ThunderPanda
Well-Known Member
I am planning to make a very strong, spirit-like drink. My plan is to use a yeast with very high alcohol tolerance (more than 20%), give it enough sugar to ferment to completion and make a very strong apple wine. Then I want to Ice it in order to take some of the water out, leading to an even stronger drink. My goal is to get to at least 30%. So a few questions for you guys. If you have any experience in any part of this, please share!
1. Can anyone recommend a good yeast with very high tolerance? I can just try one but a recommendation would be great haha. Advice on getting it to approach its rated tolerance would help too. (I have nutrient, what else should I do?)
2. When making a strong wine, do you typically dump all the sugar in at the beginning or can I just add some after the first week? It looks like I am going to need an original gravity of 1.150 or higher, which could be tricky lol...
3. Does anyone have any experience with icing beverages or know of any good resources for it? I don't really know anything specific about it.
4. After I ice it, is there anyway for me to figure out the ABV? Or am I just gonna have to guesstimate?
1. Can anyone recommend a good yeast with very high tolerance? I can just try one but a recommendation would be great haha. Advice on getting it to approach its rated tolerance would help too. (I have nutrient, what else should I do?)
2. When making a strong wine, do you typically dump all the sugar in at the beginning or can I just add some after the first week? It looks like I am going to need an original gravity of 1.150 or higher, which could be tricky lol...
3. Does anyone have any experience with icing beverages or know of any good resources for it? I don't really know anything specific about it.
4. After I ice it, is there anyway for me to figure out the ABV? Or am I just gonna have to guesstimate?