What is the typical final gravity range for fermentation?

The final gravity range of 1.008 to 1.014 is generally typical for many fermented beverages, especially those that are balanced and aimed for moderate alcohol content. During fermentation, yeast converts fermentable sugars into alcohol and carbon dioxide, which reduces the specific gravity of the liquid.

A final gravity in this range indicates that a significant portion of the sugars has been fermented, but not all, allowing for the residual sweetness and body that contributes to the overall profile of many beer styles, particularly ales. This range also includes various styles where a slight residual sweetness can enhance mouthfeel and flavor complexity.

The other ranges, while they may correspond to specific styles or conditions, are less characteristic of the final gravity for a broad spectrum of fermented beverages. For instance, 1.000 to 1.005 might correspond to very dry beers or certain light lagers, and higher ranges like 1.015 to 1.020 are more typical of sweeter beers or those with higher unfermentable sugars often found in some stouts or porters. Thus, the choice of 1.008 to 1.014 represents a sweet spot for many typical fermentations, balancing dryness with flavor and mouthfeel.