ABV

[jonboymentalhealth]

Hi all ive got couple of demijohns of watermelon OG 1075 and a couple of mango 1070 with the view to making sparkling, im going to let it ferment to dry lets say 998. Then leave six months to clear and make sure yeast is dead, then add 70 grams (2.5 oz) sugar and pitch a new champagne yeast as soon as fermentation starts i will then bottle.

My question is what would final alcohol be and how do I calculate this for further attempts.

Thanks in advance. :thumb:

 

[ano]

You can use the forum's ABV Calculator.

edit: the priming sugar will not change the abv an appreciable amount.