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Main
Date: 04 Nov 2006 18:11:54
From: Jim
Subject: Hard Cider 1.0 FG!
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I started out with 1.054. I tasted it as I moved it to the secondary,
and it was very nice with a not too dry finish.
Sounds crazy to me since I thought only water was 1.0.
Jim
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Date: 05 Nov 2006 01:55:37
From: stephen
Subject: Re: Hard Cider 1.0 FG!
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Jim wrote:
> I started out with 1.054. I tasted it as I moved it to the sec70ondary,
> and it was very nice with a not too dry finish.
>
> Sounds crazy to me since I thought only water was 1.0.
>
> Jim
That's the alcohol. Obviously you don't do wine, most wine I do is
around .998 depending on the starting grav. Beer doesn't ferment out
that low because the yeast won't fully attenuate (usually around 70% or
so I know I'll get corrected quick on that) while wine yeast will
ferment 100% of the fermentable sugars.
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Date: 04 Nov 2006 20:15:50
From: Bob F
Subject: Re: Hard Cider 1.0 FG!
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"stephen" <newsteve@shaw.ca > wrote in message
news:twb3h.262414$R63.157734@pd7urf1no...
> Jim wrote:
> > I started out with 1.054. I tasted it as I moved it to the sec70ondary,
> > and it was very nice with a not too dry finish.
> >
> > Sounds crazy to me since I thought only water was 1.0.
> >
> > Jim
> That's the alcohol. Obviously you don't do wine, most wine I do is
> around .998 depending on the starting grav. Beer doesn't ferment out
> that low because the yeast won't fully attenuate (usually around 70% or
> so I know I'll get corrected quick on that) while wine yeast will
> ferment 100% of the fermentable sugars.
Wouldn't it be the sugars that make the difference? I get under 1.0
with ale yeast on cider.
Bob
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Date: 05 Nov 2006 08:36:12
From: Andy Davison
Subject: Re: Hard Cider 1.0 FG!
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On Sunday 05 November 2006 01:55, stephen wrote:
> Beer doesn't ferment out
> that low because the yeast won't fully attenuate (usually around 70% or
> so I know I'll get corrected quick on that) while wine yeast will
> ferment 100% of the fermentable sugars.
It's not the just yeast, it's mainly the non-fermentable sugars in beer wort
that are not found in wine must. Some beer yeasts have problems with
certain sugars that others ferment happily so the yeast does partly come
into the equation but it's mainly the different sugars that cause the
higher FG in beer.
--
Andy Davison
andy [at] oiyou [dot] ukfsn [dot] org
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Date: 05 Nov 2006 11:01:47
From: Jim
Subject: Re: Hard Cider 1.0 FG!
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Andy Davison wrote on 11/5/2006 3:36 AM:
> On Sunday 05 November 2006 01:55, stephen wrote:
>
>> Beer doesn't ferment out
>> that low because the yeast won't fully attenuate (usually around 70% or
>> so I know I'll get corrected quick on that) while wine yeast will
>> ferment 100% of the fermentable sugars.
>
> It's not the just yeast, it's mainly the non-fermentable sugars in beer wort
> that are not found in wine must. Some beer yeasts have problems with
> certain sugars that others ferment happily so the yeast does partly come
> into the equation but it's mainly the different sugars that cause the
> higher FG in beer.
That is all good information everyone. It tastes great and is already
started to look nice and clear in the secondary. I cant believe I didnt
used to do secondary and went straight to bottle.
By Christmas it should be great.
Jim
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Date: 06 Nov 2006 17:02:28
From: John 'Shaggy' Kolesar
Subject: Re: Hard Cider 1.0 FG!
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On Sun, 05 Nov 2006 01:55:37 GMT, <newsteve@shaw.ca > wrote:
> Jim wrote:
>> I started out with 1.054. I tasted it as I moved it to the sec70ondary,
>> and it was very nice with a not too dry finish.
>>
>> Sounds crazy to me since I thought only water was 1.0.
