OK, peaches are in season and I want to make a peach melomel. I want a 3 gallon batch, the final ABV to be 12%. I want a good peach flavor and FG to be about 1.010. Trying to make a plan before I start.
If I want to use 9 lb in the primary and another 9lb in the secondary. How do I make the calculations? That much fruit in the secondary will dilute the ABV, right?
If I ferment a 2.5 gallon batch with half the fruit to 15%, then add 9 lbs of fruit (another gallon +/-) to the secondary , (assuming fruit SG of 1.035 > approx 4.5% alcohol), will this give me the desired 12% ABV? Then I would back sweeten to desired sweetness.
71B will only go to 14%. I will check actual SG of fruit, should I recalculate, and add enough honey when i add fruit to hit the desired ABV? I know these values are as of now unknown, but Is the way I'm doing calculations correct?
How do you estimate the amount lost in the first racking? Will 3 1/2 gallons be enough for 3 gal in the carboy?
Sorry for the rambling post, just thinking as I type.
If I want to use 9 lb in the primary and another 9lb in the secondary. How do I make the calculations? That much fruit in the secondary will dilute the ABV, right?
If I ferment a 2.5 gallon batch with half the fruit to 15%, then add 9 lbs of fruit (another gallon +/-) to the secondary , (assuming fruit SG of 1.035 > approx 4.5% alcohol), will this give me the desired 12% ABV? Then I would back sweeten to desired sweetness.
71B will only go to 14%. I will check actual SG of fruit, should I recalculate, and add enough honey when i add fruit to hit the desired ABV? I know these values are as of now unknown, but Is the way I'm doing calculations correct?
How do you estimate the amount lost in the first racking? Will 3 1/2 gallons be enough for 3 gal in the carboy?
Sorry for the rambling post, just thinking as I type.
