StillSmart

I’m making a flavoured vodka and want to keep it below 29% AbV , will be added a flavoured syrup r end up with a sweet drink that can be drank over ice.

As it will have a sugar content what’s the best method of measuring of accurately

Thanks

Maths and distillation are the only accurate way.
A refractometer will be skewed by the sugar, but with practise would give a good guide.

There is a way to can use a hydrometer reading AND the refractometer reading with some maths... Oops going around in a circle..

If you know the total volume of the finished product and each of its parts, and the alcohol % of the neutral you can work it all out.

Say you had 700ml at 37.5% and added 200ml of syrup

Final ABV= Neutral Volume*(Neutral ABV / Final Volume)

Final ABV=700*(37.5/900)

Final ABV=700*0.04166667

Final ABV=29.16%

I have that same calculation on a spreadsheet because I use it to dilute my low wines for the spirit run. It is an easy way to calculate what volumes of low wines and water you need to mix to make up your boiler charge.

Nice one.Thanks. I use a finger and a refractometer

Great thanks everyone, will get that spreadsheet hooked up

Thanks again

This may be the point that my eyes closed last night.
It happens.

Robert.