Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
The Common (Old) Formula for Estimating %ABV %ABV = (OG - FG) x 131.2 You have seen the above formula in numerous online posts and books. I even include it in my book. But, is it the best formula for estimating the percentage of Alcohol by Volume (%ABV) in hard cider? What does it even … Continue reading Hard Cider Tip #31: Estimating Cider %ABV
Types and average percentage of sugars found in an apple. While actual sugar levels vary by apple variety, weather, and orchard practices, the types of sugars as a percentage of total sugars are reasonably consistent. The majority is fructose followed by sucrose and glucose. The final amount is made up of other sweeteners like sorbitol. … Continue reading Apple Sugars
