Canajun
Member
Hey all!
I've become pretty adept at brewing a really simple, quick and everyone agrees, tasty cider. The problem is that everyone, including me, at least according to my girlfriend, gets waaay too drunk off it.
All I'm doing is putting in 5 gals + a bit of cider, adding pectin enzyme, then champagne yeast. I sit it at 70 degrees for maybe 4-5 days, and fermentation stops, and it starts to clear. Then I keg it, and put in in the fridge for a few days. The cold seems to clear it, and obviously, the CO2 carbonizes it. The first pull or two takes out any residual cloudiness that has settled to the bottom of the keg, and it's perfect.
The OG readings are usually about 1.05, shich should turn out to be about 6%. The Champagne yeast brings the FG right to 1 in a few days.
I'm Canadian, so I drink a lot of beer, lol! There is NO way this stuff is 6%. I'm thinking it's really about double that. After 2 pints... even puny US pints, there is no way that I could legally drive. I've brewed a lot of beer, and never had this sort of discrepancy, but every time I do cider, it comes out really fast, and really, really potent... despite similar gravity readings.
Any ideas or suggestions?
I've become pretty adept at brewing a really simple, quick and everyone agrees, tasty cider. The problem is that everyone, including me, at least according to my girlfriend, gets waaay too drunk off it.
All I'm doing is putting in 5 gals + a bit of cider, adding pectin enzyme, then champagne yeast. I sit it at 70 degrees for maybe 4-5 days, and fermentation stops, and it starts to clear. Then I keg it, and put in in the fridge for a few days. The cold seems to clear it, and obviously, the CO2 carbonizes it. The first pull or two takes out any residual cloudiness that has settled to the bottom of the keg, and it's perfect.
The OG readings are usually about 1.05, shich should turn out to be about 6%. The Champagne yeast brings the FG right to 1 in a few days.
I'm Canadian, so I drink a lot of beer, lol! There is NO way this stuff is 6%. I'm thinking it's really about double that. After 2 pints... even puny US pints, there is no way that I could legally drive. I've brewed a lot of beer, and never had this sort of discrepancy, but every time I do cider, it comes out really fast, and really, really potent... despite similar gravity readings.
Any ideas or suggestions?