What does 0.995 final gravity means ? Does it means there is no more sugar in the liquid ?

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andrew_ysk

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I just measured the "grape wine", because it is bubling very slowly now.
FG=0.995 final gravity means ? Does it means there is no more sugar in the liquid ?
I know when FG is smaller than 1.000, it means there is alcohol in it, hence it is lighter than water which is 1.000SG.
I have previously did a calculation ( 14%ABV is my goal), i can still add 185g of sugar into it to reach 14%ABV.

I question is does 0.995SG means there is no more or very low sugar in the wine ?
If it is very low sugar in it, then, i can add more sugar to it (i don't want to add more sugar when there is still sugar in it, doing staggered feeding of sugar ).

Note:
I did have OG measured, but it is not my interest to calculate ABV in this thread. Just want to know does 0.995sg means the liquid is no more sugar ?
 

RoomWithABrew

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Not likely to be very much left, the ABV is worth knowing because if it's greater than the yeasts tolerance or near it adding more sugar it may not ferment it.
But you don't need to wait for all sugar to be used up if you are going to add some more sugar. Otherwise you could only drip feed sugar from the off.
The yeast starts to shut down as they run out of food. So it's better to keep the engine running than restart it.
 

Chippy_Tea

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All wine kits I have made suggest it's finished fermenting at .995 - .990 the latter being dry, my take on it is by then most of sugar has gone and the alcohol is so high it kills the yeast.
 

andrew_ysk

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Not likely to be very much left, the ABV is worth knowing because if it's greater than the yeasts tolerance or near it adding more sugar it may not ferment it.
But you don't need to wait for all sugar to be used up if you are going to add some more sugar. Otherwise you could only drip feed sugar from the off.
The yeast starts to shut down as they run out of food. So it's better to keep the engine running than restart it.
Ya, the yeast is super fast, chew up 100g of sugar in 1 night.. unbelievable.
what does " drip feed sugar from the off." mean ?
 

johncrobinson

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As a yougster i always felt sorry for the yeast,Working hard and then dying seemed a bit cruel.
I have got over it now.:beer1:,

Drip feeding sugar is a way of getting yeast to produce more alcohol,Which is a waste product that stresses yeast as much as high sugar levels do.
This method of getting to high alcohol levels is well known in winemaking circles
 

andrew_ysk

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As a yougster i always felt sorry for the yeast,Working hard and then dying seemed a bit cruel.
I have got over it now.:beer1:,

Drip feeding sugar is a way of getting yeast to produce more alcohol,Which is a waste product that stresses yeast as much as high sugar levels do.
This method of getting to high alcohol levels is well known in winemaking circles
I see, it is the same concept as staggered sugar feeding.. it feed sugar to the yeast slowly, so won't "explode" yeast cell due to too much sugar at once.

I just kind of not able to believe 2.8liter of grape "new wine" consumed 100g of sugar in one night.. do you think that is super yeast ? lol
 

johncrobinson

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100g of sugar in nearly 3ltrs of "wine" is not even a wee snack for yeast,Any yeast.!!!

A Kg of sugar in the same amount of wine,Now thats yeast eating. 😁
 

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