The other day one of my brewing buddies and I where playing with his new hydrometer, when I decided to push some cider to it's limits.
The plain apple juice I started with had a gravity of 1.042, but after adding 3 cups of sugar to a gallon of the juice, the new gravity was at 1.108, with a potential alcohol content of ~15%.
I was going to only make up ~ a gallon of the stuff to try it out, but I had all the stuff out, and the juice sitting right there, and I made up 4 gallons. And pitched a fresh 5 gram pack of Red Star Champagne yeast into the mix.
I have never done anything like this before, and have no idea how is will turn out. I'm curious though what you all think it will be like. Any guesses, theories, or similar stories?
The plain apple juice I started with had a gravity of 1.042, but after adding 3 cups of sugar to a gallon of the juice, the new gravity was at 1.108, with a potential alcohol content of ~15%.
I was going to only make up ~ a gallon of the stuff to try it out, but I had all the stuff out, and the juice sitting right there, and I made up 4 gallons. And pitched a fresh 5 gram pack of Red Star Champagne yeast into the mix.
I have never done anything like this before, and have no idea how is will turn out. I'm curious though what you all think it will be like. Any guesses, theories, or similar stories?