Putting older posts here. Going to try to keep the novice forum pruned about 90 days work. The 'good' old stuff is going to be put into appropriate forums.
It really doesn't matter how much alcohol is in the wash, just whether it has finished fermenting or not and that can be done by watching for CO2 as well as taste... You should already have an idea as to how much potential the wash has based on the amount of sugar or other fermentables in the wash... Making and fermenting washes is well covered here in the forums as well as on the parent site...
this is for your wash? if so a fresh egg will float to the top ,in a mix of 1.070-1.080sg.(9-10%)
this is about right for most ferments.your proof hydrometer just wont work.
some place i have a chart of sg=% alcohol,,,sg=% sugar ,,,but wont it wont do you much good.
I'm an expert.
Born in 1941 and stayed with Mum and the grandparents on the farm while Dad was a soldier.
So; I was VERY little, under four, and used to search in the old farm machinery etc. for eggs.
If they were very light and nearly black it was fun to throw them at something; they almost exploded!
Something about that last post gave me an "awwwwe" moment. I have a wee one myself and I know memories from early childhood are precious. Sorry baker, you just hit my cute button.
Alchemist75 wrote:Something about that last post gave me an "awwwwe" moment. I have a wee one myself and I know memories from early childhood are precious. Sorry baker, you just hit my cute button.
The Baker wrote:Try the egg in water first.
If it sinks it is more or less fresh.
If it floats don't use it to check your wash, in fact don't use it at all.
Geoff
LOL, I appreciate the advise, but I was actually referring to store bought or "farm fresh" and there is a great difference. Once you try an egg, straight from the chicken coop. You'll never want a store bought egg. There are no such thing as a store bought fresh egg. At least in my opinion.
“Alcohol may be man’s worst enemy, but the Bible says love your enemy.” - Frank Sinatra