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Yesterday I bottled a brew as follows;

1. Mix 2 cans of coopers blonde (nothing else)
2. Add to secondary fermenter after 10 days, mix in 500 grams of capilano english toffee syrup (flavoured golden syrup)
3. Bottle after 21 days

The brew is clear as possible, and the syrup has added a great flavour.

My question is trying to read alchol.

Starts at 1040 and drops to 1010 at transfer time
Syrup raises to 1024 and back to 1010 at bottling time.

How the hell do I calculate alchohol content?

Take the difference of both, ie (40-10) and (24-10), add them together, (30+14), and do your normal thing. Its not a log scale, so its easily combined. Let us no how the toffe syrup goes, sound brill.

Using the following calculators should work:

http://www.brewcraft.com.au/wawcs019616 ... lator.html

Using the first one, plug in the starting and ending specific gravities. You can treat the different phases of your brew as separate fermentations, and just add them together.

1040-1010 = 4.5%
1024-1010 = 2.3%

Total: 6.8%

Alternatively, try the calculator that works on fermentables added. The golden syrup I reckon would be somewhere between LME and Glucose.

LME: 6.4%
Gluc: 6.9%

The brewcraft calculator takes into accuont alcohol produced by the priming sugar. I'd say the final aclohol level would be a little under 6.8%

I was asked how the english toffee syrup brew tasted .... so far not very good. Will give it a few more weeks in the bottle and see how it goes!