1. What is the Cider ABV Formula?

The Cider ABV (Alcohol By Volume) formula estimates the alcohol content in cider based on the difference between original gravity (OG) and final gravity (FG) measurements. This simple calculation provides a good approximation of alcohol percentage.

2. How Does the Calculator Work?

The calculator uses the Cider ABV formula:

Where:

• \( OG \) — Original Gravity (specific gravity before fermentation)
• \( FG \) — Final Gravity (specific gravity after fermentation)
• 129 — Conversion factor for cider

Explanation: The formula calculates the alcohol content based on the sugar converted during fermentation, with a specific conversion factor optimized for cider.

3. Importance of ABV Calculation

Details: Knowing the ABV of your cider is important for understanding its strength, proper labeling (if selling), and for personal knowledge about your fermentation process.

4. Using the Calculator

Tips: Enter your original and final gravity measurements (typically between 1.040-1.080 for OG and 0.990-1.010 for FG). Make sure OG is greater than FG for valid results.

5. Frequently Asked Questions (FAQ)

Q1: Why is the cider factor 129 instead of 131 for beer?
A: The slightly lower factor accounts for differences in sugar composition between apple juice and beer wort.

Q2: How accurate is this calculation?
A: It provides a good estimate (±0.5% ABV) for most ciders when proper gravity measurements are taken.

Q3: When should I take OG and FG readings?
A: Take OG before pitching yeast and FG after fermentation appears complete (stable gravity over 2-3 days).

Q4: Does temperature affect the readings?
A: Yes, always calibrate your hydrometer and adjust for temperature if necessary (most hydrometers are calibrated for 60°F/15.5°C).

Q5: Can I use this for other fruit wines?
A: While similar, different fruits may have slightly different conversion factors. This is optimized for traditional apple cider.