Questions tagged [specific-gravity]

Specific gravity in brewing is the ratio of the density of the wort to that of water.

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Activity in fermenter has increased suddenly after 2 weeks, why?

I'm a total beginner and really appreciative of any advice here. I'm making a 1 gallon batch of IPA from a kit. I brewed 16 days ago, and in the first 48 hours of the wort being in the fermenter it ...
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347 views

How to know if kombucha is alcoholic?

So I am into making kombucha at home: I made a SCOBY, grew it, and I have successful kombuchas. My normal recipe makes a "ginger kombucha", pretty much kombucha with sugar and ginger. It disappears ...
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75 views

How to calculate ABV% with step feeding

I would like to make a high ABV mead, and plan to divide the honey into 3 or 4 increments for the yeast. This has to be done so that the yeast are not under stress from osmotic pressure. However, I ...
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How to approximate when half the sugar has been fermented

The EC-1118 datasheet suggests a procedure wherein you pitch the full amount of yeast in 10% of the total volume of your liquid, and let it ferment until approximately half the sugar is used up, and ...
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Gravity goes down during cooling

Brewing with Grainfather system. Gravity measured post boil at 1.068. Gravity measured post cooling and transfer to fermenter @ 1.058. How/What could cause this?
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Is SG 1.005 OK for cider before first racking

The primary fermentation for cider is going for 9 days and SG wend down from 1.052 to 1.005. Is it normal to have such a low value before first racking? Should I add sugar to rise SG to 1.015 and ...
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1answer
66 views

Why has the Specific Gravity to Potential Alcohol conversions changed?

Ok, so I have implied but not said outright that I have been making wine for almost 30 years, but what I have also implied but not outright said is that there has been a break in that amateur ...
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1answer
75 views

Inconsistent specific gravity readings

I'm getting inconsistent specific gravity readings. 6-25: 1.116 @ 74.3F (after pitching yeast) 6-26: 1.120 @ 71.2F, pH 4.25 7-1: 1.111 @ 70.2F, pH 4.0 7-3: 1.122 @ 70.9F, pH 3.75 I have a spigot ...
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1answer
52 views

Why do very dark roasted malts have such a high steeping yield?

According to Palmer's popular list of typical mashing and steeping yields, pale crystal malt (25-40L) has a typical steeping yield of 22 PPG. Slightly darker crystal malt (medium, 60-75L) weighs in at ...
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1answer
56 views

Diluting juice from old wrinkly apples for hard cider

I've juiced about 50kg of wonderful heritage apples that I stored over winter. They've dried out a lot. When scratting the pulp was almost dry to the touch, and the resulting juice was practically ...
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51 views

First Brew got a high OG and planning to put apricots in the fermenter, will the yeast be able to get the sugar before the alcohol kills it off?

I went all grain BIAB straight off, recipe was kind of my own: 10l batch 1kg marris otter malt barley 1Kg wheat 100g oats 40g hallertauer hops in total 400g enhancer packet of witbier yeast (...
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Low FG on our IPA, can we force second fermentation?

We are brewing a Pliny clone, IPA with dry hopping. We had an OG of 1.065, and racked to secondary six days later. Our current FG is reading 1.032, which is nowhere close to where we want to be. ...
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106 views

How long can I let an IPA fermented while dry hopping?

The hydrometer reading is 1.014 from 1.058. I just dry hopped. How long should I let it ferment? Can I let alone for one more week without messing it up?
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563 views

How to calculate ABV when adding fermentable sugar or fruit to secondary fermentation?

Fermentable Sugar, e.g. Maple Syrup I brewed a Maple Stout before Christmas in which I racked the beer to a secondary fermentation vessel where I added 550g of Maple Syrup. I let it sit at 12ºC for 4 ...
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94 views

How to calculate amount of water to add to lower OG to target

I have been using less water than needed in my partial mash recipes. For a target of 8 gal into 2 (5 gal) fermenters, I have been using 3 (+1 gal sparge) in the mash step and 2 gal for boiling ...
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Why did I miss my high target gravity? By quite a lot. Is it just my brewhouse efficiency?

