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Hi and thanks for reviewing my question.
I have only been still"n likker for a short time and have been more of a reader here then questioner. Actually I find that some of the questions posed here I could answer because of the amount of study I did prior to even starting to distill. But recently I read on one of the post here about someone checking the % of C2H5OH in their mash, I thought that that was a good idea and it may be helpful to know, and of coarse I never did it. So I have a batch ,Black Label Turbo, that"s about 6 days in, but still bubbling. So I am thinking that I could just stick my alcoholmeter in and check it. Well does below zero count? So my question is ,well about time I got to that, is that the correct way to check the abv % of mash? If not what is?
I would also like to thank everyone who provide a great deal of information here on this forum. All the information I read helps me understand more and more.
CaveNut
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Rank: Guest
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Alcoholmeters do not read correctly in the presence of sugar. Use a hydrometer. Take a reading before adding yeast and work from that. Subtract your current specific gravity ,SG, from the starting SG and multiply by 105 to get alcohol by weight. Multiply that by 1.25 to get alcohol by volume.
Example:
Starting SG 1.040
Current SG 1.10
1.040 - 1.010 = 0.030 x 105 = 3.15 x 1.25 = 3.94 % ABV.
As for how much of that is 'C2H5OH' versus some other alcohol I'm pretty sure you will need something more advanced.
Most hydrometers are calculated at 60 degrees Fahrenheit. Add .002 or .003 for every 10 degrees above 60. 1.040 at 70 degrees would actually be 1.043.
I'm a newbie too so someone please correct me if I've got something wrong before it spreads like a disease.
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Rank: Guest
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Current SG of 1.10 in example above should have been 1.010. Sorry about the typo. I'm good for those. 
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Rank: Guest
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Thank for the information Allen, I"ll try it out next batch.
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