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I see people giving estimates on gravity readings from the ingredients used. I’ve tried googling things like “OG/SG estimate formula for wine/mead” and just get instructions on how to use a hydrometer. Just interested in where these numbers are coming from.
ie: I’m planning on starting a mixed berry for next summer using some frozen berries I got on sale and would like to know that by using X lbs per gallon how much sugar to add to get to a specific gravity. Or when adding fruit to back flavor how much it will affect the gravity.
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- 2 years ago
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