Friday, October 02, 2009
I searched the net for similar recipes to the one I am using and found that the starting specific gravity tends to be around 1.08 I am going to go with that, although its not very scientific. If I stop fermentation at 1.010 I will get about 9.23% alcohol by volume. This sounds like a pretty good percentage for a nice sweet wine. I found a nice little calculator online to help with figuring out abv and abw (alcohol by volume, and alcohol by weight) the site is Brewers Calculator.