@Yooper This is what I'm referring to in ticket #1758
@Will White I believe you're referring to attenuation/fermentability, not efficiency. The "efficiency" of a sugar addition in the kettle, or fermentor is going to be 100% (unless there's wort losses of volume left behind in the kettle). However the attenuation of a sugar, juice, or honey, is going to depend on the composition of sugar, and the yeast used.
Simple sugars like sucrose, glucose, fructose are generally 100% fermentable (100% REAL attenuation, ~ 120% apparent attenuation). Meaning a recipe that's 100% simple sugars, like a seltzer, will have an FG below 1.000, sometimes as low as 0.992-0.995 depending on the amount used.
But other sugars like apple juice, or honey, are not actually 100% fermentable. Honey is generally around 95% based on my research, however it will vary depending on the type of honey, and the source. So the same OG as above, instead of an FG around 0.992 with cane sugar may be around 0.997 or so with honey.
If you change the honey addition to a late addition in the fermentor or the kettle, and change the amount slightly (here I change it from 9 to 9.001, you could just as easily change it to 10 lbs, then back to 9 lbs). You'll get an FG of 1.005, in reality, you could get a slightly lower FG than that due to the true fermentability mentioned above, which a pending update should address in the future.
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