Discussion
If you mix a 6% cider with an 8% (vintage) cider in equal measure say, half a pint; what happens to the ABV? Would the weaker drink dilute the stronger one?
Henry Weston's Vintage (or Chaplin's Cork) is a great cider, but you can't session on it (well, I've tried and have had an interesting episode or two when I have). Now I've tried a Frankencider by mixing one part stronger cider with an average one, like say, a Thatchers. Just wondered what that does to the ABV when you end up with a pint of it? I've had a few sessions whilst on lockdown. Today being one of them.
I suppose it's the same as mixing a cocktail. Three 30-40% ABV spirits = ?
Henry Weston's Vintage (or Chaplin's Cork) is a great cider, but you can't session on it (well, I've tried and have had an interesting episode or two when I have). Now I've tried a Frankencider by mixing one part stronger cider with an average one, like say, a Thatchers. Just wondered what that does to the ABV when you end up with a pint of it? I've had a few sessions whilst on lockdown. Today being one of them.
I suppose it's the same as mixing a cocktail. Three 30-40% ABV spirits = ?
Glassman said:
If you mix a 6% cider with an 8% (vintage) cider in equal measure say, half a pint; what happens to the ABV? Would the weaker drink dilute the stronger one?
Henry Weston's Vintage (or Chaplin's Cork) is a great cider, but you can't session on it (well, I've tried and have had an interesting episode or two when I have). Now I've tried a Frankencider by mixing one part stronger cider with an average one, like say, a Thatchers. Just wondered what that does to the ABV when you end up with a pint of it? I've had a few sessions whilst on lockdown. Today being one of them.
I suppose it's the same as mixing a cocktail. Three 30-40% ABV spirits = ?
I’m curious as to what you think would happen?Henry Weston's Vintage (or Chaplin's Cork) is a great cider, but you can't session on it (well, I've tried and have had an interesting episode or two when I have). Now I've tried a Frankencider by mixing one part stronger cider with an average one, like say, a Thatchers. Just wondered what that does to the ABV when you end up with a pint of it? I've had a few sessions whilst on lockdown. Today being one of them.
I suppose it's the same as mixing a cocktail. Three 30-40% ABV spirits = ?
832ark said:
Glassman said:
If you mix a 6% cider with an 8% (vintage) cider in equal measure say, half a pint; what happens to the ABV? Would the weaker drink dilute the stronger one?
Henry Weston's Vintage (or Chaplin's Cork) is a great cider, but you can't session on it (well, I've tried and have had an interesting episode or two when I have). Now I've tried a Frankencider by mixing one part stronger cider with an average one, like say, a Thatchers. Just wondered what that does to the ABV when you end up with a pint of it? I've had a few sessions whilst on lockdown. Today being one of them.
I suppose it's the same as mixing a cocktail. Three 30-40% ABV spirits = ?
I’m curious as to what you think would happen?Henry Weston's Vintage (or Chaplin's Cork) is a great cider, but you can't session on it (well, I've tried and have had an interesting episode or two when I have). Now I've tried a Frankencider by mixing one part stronger cider with an average one, like say, a Thatchers. Just wondered what that does to the ABV when you end up with a pint of it? I've had a few sessions whilst on lockdown. Today being one of them.
I suppose it's the same as mixing a cocktail. Three 30-40% ABV spirits = ?
a) What were the interesting episodes ?
b) 8% is too much for a session cider but 7% is ok or even 6%.
I remember being North Devon around 2005, Budweiser had just brought out Bud Silver, being new, me and a mate went to a pub and was chatting with the barmaid about how easy it was to drink, she casually remarked, it's a session beer. That was 4%. 7 or 8 at 6% and I think I would be a tad bandy by then.
What about the gravity of the ale. . . . I can drink 6 strong lager but on my back if I try 6 Guinness of the same ABV. . . .If you make snake bite regardless of strength blows my head off
So as a non brewing professional or chemist I can only assume there is something else at play than just the ABV content; maybe some need for a professional input on this thread?
So as a non brewing professional or chemist I can only assume there is something else at play than just the ABV content; maybe some need for a professional input on this thread?
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