I cooked up my first Double IPA recipe over the weekend but have seriously missed the mark with the target gravity. So much so it most definitely won't be a Double. Target O.G. = 1.085 Actual O.G. = ...
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645 views

Malt bills - Potential extract weight per volume of wort required for target gravity

I'm looking to understand malt bills a bit more. I'm currently reading "Malt - A Practical Guide from Field to Brewhouse" by John Mallet. I'm particularly interested in the section describing the ...
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78 views

Why not to calculate specific gravity through weight?

I have read that you can calculate specific gravity by dividing the weight of a known volume of liquid in the weight of a known volume of water. After reading that I thought about filing my fermenter ...
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Sugar in water effect on specific gravity?

Is there an equation or relation to describe how much sugar is to be added to water to obtain a liquid with a specific gravity? In This question, for example, it is mentioned that "1 lb in 1 gallon ...
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107 views

ABV from one SG?

The most common way to calculate ABV (Alcohol By Volume) is through some correlation between Original Gravity (OG) and Final Gravity(FG). Is there any way to calculate ABV just from the current ...
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4answers
367 views

Correct temperature effect on Specific gravity

Is there an equation that corrects specific gravity while considering temperature effect in Celsius, which does not presupposes a set hydrometer calibration temperature? A direct relation, not tables ...
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What is the table sugar to invert syrup yield, in mass?

Brewers can make their own invert syrup (Belgian candi syrup) by heating regular granulated table sugar, water, and a little acid. https://www.homebrewersassociation.org/how-to-brew/invert-syrups-...
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255 views

Estimating OG when only pre-boil gravity available

Is it possible to estimate the post-boil specific gravity given only a pre boil gravity reading, plus volume measurements, while also accounting for a invert sugar syrup addition? For example, say ...
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Diluting beer after 11 hours of fermentation. What to expect?

Ended up with too high gravity wort. Since I was not prepared for this I didn't have enough sterile water to dilute the wort. I ended up pitching the yeast anyway and adding sterile water at 11 hours ...
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86 views

Starting gravity reading when not all fermentables are dissolved

Is it possible to get a useful starting gravity reading when not everything is dissolved or suspended, but you know it ultimately will be? Some context: In my pre-hydrometer days, I made a few cysers ...
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469 views

Formulating a recipe with birch sap

Background Based on my searching here and elsewhere, brewing with birch sap is quite uncommon with brewers (although I did find one brewer that mentioned brewing with maple sap). So I'd like to get ...
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1k views

Specific Gravity too low

I started my latests batch of IPA (from a Wilko kit) off 19 days ago. Unlike my previous attempts, fermentation began rapidly and consistent. It has slowed down over the past couple of days so today ...
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1answer
176 views

What does a gravity reading really mean?

The simple/short version of the question: What does a hydrometer gravity reading of 1.036 really mean? Does it mean the density of the liquid is 3.6% greater than that of distilled water (ignoring ...
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965 views

How can I save a wine with SG way too high?

I am attempting to make a blackberry wine from blackberries picked in my yard. I followed a recipe found online, adding sugar disolved in water to a bunch of mashed up berries in a mesh bag, etc. I ...
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877 views

specific gravity in wine making

I'm trying to make wine out of pomegranate juice, its almost a month that the must is fermenting but when I read the specific gravity with the hydrometer is always around 0.008. If a try to calculate ...
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1answer
102 views

Refractometer or options?

I have advanced to a very prolific brewer and have mastered many aspects of home brewing. For some reason I seem to be unable to master the issue of Specific Gravity. Try as I may, I just do not ...
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164 views

Gravity concerns slow fermentation

I have returned to home brewing after a long leave of absence and would be very grateful for some advice just to make sure my wort is still going in the right direction as I am getting a bit concerned....
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61 views

Higher starting gravity

Is it true to get a higher S.G. you can by add extra Suger and fermentables like extra suger DME. I 'm trying to find a way to raise, The S.G and F.G to get a higher ABV.
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339 views

How much will initial oxygen in wort affect final alcohol in beer?

