cheagavara
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- Nov 19, 2012
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hi all, i know this is basic but its my first post so be gentle with me.
i have read the calculation section and understand it, but how do i work out the strength of a cider or wine if sugar is added during fermentation? i read a book ( i know...one book and an expert lol) and they were talking about adding more sugar during fermentation untill it stops.
now if i do this how can i calculate how stron my cider will be? or alternativly is this a real silly idea?
hope this makes sense and thanks for looking.
i have read the calculation section and understand it, but how do i work out the strength of a cider or wine if sugar is added during fermentation? i read a book ( i know...one book and an expert lol) and they were talking about adding more sugar during fermentation untill it stops.
now if i do this how can i calculate how stron my cider will be? or alternativly is this a real silly idea?
hope this makes sense and thanks for looking.
