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The risk with feeding sugar later, is the same as with step feeding though. You may strain the yeast creating off flavours. Though I have no experience with that :P . But urg your steps seem fine to at least prevent bottle bombs. Though I'd add oak after the champagne yeast for better flavour...

It's not a question of complex sugars or not ( which are only present in small amount), but mostly a question of alcohol tolerance.

You can read on this forum that you'll at least make it to 14%. You can always add a champagne yeast starter for the final push.

Most forms of processed sugar are easily fermentable. I'd try a low attenuation British ale yeast, light dme and steeping ginger. But prob also a ginger syrup or concoction to heighten the fresh ginger through priming.

Awesome :D!

Still welcome :D

The latest version is from 1998, I suspect you can't find a digital version (latest edition 1998) nor have I ever seen it torrented.

Yeah it will, you can look up low temperature pasteurization online for more details.

If you'd use sugar for more than 50% of your fermentable it'd be more correct to call the end result sugar wine. You also run the risk of creating off flavours in the realm of cider flavours. But it's prob fun to experiment with less refined sugars like palm sugar, molasses and those Mexican...

Don't forget to (mesh)strain the syrup :P

I'd create a simple syrup (sugar 2p : water 1p) boil it, bring it to 65c then ad fresh flowers to taste and use it as a priming liquid. The syrup keeps really well due to the low temperature pasturisation in a bottle or mason jar and keeps the subtle aroma's due to the low temperature. You can...

Want! :d

That's a great idea to just create a pumpkin and spice "syrup" I can even add the sugar needed to carbonate it ^^

Cheers, Thank you for the tip, I've been looking into BIAB :) and already found a brewery to supply me with milled barley ^^

In the near future I'd like to brew a pumkin ale. I use extract as of yet and I'll probably use steeping malts. A lot of people talk about the mouth feel from adding pumpkin during mashing, so as an alternative I want to make a pumpkin purée to steep. Pumpkin doesn't seem to add a lot of sugars...

Snowballing across the interwebz for beer recipes

Ahoy! :mug: My name is Vincent (27) and I've been lurking around this forum learning a lot. I was tricked into brewing with a starterskit... There was a hopped malt extract inside that I (or the yeast with a little help) converted into beer. My second beer is carbonating as we speak a DME...

This seems to answer my question too. I had a packet of safale 05 to spare and used it to create some mead. It's running quite a bit dryer than I expected going from 1.071 to 1.002 in primary fermentation after two weeks (97% attenuation, over 9% ABV). Has anyone else run into the same...

I had a packet of safale 05 to spare and used it to create some mead. It's running quite a bit dryer than I expected going from 1.071 to 1.002 in primary fermentation after two weeks (97% attenuation, over 9% ABV). Has anyone else run into the same problem of safale 05 making your beer/mead far...