in the ciders. Just thought I'd chime in. Thanks.
George, I don't know how I missed this lesson made five years ago, but distilling is a journey. My question is "how does the specific gravity change during staged fermentation?" Thanks.
Hi thanks for your great videos.The Cooper´s kit came with a small booklet of instructions, were the formula to get ABV is (OG-FG)/7,46+0,5= ABV (The 0,5 is added to reflect the addition of priming sugar for second fermentation in bottle) The Standard Formula is ABV = (og - fg) * 131.25 and The advance one is ABV =(76.08 * (og-fg) / (1.775-og)) * (fg / 0.794) So, for a beer with 1051 OG and 1010 FG, we get with the standard formula 5,38%, with the advance one 5,47%, Beersmith gives 5,40% and with coopers formula 5,49% plus 0,5% from priming sugar, result in 5,99% So, the results between formulas are more and less the same, however this formulas don´t take in consideration the ABV from priming sugar as Cooper´s formula does. Problem is we dont know if that 0,5% is accurate and if it is, is not neglicenciable to add 0,5% in a beer
+dionisio alves You are all over this and you are correct. There are several formulas. The one I used is the most straight forward and most popular. I agree that .5% from priming sugar is accurate but it is probably not an issue. The standard formula does allow someone who force carbonates to figure out ABV and also the bottler to do the same. Kind of like 1/2 and 1/2 if you know what I mean. Thanks for the comment. I appreciate all the feedback I can get. George
You can find a table giving volume of CO2 added and ABV added for each g/l of sugar, or corn sugar, added during priming in this page: brewingbad.com/2016/08/riflessioni-da-nerd-sul-priming-in-bottiglia/ Don't worry if you don't read Italian, go to the table titled "effetti del priming in bottiglia" and that will answer your question. For instance, adding 5 g/l of sugar will bring an increase of 2,1 volumes of CO2 and and increase of 0,22% ABV. Also, 5 g/l of sugar corresponds to 1,9 "gravity points" of consumed fermentables in your wort. If you bottle your beer with 1,9 points of unfermented, but fermentable, sugars in your beer, and they ferment in your bottle, that will increase the CO2 by 2,1 volumes. That's why bottles explode: because the fermentation was not really over when one bottles, and each density point of gravity consumed during "bottle fermentation" adds 0,65 volumes of CO2. 3 points of "late fermentation" add basically 2 volumes of CO2, bringing you way off your target and maybe stressing your bottle beyond its limit. For the sake of clarity, a "density point" is the third decimal figure of direct density: for instance a direct density of 1,040 is "40 points" and a density of 1,011 is "11 points".
arrrhhhh. Eureka moment. The alcohol in beer is the same as in wine or rum. In beer there is less Ethyl Alcohol by volume (ABV suddenly makes more sense) .. but its the same chemical in spirits. Forgive me .. its taken a while for the apple to hit me on the head. I was struggling to understand how I get 10-14%ish out of a ferment and end up with watering down a distil to 40% .. What is alcohol was my sticking point ...
Wonderful vids George! but i do have a question about the loosing of the taste when the ABV is increased, I would like to get the best of both worlds meaning would like to keep the base of the taste and get more product. I run a 16 gal stainless keg 3in column type still and have a 5 gal stainless thumper. would it work to replenish the taste if i would try to infuse lets say blended apples in the thumper to bring back the taste? or would that be a waste of time? Thanks again.
Anything helps. This would be the best choice of options. Some people soak the distillate in apple slices for a few weeks for a more robust flavor but that can also impart some solids that you may want to filter out. Unless you also age it in a dark oak cask.
Thank you so much George! You make make sense. Over the last couple years I think I have watched all of your videos at least twice and sometimes when I am following your ingredients probably closer to a dozen times. Awesome teacher/mentor.
I just wanted to say thanks for the videos. I've read a lot but your videos really help it sink in.
Anytime 👍
George
Thank you George, That's exactly what I was looking for.. Awesome video.. Always looking forward for the next one... Be talking to you soon... Roger,
great teaching, thanks for all the helpful videos
Great video, very informative!
Great video and information as always.
Just a note on yeast tolerance from my personal experience. I make a lot of cider and have done several experiments with yeasts. Believe it or not, I got 8-10%abv out of Fleischman's Rapid Rise bread yeast. No joke. I don't recommend pushing it that high since the flavor was really tough to mature out (made a better apple jack than cider). I was doubtful that it would go past 6%, but it kept on chugging to 9.1%. I doubted the results so much that I tried a new batch and got 9.8% on the second try.
