How would you get an accurate ABV reading if you add fruit to your secondary before the fermentation is over?
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Correct ABV with fruit in secondary?
- Thread starter Aaron Jaworowski
- Start date
Fruit is about 80% water and usually around 1030-104 in gravity. So you will actually be diluting things. This will lower your gravity and ABV
Usually secondary is considered post stabilization and during active fermentation.
Usually secondary is considered post stabilization and during active fermentation.
