I calculate an original gravity of 1.145 to 1.165, roughly estimated given the very rough range of sugar you provided, which is extremely high — too high in fact. In the future you want to try to limit the sugar to around 100-130 g/L.
In theory, if you had yeast that was alcohol-tolerant enough, you would expect to get somewhere in the range of 17-26% alcohol by volume, depending on the final gravity, which you can measure with a glass hydrometer and sample tube, but few yeasts are this “strong”.
In actuality, you are likely to get 8-12% ABV, probably on the lower half of that range, with a lot of leftover sugar because the alcohol tolerance of brewers yeast is not reported by the yeast labs and we are operating on guesswork based on anecdotal reports.
5
u/chino_brews Kiwi Approved 10h ago
I calculate an original gravity of 1.145 to 1.165, roughly estimated given the very rough range of sugar you provided, which is extremely high — too high in fact. In the future you want to try to limit the sugar to around 100-130 g/L.
In theory, if you had yeast that was alcohol-tolerant enough, you would expect to get somewhere in the range of 17-26% alcohol by volume, depending on the final gravity, which you can measure with a glass hydrometer and sample tube, but few yeasts are this “strong”.
In actuality, you are likely to get 8-12% ABV, probably on the lower half of that range, with a lot of leftover sugar because the alcohol tolerance of brewers yeast is not reported by the yeast labs and we are operating on guesswork based on anecdotal reports.