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DPDISXR4Ti · 04-29-2011, 03:08 AM

Quote:

Originally Posted by wonderbread23

Adding amalyse enzyme to it would break down all of your long-chain dextrins. The issue with this however is that it will literally make every sugar in there ferment out leaving you with a very thin alcoholic beverage. Given the choice though between a cloyingly sweet low alcohol beer and a bone dry booze bomb, I'd choose the later.

Thanks. I need to have a homebrew shop closer to home.

**Poobah58** · 04-29-2011, 02:33 PM

I'd throw a lb or two of sugar in there to get the alcohol content up. It will still be sweet but at least you can 'catch a buzz'.....

BoogieBrandBooze · 04-29-2011, 02:39 PM

Quote:

Originally Posted by DPDISXR4Ti

Thanks. I need to have a homebrew shop closer to home.

If you wanted to try adding enzymes Beano is a widely available commerical option. I haven't personally tried it but you don't need a homebrew shop near you to buy it, that's for sure.

DPDISXR4Ti · 05-01-2011, 06:42 PM

Quote:

Originally Posted by Poobah58

I'd throw a lb or two of sugar in there to get the alcohol content up. It will still be sweet but at least you can 'catch a buzz'.....

I was actually thinking about mixing in some bourbon.

DPDISXR4Ti · 05-01-2011, 06:43 PM

Quote:

Originally Posted by BoogieBrandBooze

If you wanted to try adding enzymes Beano is a widely available commerical option. I haven't personally tried it but you don't need a homebrew shop near you to buy it, that's for sure.

Hmmm, never heard of that one. Have you even heard of someone trying it before, or just speculation on your part?

DPDISXR4Ti · 05-10-2011, 01:51 PM

Quote:

Originally Posted by BoogieBrandBooze

If you wanted to try adding enzymes Beano is a widely available commerical option. I haven't personally tried it but you don't need a homebrew shop near you to buy it, that's for sure.

I read up a bit on using Beano and that seems like a bad idea. It'll eat through every existing sugar and never really stop, making final carbonation a bit of a gamble.

Instead, I ordered some amylase enzyme from The Grape and Granary.
http://www.thegrape.net/browse.cfm/amylase-enzyme-1-lb-bag/4,12176.html

Suggestions on the best way to add this into the secondary? Recommended dosage is one teaspoon per gallon, but should I just mix it in or liquify it first? I think I read somewhere where someone boiled a small quantity of water, let it cool down some (temp?), and then mixed the AE into that before pouring into the fermenter.

ehedge20 · 05-13-2011, 01:10 AM

Definitely boil to sterilize.

DPDISXR4Ti · 05-13-2011, 01:46 AM

Quote:

Originally Posted by ehedge20

Definitely boil to sterilize.

Everything I've read indicates NOT to boil it - that will kill it and render it useless.

Any way, I got the AE today and mixed it into the secondary - 4 hours later the damn thing was fermenting again! Yipee!

DPDISXR4Ti · 05-14-2011, 11:33 PM

48 hours later, nice healthy fermentation going on - gravity down to ~1.020 from 1.033. Let's hope it doesn't cruise right through my target of 1.015.

DPDISXR4Ti · 05-17-2011, 05:29 PM

Okay, 5 days later and still chugging away with a nice frothy head. Now down to about 1.016 and a sample indicates it's certainly dried out (no surprise there). I'm hoping it will stop fermenting soon, as it's quite dry enough already. Since 1056 is supposed to be viable up to 11%, it's going to be unfazed by the ~7% I'm headed toward.

If it keeps going much below 1.015, I think I'm going to want to stomp it out by heating up to 180' F. That should kill off the enzyme activity, yes? But what about the yeast? Would I then need new yeast at bottling?