Technical measurements on the ESB

Ok I remembered to take initial measurements with the hydrometer this time:

Original Gravity: 1.037 (1.035 @76 degF)
Potential alcohol by volume: 5%
Sugar by weight (balling): 10%

The hydrometer is calibrated for 60 degrees Farenheit, so we add 0.002 according to the chart.

I will have to take a measurement at the end of fermentation, subtract that from this measurement to get the final alcohol percentage. I don't have expected figures in this recipe. So we'll see.

One other thing I am doing differently this time is using vodka for the airlock rather than water. More protection from impurities.