Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Newbie question about sugars and yeasts
Reply
 
LinkBack Thread Tools
Old 11-09-2008, 08:23 PM   #1
curbdawg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Greenfield, Ma
Posts: 32
Default Newbie question about sugars and yeasts

Whats a general idea for knowing how much yeast will ferment how much sugar? Is it possible for a yeast to die out before all the sugar has been fermented because of not using enough yeast??

Can you use to much yeast and not enough sugar and have a bad taste/flavor?

I'm just starting to learn the whole process and know this is probally one of the mosre basic questions for it was hard for me to search for it in these forums. I usally see use one package of said wine yeast per 5 gallons cider. Is each yeast different as far as how much sugar it can ferment? Thanks in advance

__________________
curbdawg is offline
 
Reply With Quote Quick reply to this message
Old 11-09-2008, 09:16 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,886
Liked 4947 Times on 3584 Posts
Likes Given: 1000

Default

Quote:
Originally Posted by curbdawg View Post
Whats a general idea for knowing how much yeast will ferment how much sugar? Is it possible for a yeast to die out before all the sugar has been fermented because of not using enough yeast??

Can you use to much yeast and not enough sugar and have a bad taste/flavor?

I'm just starting to learn the whole process and know this is probally one of the mosre basic questions for it was hard for me to search for it in these forums. I usally see use one package of said wine yeast per 5 gallons cider. Is each yeast different as far as how much sugar it can ferment? Thanks in advance
Well, most wine yeast strains will ferment from 13-15% ABV. So, you could choose a stain that may ferment to the upper limits of that, and in a good healthy fermentation, you can even push that up a bit. You could probably easily get a wine up to 18% by using champagne yeast. It's not the amount of yeast you pitch (the yeast will reproduce) but pitching an appropriate amount of yeast will guarantee a healthier fermentation with no weird flavors. Stressed yeast produce strange and usually unwanted flavors, so you have to try to make it happy. Yeast is a living organism, so with some care, it'll ferment just tine.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Malt Rating Question (newbie question) LumberjackJohn Recipes/Ingredients 3 12-09-2008 06:22 PM
munich malt and additional sugars question mr jones Beginners Beer Brewing Forum 1 10-31-2008 04:51 PM
Yeasts heatin' it up! Ferm question! gallagherman General Techniques 4 11-27-2007 03:14 PM
Question regarding adding sugars 6sm9 Beginners Beer Brewing Forum 3 11-24-2007 11:58 AM
One more newbie question AdamLaw Cider Forum 2 10-28-2005 09:02 PM



Newest Threads

LATEST SPONSOR DEALS