New answers tagged alcohol-content
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Just for context on my experience; I make a lot of limoncello at the little Italian bar I manage.
In future I advise adding your water first, and then stirring the granulated sugar through afterwards. I know making a syrup is easier in many ways, and involves considerably less stirring, but unless you've got detailed notes on your various concentrations, as ...
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TL;DR: it's less than 1/4 point ABV per volume of CO2 added at bottling time. As @rob said, that is negligible for my personal level of homebrew measurement precision.
To provide some math to back up @dmtaylor's answer, here's what I found:
From this thread https://www.homebrewersassociation.org/forum/index.php?topic=5882.0
100 grams of sugar in enough ...
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I think you are off by about a factor of 10. To hit 2 volumes CO2, by my calcs (complicated), I figure you will need about 19 grams of sugar per gallon. This will, in effect, add about 2 gravity points to the total gravity of the beer, which will ferment out completely and increase your alcohol by a very small amount, by about 0.2% ABV. So it does look ...
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Let's see if we can reverse engineer this :)
The density of 95% ABV spirit is ~ 0.8
Therefore: 500g/0.8 => ~625ml of 95% spirit.
500g water is 500ml. but your 500g of sugar as it disolves will affect the volumes. In future I would make your sugar syrup, and then measure it in your 250ml cup, and measure out your spirit also in said cup. Will make the ...
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Most alcohol is labeled with ABV (Alcohol by Volume). Therefore, if you have 1L of 96% alcohol mixed with 1L of water, you will have 2L of 48% ABV. Looking at density is something we do when fermenting to determine how much sugar has been converted to alcohol, but here you are just diluting and adding sugar; so you will not need to worry about densities of ...
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No, from brewing just with yeast, and even from a bit of freeze distilling, you won't get harmful chemicals in your beer. Also not from letting it stand before you added other yeast. It could get contaminated with other bacteria, yeasts or fungi, but at 7% alcohol at that point, I doubt if they would feel fine and ferment further.
The test with the flame ...
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