wishmaster84
Member
Okay. So I am new to brewing and my first batch had a very low alcohol content. (Not 100% sure as I had no idea how to use a hydrometer) I drank 12 and not even a buzz. I received a few answers on another thread I posted on this subject. I was told to use more malt extract and even adding corn sugar to increase gravity thus having more fermentable sugars. More sugar=more alcohol content.
My questions are this:
What would be better to add? More Malt extract or Corn sugar?
How would I add these sugars? I would assume during the boil?
At what time? I would assume you add these sugars at the same time you would normally add the malt extract in the boil?
How much? How much of either of these sugars should I add? Is there a way of knowing how much to add to get a certain alcohol percentage?
Any answers/suggestions are greatly appreciated!
My questions are this:
What would be better to add? More Malt extract or Corn sugar?
How would I add these sugars? I would assume during the boil?
At what time? I would assume you add these sugars at the same time you would normally add the malt extract in the boil?
How much? How much of either of these sugars should I add? Is there a way of knowing how much to add to get a certain alcohol percentage?
Any answers/suggestions are greatly appreciated!