According to White and Zainasheff: Yeast: The Practical Guide to Beer Fermentation By Chris White and Jamil Zainasheff, wort should have 10 mg/L (10 ppm) with dissolved oxygen before pitching. This ...
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2answers
3k views

Specific Gravities for Kombucha

The most-recent episode of Basic Brewing Radio has got me thinking about making Kombucha. What would be a typical OG (original gravity) and FG (final gravity) for a Kombucha?
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925 views

What is too high a gravity to bottle condition cider?

I tasted my cider today and if I could bottle it now I would. The only problem is that the gravity is at 1.012. My concern is that I could create bottle bombs if I bottled it now. Is it possible to ...
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95 views

Increase gravity in secondary

I added a pot of coffee to my secondary without thinking much about the water content. Now the SG is lower than I want (weak body). Could I put it back into the kettle and boil the excess water off ...
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177 views

Can I fix a higher than anticipated OG after primary?

I just brewed a witbier that was way below the estimated preboil gravity of 1.49. I only got 1.34 in case you're wondering. I've never had that bad of an efficiency before. The grains came ...
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3answers
803 views

Used Wrong Yeast… Final Gravity Too High

I am considering two techniques for lowering my specific gravity but am unsure if my methods will work. I am currently fermenting a bock style. It's not a true bock because I don't have the ability to ...
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1answer
232 views

Checking gravity at mash out.

I'm still very new to all-grain, 7 batches in, so I am still a little shaky with procedure. The other day before my last batch I was re-reading "how to brew and noticed that John Palmer recommends ...
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300 views

Safe to return sampled wort to the primary after sampling?

I made my second batch of beer (ever) last Friday night, and in a few days' time I'd like to sample a bit of it so that I can check its gravity. Provided that I sanitize all of my equipment (siphon, ...
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1answer
663 views

Determine honey density and needed volume for target starting gravity

Suppose I have honey of unknown specific gravity. I want to mix a mead must with a target specific gravity g_t and volume V_t. How do I determine how much honey to use?
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Stalled fermentation

I've started brewing an Oktoberfest. It has been in primary for a little less than a week. The first 24 hours was good, super active. After about a day, it got pretty warm here, and the ...
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1answer
101 views

Large drop in specific gravity over 24 hour period

My cider brew (5 gal) has experienced a large drop in its specific gravity readings over a 24 hour period. Yesterday it was measured at 1.05 with the kit recommending bottling at 1.04 or lower. Today ...
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91 views

Specific Gravity Reading

So with your help I've made into secondary fermentation of my first hard cider batch. I just have a question about specific gravity. I started with a reading of 1.060.I measured it again from a ...
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1answer
142 views

How much free (ie, fermentable) suger is contained in canned fruit puree and how does this affect gravity?

Going to add one can (49oz) of Vintners Harvest Peach Puree to secondary and curious if/how much this will raise gravity. The nutritional label states the can contains 190 grams of sugar, but not ...
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400 views

FG of bottled condition beer lower than FG of fermented beer

I brewed a session stout about 4 months ago, and left it in the fermentor for two weeks. The FG was 1.012 one week in, and I checked every few days until 2 weeks in, and the FG remained at 1.012. I ...
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1k views

Specific gravity after adding cold-pressed coffee?

Like an amateur, I forgot to measure my cold-pressed coffee's gravity before combining in secondary. Anybody have an estimate of the gravity of a 24-hour cold-pressed steep? I started with 36 ounces ...
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1k views

Specific Gravity: Refractometer and Hydrometer Disagree

I have tried to use a refractometer when brewing. I can never get an accurate pre-boil specific gravity reading that consistently aligns with my post boil, cooled wort hydrometer reading. I spoke ...
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159 views

Testing specific gravity before bottling

I brewed a batch of beer about 3 weeks ago, and I was told to test the gravity prior to bottling to make sure it is ready. My question is, will I do any harm by opening the fermentation bucket in ...