>>
>> Jim
> That's the alcohol. Obviously you don't do wine, most wine I do is
> around .998 depending on the starting grav. Beer doesn't ferment out
> that low because the yeast won't fully attenuate (usually around 70% or
> so I know I'll get corrected quick on that) while wine yeast will
> ferment 100% of the fermentable sugars.
Beer yeats will usually ferment 100% of the fermentable sugars too. ;)
The difference is that beer has a lot more unfermentables in it than wine,
cider, or mead.
John.
John.
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Date: 04 Nov 2006 16:15:26
From: Scott L
Subject: Re: Hard Cider 1.0 FG!
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Bob F wrote:
> "Jim" <Jim@no.com> wrote in message
> news:y893h.1691$GE1.1663@bignews7.bellsouth.net...
> > I started out with 1.054. I tasted it as I moved it to the secondary,
> > and it was very nice with a not too dry finish.
> >
> > Sounds crazy to me since I thought only water was 1.0.
>
> Mine usually go to 0 or slightly below.
Unfortunately this causes the specific gravity of the belly region to
rise...
Scott
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Date: 05 Nov 2006 09:08:07
From: Mark R
Subject: Re: Hard Cider 1.0 FG!
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"Scott L" <scott-sp02@neuralnw.com > wrote in message
news:1162685726.618593.326640@m7g2000cwm.googlegroups.com...
> Bob F wrote:
> > "Jim" <Jim@no.com> wrote in message
> > news:y893h.1691$GE1.1663@bignews7.bellsouth.net...
> > > I started out with 1.054. I tasted it as I moved it to the secondary,
> > > and it was very nice with a not too dry finish.
> > >
> > > Sounds crazy to me since I thought only water was 1.0.
> >
> > Mine usually go to 0 or slightly below.
>
> Unfortunately this causes the specific gravity of the belly region to
> rise...
And other things to go limp :-(
Mark R
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Date: 10 Nov 2006 19:18:48
From: Bob F
Subject: Re: Hard Cider 1.0 FG!
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"Scott L" <scott-sp02@neuralnw.com > wrote in message
news:1162685726.618593.326640@m7g2000cwm.googlegroups.com...
> Bob F wrote:
> > "Jim" <Jim@no.com> wrote in message
> > news:y893h.1691$GE1.1663@bignews7.bellsouth.net...
> > > I started out with 1.054. I tasted it as I moved it to the secondary,
> > > and it was very nice with a not too dry finish.
> > >
> > > Sounds crazy to me since I thought only water was 1.0.
> >
> > Mine usually go to 0 or slightly below.
>
> Unfortunately this causes the specific gravity of the belly region to
> rise...
Oops. I measure in Balling points. That's 1.000. SG
Bob
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Date: 04 Nov 2006 16:10:37
From: Bob F
Subject: Re: Hard Cider 1.0 FG!
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"Jim" <Jim@no.com > wrote in message
news:y893h.1691$GE1.1663@bignews7.bellsouth.net...
> I started out with 1.054. I tasted it as I moved it to the secondary,
> and it was very nice with a not too dry finish.
>
> Sounds crazy to me since I thought only water was 1.0.
Mine usually go to 0 or slightly below.
Bob
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Date: 04 Nov 2006 16:33:43
From: Scott Lindner
Subject: Re: Hard Cider 1.0 FG!
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>I started out with 1.054. I tasted it as I moved it to the secondary, and
>it was very nice with a not too dry finish.
>
> Sounds crazy to me since I thought only water was 1.0.
Alcohol is lower than 1.000. It is very easy to have an FG below 1.000.
Scott
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Date: 04 Nov 2006 17:33:35
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Hard Cider 1.0 FG!
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Jim wrote:
> I started out with 1.054. I tasted it as I moved it to the secondary,
> and it was very nice with a not too dry finish.
>
> Sounds crazy to me since I thought only water was 1.0.
>
> Jim
Alcohol is significantly less dense than water, so it's not uncommon for
ciders and meads to dip below 1.000.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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