I've also had Nottingham and Windsor ale yeast go into the 8-10% area. These gave better results with a lot less leftover funkiness in the ciders.
Just thought I'd chime in. Thanks.
George, I don't know how I missed this lesson made five years ago, but distilling is a journey. My question is "how does the specific gravity change during staged fermentation?" Thanks.
Please more insights about yeast types and quantities.
Many Thanks!
Hi thanks for your great videos.The Cooper´s kit came with a small booklet of instructions, were the formula to get ABV is (OG-FG)/7,46+0,5= ABV (The 0,5 is added to reflect the addition of priming sugar for second fermentation in bottle)
The Standard Formula is ABV = (og - fg) * 131.25 and The advance one is ABV =(76.08 * (og-fg) / (1.775-og)) * (fg / 0.794)
So, for a beer with 1051 OG and 1010 FG, we get with the standard formula 5,38%, with the advance one 5,47%, Beersmith gives 5,40% and with coopers formula 5,49% plus 0,5% from priming sugar, result in 5,99%
So, the results between formulas are more and less the same, however this formulas don´t take in consideration the ABV from priming sugar as Cooper´s formula does. Problem is we dont know if that 0,5% is accurate and if it is, is not neglicenciable to add 0,5% in a beer
+dionisio alves You are all over this and you are correct. There are several formulas. The one I used is the most straight forward and most popular. I agree that .5% from priming sugar is accurate but it is probably not an issue. The standard formula does allow someone who force carbonates to figure out ABV and also the bottler to do the same. Kind of like 1/2 and 1/2 if you know what I mean.
Thanks for the comment. I appreciate all the feedback I can get.
George
You can find a table giving volume of CO2 added and ABV added for each g/l of sugar, or corn sugar, added during priming in this page:
brewingbad.com/2016/08/riflessioni-da-nerd-sul-priming-in-bottiglia/
Don't worry if you don't read Italian, go to the table titled "effetti del priming in bottiglia" and that will answer your question.
For instance, adding 5 g/l of sugar will bring an increase of 2,1 volumes of CO2 and and increase of 0,22% ABV. Also, 5 g/l of sugar corresponds to 1,9 "gravity points" of consumed fermentables in your wort. If you bottle your beer with 1,9 points of unfermented, but fermentable, sugars in your beer, and they ferment in your bottle, that will increase the CO2 by 2,1 volumes. That's why bottles explode: because the fermentation was not really over when one bottles, and each density point of gravity consumed during "bottle fermentation" adds 0,65 volumes of CO2. 3 points of "late fermentation" add basically 2 volumes of CO2, bringing you way off your target and maybe stressing your bottle beyond its limit.
For the sake of clarity, a "density point" is the third decimal figure of direct density: for instance a direct density of 1,040 is "40 points" and a density of 1,011 is "11 points".
arrrhhhh. Eureka moment. The alcohol in beer is the same as in wine or rum. In beer there is less Ethyl Alcohol by volume (ABV suddenly makes more sense) .. but its the same chemical in spirits.
Forgive me .. its taken a while for the apple to hit me on the head. I was struggling to understand how I get 10-14%ish out of a ferment and end up with watering down a distil to 40% ..
What is alcohol was my sticking point ...
Wonderful vids George! but i do have a question about the loosing of the taste when the ABV is increased, I would like to get the best of both worlds meaning would like to keep the base of the taste and get more product. I run a 16 gal stainless keg 3in column type still and have a 5 gal stainless thumper. would it work to replenish the taste if i would try to infuse lets say blended apples in the thumper to bring back the taste? or would that be a waste of time? Thanks again.
Anything helps. This would be the best choice of options. Some people soak the distillate in apple slices for a few weeks for a more robust flavor but that can also impart some solids that you may want to filter out. Unless you also age it in a dark oak cask.
I think I might of added to much sugar.. my starting point on cranberry was 1.130. what will that do ? 5 gallon batch.
Consider diluting it by splitting it into 2 buckets. High gravity tends to cause fermentation problems. 1.130 is on the extreme high side.
@@BarleyandHopsBrewing I have an eight gallon fermenter bucket with five gallons in it. should I just add more cranberry juice?
What's the name of the opening song??
czcams.com/video/-AbNxI6lc74/video.html
Great video but please...that music.
yeah... the music is like five seconds.. sooooo.....
'Schmutz', haha. You're obviously of German ancestry or grew up around ones who were :)