Loweface
Well-Known Member
I was thinking of making a few strong fruit wines not so much for drinking but for mixing with fruit juices and commercial spirits to make cocktails.
I'm not going to go anywhere near distillation but I do want to bump up the alcohol to the upper limits of the yeast used (to give both a stable and sweet wine/liquor)... I'm thinking some yeasts might be able to handle 15-18%, particularly if some of the sugar was fed in over time...
I don't want to go near any of those turbo yeasts that are advertised to go to ~21% because they are made for stills and supposedly give out very little BUT off-flavours... :cross:
Suggestions Welcome for flavours and/or recipes...
I'm not going to go anywhere near distillation but I do want to bump up the alcohol to the upper limits of the yeast used (to give both a stable and sweet wine/liquor)... I'm thinking some yeasts might be able to handle 15-18%, particularly if some of the sugar was fed in over time...
I don't want to go near any of those turbo yeasts that are advertised to go to ~21% because they are made for stills and supposedly give out very little BUT off-flavours... :cross:
Suggestions Welcome for flavours and/or recipes...