Nerro
Well-Known Member
That's right, 2 yeasts in 1 cider!
The idea being that beer yeast are fast and apparently do ok in high OG brews and that champagne yeast can make it into the 19% - 20% ABV Apfelwein that I want to make.
I ground apples (Braeburn apples) into a pulp and strained to yield a reasonable quantity of juice. I added enough sugar to raise the OG to 1.142 (approx. 19% expected ABV) on the assumption that the FG will be ~0.995 to yield an Apfelwein of approx. 20% ABV. To effect the fermentation I added Ale yeast and champagne yeast. Right now after six days the SG records as being 1.060 which means I have 11% ABV in 6 days and also means that the ale yeast ought to be crapping out about now.
I did a 14% ABV a while ago and it's awesome, hence the high ABV experimentation
I'll post updates in another week.
The idea being that beer yeast are fast and apparently do ok in high OG brews and that champagne yeast can make it into the 19% - 20% ABV Apfelwein that I want to make.
I ground apples (Braeburn apples) into a pulp and strained to yield a reasonable quantity of juice. I added enough sugar to raise the OG to 1.142 (approx. 19% expected ABV) on the assumption that the FG will be ~0.995 to yield an Apfelwein of approx. 20% ABV. To effect the fermentation I added Ale yeast and champagne yeast. Right now after six days the SG records as being 1.060 which means I have 11% ABV in 6 days and also means that the ale yeast ought to be crapping out about now.
I did a 14% ABV a while ago and it's awesome, hence the high ABV experimentation
I'll post updates in another week.